Recreate your favorite Louisiana dishes and Creole delicacies from the Court of Two Sisters with our authentic house recipes! Our mouthwatering Barbecue Shrimp are perfect for entertaining at home, and our famous Courtyard Bread Pudding with Whiskey Sauce is the essential New Orleans dessert.

Barbecue Shrimp

Ingredients:Court of Two Sisters Barbecue Shrimp
48 large shrimp, heads on
4 tbs. ground black pepper
½ tsp. cayenne pepper
½ lb. melted butter
1-cup water
½ lb. melted butter
(DO NOT add salt)
French bread

Select 48 (approximately 2 ½ lbs.) shrimp with heads on and place in a shallow baking dish large enough to contain shrimp in a double layer. Add water and one half pound of butter. Sprinkle shrimp with black pepper and cayenne and cover with second half pound of butter. Place in a hot oven (375 to 400 degrees) and roast for ten minutes. Turn with a large spoon and roast for another ten minutes until shrimp are an even robust pink. Serve with extra loaves of French bread to mop up the delicious liquor created by the butter and roasted shrimp. 

Courtyard Bread Pudding

3 cups milk
1 24" loaf of day-old French bread; cut into 1½ to 2" cubes (12 cups bread cubes)
2/3 cup raisins
¼ cup salted butter, melted
4 eggs
1 cup sugar
½ tsp. vanilla
1 tsp. cinnamon
¾ tsp. ground nutmeg
½ tsp. salt

Scald the milk in a heavy 4 to 5-quart saucepan. Remove from heat and allow to cool for about 5 minutes. Then add the bread, raisins, and melted butter and mix thoroughly. In a separate bowl, beat the eggs and add the sugar, vanilla, cinnamon, nutmeg, and salt. Mix until thoroughly blended. Then add to the bread mixture and blend well.

Butter a 3 to 4-quart earthenware or china casserole thoroughly on all inner surfaces (or use a baking dish about 3 to 4 inches deep). Pour the mixture into it and stir to distribute the ingredients evenly. Bake uncovered in a preheated 350-degree oven for 1 hour and 10 minutes or until knife inserted in the center comes out clean and the tip begins to brown and form a rough crust. Allow to cool to room temperature. Serve warm or chilled with Whiskey Sauce. Yields 8 or more servings.

Whiskey Sauce

1 ¼ lbs. butter
1 lb. sugar
9 egg yolks
½ cup half and half
4 tsp. corn starch mixed in ½ cup of cold water
2 ½ oz. bourbon

Melt butter and dissolve sugar over double boiler. Add egg yolks and whip vigorously so that egg yolks do not curdle. To this mixture, add half-and-half and corn starch mixture. Let cook over double boiler for 5 minutes. Remove from heat, and add whiskey. Serve 2 oz. per serving of bread pudding.