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But more importantly, it's the incredible attention to detail, the five-star dining experience with Chef Andrew Sutton at the helm, and those exclusive perks like reserved seating at the Candlelight Processional and balcony views of fireworks
Creole Shrimp and Mirliton Dressing Makes 10-12 Servings Ingredients 1 pound peeled and deveined large fresh shrimp 2 teaspoons Creole seasoning, divided 2 tablespoons unsalted butter 1 cup chopped yellow onion 2 cloves garlic, minced 2 mirlitons, seeded and cubed (about 4 cups) (peeled if desired) 1 teaspoon kosher salt 2 cups chicken broth 1 cup heavy whipping cream 2 large eggs, lightly beaten 1 (16-ounce) loaf crusty bread, cubed 1 (8-ounce) container crabmeat, picked free of shell Garnish: Creole seasoning, chopped fresh parsley Instructions In a medium bowl, combine shrimp and 1 teaspoon Creole seasoning
Frank's RedHot is my go-to for that classic Buffalo flavor, but you can use your favorite brand such as Crystal or Cholula, or even homemade Buffalo sauce
This is lightweight and breezy, perfect for a classy night on a boat
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