you can try going online to carnival.com - they have under "gifts" recipe books from their ships - it may be in one of them. You could also cal them directly or send an email and ask them if it is in the book before you purchase it.
Snowyowlone, Last winter I was going to buy one of the cookbooks, but when our head waiter showed it to me, the recipes were for like 400 people. Is your book that way? I think several years ago they had them scaled down to moderate serving sizes. I finally got the Pumpkin Soup recipe from someone who had the scaled down version
Shrimp and Leeks in California Chardonnay Cream
Chardonnay Cream For Chardonnay Cream, melt butter in small saucepan;
1 teaspoon butter add shallots. Cook until softned. Add wine; cook until
1/4 cup chopped shallots wine is almost evaporated. Stir in stock, half and half
1/2 cup chardonnay wine and cream. Add roux; reduce heat to low. Simmer 20
1 cup fish stock * minutes, stirring occasionally. Keep warm.
1/2 cup half and half
1/2 cup whipping cream Heat oven to 400 degrees F. roll puff pastry to 3/16 inch
1 teaspoon roux * thickness. Cut 6 (3 1/2 x 2 inch) rectangles. Place on
baking sheet; brush with egg yolk. Bake 15 minutes or
1 lb. puff pastry dough until golden brown. Cool; slice in half horizontally. Melt
1 egg yolk 1 tablespoon butter in med. skillet; add leeks. Cook until
2 tablespoons butter,divided tender; season with salt and pepper. Melt remaining
2 leeks, julienned butter in large skillet; add shrimp. Cook until shrimp
3 lb. shrimp, peeled and turn pink; stir in wine. Stir to remove browned bits. Add
deveined Chardonnay Cream; season with salt and pepper.
1/4 cup chardonnay wine
2 tablespoons lobster Arrange bottom halves of pastry on serving plates;
nage * spoon shrimp mixture onto pastry. Sprinkle with leeks
julienne and cover with top halves of pastry. Garnish
with lobster nage. 6 servings.
* See chef's notes
fish stock Rinse fish bones in hot water. Place all ingredients
2 lb. fish bones in 4-quart saucepan; bring to a boil over high heat.
3 quarts water Skim surface. Reduce heat to med; simmer 20 min.
1/2 cup chopped onion Strain. 4 cups
1/2 cup chopped carrot
1/2 cup chopped celery
1 tablespoon black
4 bay leaves
Roux Heat the margarine in a saucepan over moderate heat
8 oz. margarine (200 degrees F.) Add the flour and cook it over low heat
8 oz flour (200 degrees F.), stirring constantly, for about 20 minutes
for pale roux; 1 hour for a blonde roux.
For a brown roux: Brown flour in roasting pan in oven at
275 degrees F. for 3 hours (stir frequently). Heat the
margarine in a saucepan over moderate heat (250
degrees F.), stirring constantly, for about 20 minutes.
1 lobster head Heat oven to 400 degrees F. Wash lobster head;chop.
(or shrimp shells) Place on baking pan; roast until browned, about 40 min.
2 tablespoons butter Heat butter in med. saucepan; add carrot, onion, celery,
1/2 c. chopped carrot fennel, garlic and peppercorns to taste. Cook over med.
1/2 c. chopped onion heat until softened. Add roasted lobster and tomato paste.
1/2 c. chopped celery Add brandy; cook until evaporated. Add water; bring mixture
1 bulb fennel, chopped to a boil. Reduce heat to low; simmer 3 hours. Strain; chill.
2 cloves garlic, minced Remove lobster butter from surface; reserve. Combine
black peppercorns cornstarch with water; stir into broth. Cook, stirring
1 teaspoons tomato constantly, until thickened. Whisk in reserved lobster butter.
paste Season with salt and pepper .
1/4 c. brandy 1 cup.
3 c. water
1 teaspoon cornstarch
1 tablespoon water
After typing that I think i would rather go on a cruise and let them cook it for me!! It sounds like a pain to cook. I sure hope it easier for them to do it. And some people complain when the food not just right, let's have them cook this.
I hope this turns out good, send me some when (if) you make it. haha