Please accept this recipe book from - Kean Miller LLP

Shrimp Remoulade Hors d’oeuvres
5 lbs. shrimp
6 cloves garlic, minced
4 Tbsp. Zatarain’s Creole Mustard
2 Tbsp. ketchup
1 tsp. salt
1/2 cup tarragon vinegar
1 tsp. cayenne pepper
1 Tbsp. paprika
1 cup oil
1/2 cup celery, diced
1/2 cup green onions, diced
horseradish to taste
Boil 5 lbs. shrimp in crab boil, cool and peel. Mix garlic, mustard, ketchup, salt, vinegar, pepper
and paprika. Add oil in thin stream while stirring with fork. Add celery, shrimp and onion. Add
horseradish to taste. Mix well. Chill. Serves 20.
by Vance Gibbs (Baton Rouge), a partner practicing in the medical malpractice defense and litigation areas
Bruschetta con Pomodori
2 tomatoes, finely chopped
3 Tbsp. fresh basil, chopped
1-1/2 Tbsp. olive oil
2 tsp. balsamic vinegar
1/2 tsp. coarse salt (or to taste)
1 Tbsp. garlic, chopped
1/2 cup fresh mozzarella cheese, diced (optional)
Mix together all ingredients and refrigerate overnight, or at least 4 hours. Serve on crostini.
Serves 2-4. (See Crostini recipe, page 33.)
Bruschetta con Funghi
5 Tbsp. olive oil
10 whole cloves garlic
1 Tbsp. garlic, minced
8 oz. fresh mushrooms, chopped
(porchini or portabello if available)
1/2 red bell pepper, diced
2 Tbsp. fresh rosemary, finely chopped (optional)
4 Tbsp. fresh basil, chopped
1 Tbsp. balsamic vinegar
1/8 cup Chianti wine
1/2 tsp. salt (or to taste)
Heat the olive oil and garlic in a large skillet on medium heat. Add
mushrooms, pepper, rosemary, and basil. When warm, add balsamic vinegar.
Cover and simmer over low heat for about 5 minutes, until mushrooms are
tender. Add wine. Continue cooking on low heat, uncovered, for about 10
minutes, until liquids are reduced. Add salt to taste. Serve hot or cold on
crostini. Serves 4-6. (See Crostini recipe, page 33.)
by Len Kilgore (Baton Rouge), a partner practicing in the environmental and litigation areas
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