Please accept this recipe book from - Kean Miller LLP

Cajun Shrimp Eggplant
2 lbs. boiled shrimp
3 eggplants, peeled and cut
into one inch squares
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, pressed
1 Tbsp. butter
1 cup seasoned breadcrumbs
1 egg
1/2 cup Parmesan cheese, grated
salt and pepper to taste
1/2 tsp. red pepper
Boil shrimp in seasoned water. Let cool and peel. Boil cut eggplant until very tender. Sauté
onion, celery and garlic in butter. Place cooked eggplant in food processor and process slightly,
leaving coarse. Place eggplant in casserole dish. Add remaining ingredients. Stir. Bake at 400˚ for
20 minutes. Serves 4.
by Melanie Hartmann (Baton Rouge), a partner practicing in the labor/employment
and litigation areas
Trout L’Orange
1/2 cup white wine
4 trout fillets
Tony Chachere’s Creole Seasoning
1/2 lb. butter (room temperature)
1 lb. raw shrimp (31-35 count)
2 shallots or one small onion
Pour wine in the bottom of a broiler pan. Lightly butter the top of the broiler pan to prevent
sticking. Season fish fillets to taste with Tony Chachere’s seasoning and place them on the
buttered surface of the broiling pan. Broil in oven for 6 minutes at 400°. Season shrimp to taste
with Tony Chachere’s seasoning and sauté in small skillet with two tablespoons of butter for three
minutes on high heat. Remove shrimp and add shallots/onion and peppers. Sauté until clear.
Pour in orange juice and demi glaze (or beef stock) and bring to boil.
Remove from heat and add remaining butter to thicken to a cream sauce.
Return to medium heat and add shrimp and capers until hot. Place fillets on
hot plate, cover with sauce and garnish with lemon and parsley.
by Karli Wilson (Baton Rouge), an associate practicing in the environmental
and toxic tort litigation areas
1/2 cup sweet red peppers, chopped
1 (6 oz.) can orange juice concentrate at room
temperature
1/2 cup demi glaze or beef stock
1/2 cup small capers
lemon and parsley for garnish
51