Louisiana Duo Seafood Sampler of Alligator & Shrimp with snap beans wrapped in smoked bacon Chef Scott Ricci Ingredients Shrimp Ruth: 3-4 tomatoes 20-25 10/15 or 16/20 shrimp 2 tablespoons oil Seasoned salt to taste on tomatoes Kickin seafood seasoning to cover shrimp ½ to 1 teaspoon of Italian seasoning 1 to 2 tablespoons of Parmesan Romano cheese blend with parsley 1 oz bordelaise sauce Alligator Mac & Cheese: 1 ½ pds Rotini Pasta ½ -1 pd alligator diced ½ “ 1-2 pd cheddar cheese ½ pd golden velvet cheese pinched into ¼” pieces 1 tablespoon parmesan cheese 1 teaspoon Sambal Oelek ¼ teaspoon Cayenne Pepper 2 oz of sea sauce 1 oz crushed croutons Snap Beans wrapped in Smoked Bacon: 1 to 1 ½ pds of snap beans 8-12 slices of bacon ½ cup butter melted 1 teaspoon garlic powder ½ teaspoon black pepper 1 tablespoon chopped parsley Directions Shrimp Ruth: Cut tomatoes into ½ to ¾ inch slices (3-4 slices per plate) Sprinkle tomatoes with season salt blend Peal 10/15 or 16/20 shrimp (4-5 shrimp per plate) sprinkle shrimp with seafood seasoning take tomatoes and shrimp and cook on flat top add small amount of oil to flat top and cook the shrimp, turning to make sure shrimp is cooked on all sides. while shrimp is cooking, add more oil and cook tomatoes Once tomatoes are on flat top, you want to sprinkle a generous amount of cheese down the middle of the tomatoes, and then add a small amount of bordelaise sauce over the tomatoes and cheese Allow the tomatoes to cook and cheese start to melt into the tomatoes without over cooking Once tomatoes are ready, flip the tomatoes carefully so they do not break and that cheese stays in the middle. Allow the tomatoes to cook for another minute or two without burning cheese or tomatoes Once finished, remove the tomatoes and shrimp from the flat top and begin plate up. You will put your tomatoes slices in a single row overlapping each other, place shrimp on top of the tomatoes and again use the bordelaise sauce to garnish over top of the tomatoes and shrimp. Once that is complete, you will garnish with Italian seasoning Blackened Alligator Mac & Cheese: Cook pasta in boiling salted water. Drain through strainer and cool down in a cold-water bath immediately until all the way cold. Cut alligator into ½” pieces and cover with seafood seasoning. Add 2 oz of oil to the flat top and cook alligator making sure all sides are blackened and cooked until it reaches an internal temp of 160 degrees. Allow Alligator to cool all the way down, and then mix all above ingredients in a mixing bowl. Once all mixed together, you will place the ingredients into a ramekin. Before baking, you will cover top of mixture with seafood sauce, shredded cheddar and crushed croutons and cook for 10-12 minutes at 500 degrees. Snap Beans wrapped in Smoked Bacon: Take beans and cut off ends of beans. After all beans are cut, get a pot full of water and salt the water nicely. Once water is boiling, drop in the beans and allow them to boil for 3-5 minutes to blanch the beans. As soon as the beans are done, drain the beans and put into a ice bath immediately to stop the cooking process. The beans should be a bright green. Once the beans are cooled off, get a bowl and add butter and garlic and mix together with the beans creating a nice coat on the beans. Once coated, take 6-10 beans and wrap in piece of smoked bacon from bottom to top. Once wrapped, sprinkle with black pepper. Get a sheet pan, spray the pan with cooking spray and place the wrapped beans on the pan and place in oven at 400 degrees and cook for 15-20 minutes or until bacon is fully cooked and crispy. Take out of oven and garnish with parsley Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!