New Orleans Cafe (Sauteed Seafood Platter Creole Style, New Orleans Beignets, Swamp Water Martini)

Ingredients:
1/2 lb sweet butter
2 tablespoons minced garlic
1 cup Worcestershire sauce
1/2 cup lemon juice
3 tablespoons chopped rosemary
2 tablespoons ketchup
1 cup of beer
2 lb. shrimp with heads and shells

Chef John Mims of Carmine's Act Two and Treme, makes two dishes from his native city of New Orleans. First John makes Sautéed Seafood Platter Creole Style and then he follows up with New Orleans Beignets. To wash down his creations, John mixes up a Swamp Water Martini.

Method:
In large sauce pan add first seven ingredients and cook for 15 minutes on medium low heat.  When all ingredients are incorporated add shrimp and bake @ 400 for 15 minutes. Serve with steamed rice.

Rice
Ingredients:
1 cup white rice
2 cups water
Salt

Method:
In medium sauce pot add all ingredients and bring to a boil. Lower heat to medium low and cover. Cook for 15 minutes.

Drink Special:

Swamp Water
Ingredients:
3 oz Stoli Vodka
splash of olive juice
splash of Tabasco sauce
splash of Tanqueray gin
2 blackened shrimp

Method:
In a martini shaker add vodka and shake well. In a chilled martini glass place blackened shrimp and pour cold vodka. Add splash of Tabasco, olive juice and gin.