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opus recipe collection

Sunday Shrimp Coconut Butternut
Squash Soup
Fettuccini Alfredo
with Grilled Chicken
Fresh Berries with
Gran Marnier Sabayon
Chicken On Fire

White Chocolate
Mousse Pie
French Onion Soup Chilled Gulf Shrimp Mayonnaise
Cocktail Sauce
Coffee Pierre

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Chef Chris, the artist behind Opus Ocean Grille's incredible menu is proud to offer delicious recipes from his personal cookbook for your home. Check back every week for a new dish sure to delight you and your family.

opus dinner menu


1-pound 21-25 count shrimp peel & devein

1/4 pound butter

2 cups chopped onions

1 cup chopped celery

1/2 cup chopped green bell pepper

1 tablespoon flour


1 cup water

1 teaspoon salt

1/4 teaspoon cayenne

2 tbl. chopped parsley

3 tbl. chopped green onions


Sauté onions celery and bell peppers in butter until soft and golden. Add shrimp, reduce heat stirring occasionally, cook 10 to 12 minutes. Dissolve flour in water, add to shrimp mixture and season with salt and cayenne. Stir until mixture thickens, about 4 minutes, add green onions, cook for another 2 minutes.


Coconut Butternut Squash Soup


1 large butternut squash (about 1 1/2 pounds)

2 tablespoons olive oil or other vegetable oil

1 large yellow or sweet white onion, chopped

1 medium apple, any variety, peeled and diced

2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube

2 teaspoons good-quality curry powder


2 teaspoons grated fresh or jarred ginger,
or more, to taste

Pinch of ground nutmeg or allspice

1 14-ounce can light coconut milk

Salt and freshly ground pepper to taste

2 medium red onions, quartered and thinly sliced

1 good-size bunch kale (about 10 to 12 ounces)


1. To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.

2. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.

3. Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.

4. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.

5. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.

6. Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.

7. Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.

8. To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

We must give credit where credit is due, our friend found the recipe on: cooking.nytimes.com.

Coconut Butternut Squash Soup


18 oz. chicken breast

1/2 cup heavy cream

1/3 cup grated Parmesan cheese

2 oz. unsalted butter


1 tsp. black pepper

11 oz. cooked fettuccini

2 oz. seasoning

1 oz. chopped parsley


1. Season and grill chicken breast to doneness about 8 minutes.

2. Cook heavy cream, butter, Parmesan cheese and pepper over medium heat in a 14" skillet about 4 minutes.

3. Add fettuccini to Alfredo sauce and toss until heated.

4. Mound Fettuccini Alfredo in center of Pasta Bowl. Slice chicken into 8 pieces. Place chicken strips on pasta on a wagon wheel fashion. Sprinkle dish with chopped parsley.

Coconut Butternut Squash Soup


2 egg yolks

1/3 cup Gran Marnier

Zest and juice from 1/2 lemon


2 oz. fresh whipped cream

4 oz. berry medley


1. Cook egg yolks, lemon juice, zest and Gran Marnier in double boiler until eggs peak.

2. In a martini glass, layer whipped cream sabayon, and medley of raspberries, blueberries and strawberries.

Coconut Butternut Squash Soup


8 oz. chicken breast

2 oz. seasoning

5 oz. sliced onions

1 oz. clarified butter


1/2 Serrano pepper sliced

2 slices provolone cheese

1 oz. chopped parsley


1. Cook onions with butter in a 10" skillet on low heat with a cover for 8 minutes until caramelized.

2. Add Serrano peppers and cook for 1 minute. Place provolone cheese overlapping on chicken breast and melt in cheese melter.

3. Top chicken with onions and Serrano.

Coconut Butternut Squash Soup


1 pound white chocolate chips

4 egg yolks

2 oz. Gran Marnier


1 qt. heavy whipping cream

4 oz. sugar

4 chocolate graham cracker pie shells


1. In a double boiler, whip egg yolks with Gran Marnier, add white chocolate and cook until smooth. Set aside to cool.

2.Whip heavy cream with sugar until firm. Fold whipped cream into white chocolate mixture until incorporated.

3. Pour mousse mixture into pie shells and refrigerate for 5 hours. Cut pies into six pieces.

Coconut Butternut Squash Soup


1 tbsp. olive oil

3 pounds sliced yellow onions

1/3 cup bourbon

8 cups beef broth

4 cups chicken broth


1 tbsp. lemon juice

11/2 tsp salt

1 tsp white pepper

1 tsp Cholula

1/2 tsp Worcestershire sauce


1. Heat oil in large pot. Add half the onions and cook on medium high heat, stirring occasionally until dark golden brown, about 15 minutes.

2. Add the remaining onions and cook, stirring occasionally, until they are a deep caramel color. Add bourbon, cook, stirring occasionally until evaporated, about 5 minutes.

3. Add remaining ingredients and stir well. Reduce heat to medium low and simmer, stirring occasionally, until thick and fragrant, about 1 hour.

Coconut Butternut Squash Soup


2 lbs Gulf Shrimp

1 tbsp. liquid crab boil

2 tbsp. Old Bay Seasoning

4 oz. shredded Boston Lettuce


1 oz. Maynonnaise Cocktail

1 oz. Cabernet Onions

Pinch of Parsley


1. Boil 2 lbs. large shrimp in 1 gallon water with tbsp. liquid crab boil and 2 tbsp. Old Bay for 3 minutes.

2. Cool with ice, peel and de-vein. Leave tails attached, refrigerate for service.

3. Toss 4 oz. shredded Boston lettuce with 1 oz. mayonnaise cocktail and 1 oz. cabernet onions.

Place mound in center of chilled 11" plate. Lay 4 shrimp around slaw mound with tails up.

5. Sprinkle with parsley and serve with Mayonnaise Cocktail Sauce.

Coconut Butternut Squash Soup


2 cups ketchup

2 cups mayonnaise

4 oz. horseradish


1 tbsp. lemon juice

1 tbsp. Worcestershire


1. Combine all, refrigerate for service. Makes 1 quart.

Coconut Butternut Squash Soup


1 oz. Gran Marnier

1 oz. Courvoisier

1 oz. Kahlua


6 oz. coffee

2 oz. fresh whipped cream


1. Combine all ingredients and top with whipped cream.

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