What's For Lunch: Peasant Shrimp from North - Tucson News Now

What's For Lunch: Peasant Shrimp from North

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What's For Lunch

Chef Cory Holland

North

http://www.foxrc.com/north.html

Peasant Shrimp

Ingredients:

Shrimp (12 - 13 ct, clean, deveined, tail off, butterfly) 4 ea

Blended Oil 1/2 fl oz

Kosher Salt 1/4 tsp

Fresh Ground Black Pepper 5 turns

Bean Ragout 1/2 cup

Roasted Exotic Mushrooms 1/4 cup

Garlic (minced) 1/2 tsp

Butter (unsalted and softened)1 tbsp

Swiss Chard 1 cup

Tomato Concasse 1/4 cup

Chardonnay1 fl oz

Truffle Oil 1/2 tsp

Butter (unsalted and softened)1 tbsp

Lemon (grilled cut in 1/2)1 ea

Parsley (julienne) 1/2 tsp

Garlic Bread 1 ea

Procedures:

1. Start with a clean, dry work surface.

2. Gather all ingredients in advance.

3. Warm beans in 4 portion batches.

4. Heat through out and gently reduce to ragout, finish with butter and parsley.

5. Heat oil over med heat, season shrimp well, sear, add swiss chard, tomato, garlic & mushrooms.

6. Sauté until chard is tender and shrimp is cooked through, add chardonnay, cut and grill lemon.

7. Toss lemon to incorporate, finish with butter, truffle oil and parsley.

8. Build in coupe, beans as base, top with chard and tomato, top with shrimp. 9. Garnish with parsley and garlic bread.

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