1 tablespoon extra-virgin olive oil, 1 turn of the pan |
2 tablespoons butter |
1 rib celery, finely chopped |
1 small onion, finely chopped |
1/4 red bell pepper, finely chopped |
6 ounces, drained weight, lump crab meat |
1/2 teaspoon ground thyme or poultry seasoning |
1/2 teaspoon sweet paprika |
salt and freshly ground black pepper |
2 thin slices good quality white bread toasted and buttered, then diced |
2 to 3 tablespoons chopped fresh parsley leaves |
3 tablespoons melted butter |
8 jumbo shrimp, peeled and deveined, tails in tact |
4 pieces boneless, skinless chicken breast, 6 to 8 ounces each |
1 teaspoon ground thyme or poultry seasoning |
salt and freshly ground black pepper |
1 tablespoon extra-virgin olive oil |
3 jiggers brandy |
2 tablespoons butter |
1 large navel orange, zested |
parsley sprigs and sliced navel oranges, for plate garnish |