Bonus Bites ala Regina Charboneau

Two recipes by the legendary lady from the Deep South

For the first time ever, The Leftovers is offering a chef’s recipe! I have been an avid supporter of layering this content into the mix - so voila. To kick of the new addition to our Substack, thank you Regina because the call was so bubbly and divine that once we discussed her 'must-have’ dishes, she kindly offered her world-famous recipe of Corn and Shrimp Fritters and Peppered Oysters. Bon appetit, y’all.

Photo courtesy of Regina Charboneau

Peppered Oysters

Serves 6

• 18 medium to large oysters out of the shell

• 1/2 cup fresh garlic, minced

• 1/2 cup fresh basil, minced

• 1/4 cup cracked black pepper

• 1 lb butter

• 1/4 cups olive oil

• 1/2 cup Lea & Perrin’s Worcestershire sauce

1. Add all ingredients to a saucepan and place over medium heat. Cook for 4-5 minutes. Do not boil.

2. To poach oysters, bring sauce to a simmer then add oysters and cook for 1-2 minutes until they begin to curl and are heated through.

3. Serve immediately on a crostini or with crusty bread for dipping.

Corn and Shrimp Fritters

Makes 16 fritters

• 1 cup all-purpose flour

• 3 teaspoons baking powder

• 2 teaspoons Tony Chacheries Creole Seasoning

• 2 eggs, separated

• 1 ½ teaspoons garlic puree

• 2 cups fresh corn kernels

• 1 ½ pounds peeled, deveined shrimp 16-20 count cut in half

• 1 cup sliced green onion

• ¼ cup fresh basil or tablespoon of basil puree

1. Mix flour with baking powder and creole seasoning in a small bowl and set aside.

2. Whisk egg whites in the stand or hand mixer until stiff but not dry; set aside.

3. Add corn, green onion, basil, and shrimp in a mixing bowl and mix with a spoon until well mixed.

4. Slowly add flour mixture.

5. Fold in egg whites

6. Using the fryer with a thermometer, pre-heat to 350 F

7. Using 2 tablespoons, create a round fritter and form them on a baking sheet to be fried 3-4 at a time.

8. Cook until they float to the top, About 2-3 minutes.

NOTE: Deep frying can be dangerous, so use utensils that you can easily and safely add and remove fritters to and from hot oil. Another caution is that fresh corn will pop if oil if too hot. Just use all caution when frying.