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

What's For Lunch: Peasant Shrimp from North

Posted: Updated:

  • What's Cooking Now

  • Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.

  • Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.

  • Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
    •   

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.