Seared Shrimp w/English Pea Puree on a Russet Crisp
About a year ago, Jewel Redmon, sold her catering company to one of her long-time employees, Zac Kellerman, who was also a great chef. Zac changed the name to Zac's Montana Kitchen and i have had the good fortune to work on several jobs that they have been catering. (Great food, and not having to do the dishes, are some of the many reasons why I love my job!) Anyway, Zac has generously agreed to offer some of his recipes that he has prepared for some of the weddings we have worked on together. This was a delicious appetizer that they passed at Carol and Mark's wedding. Thank you Zac!
SEARED SHRIMP WITH ENGLISH PEA PUREE ON A RUSSET CRISP
Zac's Montana Kitchen
http://www.cookingontherange.com/
This appetizer was served at the wedding reception of two very close friends of mine, Carol and Mark Bolton. With Mark being English and Carol being a wonderful cook herself, I knew this appetizer would appeal to both of them with its clean flavors, its crunchy texture, and its British flair.
The following recipe will yield 24 pieces.
2 large russet potatoes (peeled and sliced paper thin using a mandolin)
12 large shrimp (peeled, de-veined, and cut in half length-wise)
2 cups of fresh English peas
1 shallot (minced)
1 clove of garlic (minced)
1 teaspoon fresh thyme leaves (chopped)
2 teaspoons curry powder
1/2 cup chicken stock
juice of 1/2 lemon
Kosher salt
Canola oil
Olive oil
Place the russet slices on a cookie sheet and use just enough canola oil to cover them. Bake in a 400 degree oven until they just begin to brown and are crisp.
In a large skillet over medium-high heat sear the shrimp that have been seasoned with some salt in about 1 ounce of olive oil. Cook them through and remove from heat.
In a medium skillet heat 1 ounce of olive oil and add the minced shallot and garlic and allow them to “sweat”. Add thyme, peas, curry powder, and chicken stock and stir. Allow chicken stock to reduce by 3/4 while continuing to stir. Transfer all of this to a food processor and puree. Finish this pea puree with lemon juice and adjust seasoning with a final addition of salt.
Assemble by placing about 3/4 teaspoon of the pea puree on a russet crisp and topping that with a piece of seared shrimp. Arrange on a large platter and garnish with fresh thyme sprigs and lemon wedges.
SEARED SHRIMP WITH ENGLISH PEA PUREE ON A RUSSET CRISP
Zac's Montana Kitchen
http://www.cookingontherange.com/
This appetizer was served at the wedding reception of two very close friends of mine, Carol and Mark Bolton. With Mark being English and Carol being a wonderful cook herself, I knew this appetizer would appeal to both of them with its clean flavors, its crunchy texture, and its British flair.
The following recipe will yield 24 pieces.
2 large russet potatoes (peeled and sliced paper thin using a mandolin)
12 large shrimp (peeled, de-veined, and cut in half length-wise)
2 cups of fresh English peas
1 shallot (minced)
1 clove of garlic (minced)
1 teaspoon fresh thyme leaves (chopped)
2 teaspoons curry powder
1/2 cup chicken stock
juice of 1/2 lemon
Kosher salt
Canola oil
Olive oil
Place the russet slices on a cookie sheet and use just enough canola oil to cover them. Bake in a 400 degree oven until they just begin to brown and are crisp.
In a large skillet over medium-high heat sear the shrimp that have been seasoned with some salt in about 1 ounce of olive oil. Cook them through and remove from heat.
In a medium skillet heat 1 ounce of olive oil and add the minced shallot and garlic and allow them to “sweat”. Add thyme, peas, curry powder, and chicken stock and stir. Allow chicken stock to reduce by 3/4 while continuing to stir. Transfer all of this to a food processor and puree. Finish this pea puree with lemon juice and adjust seasoning with a final addition of salt.
Assemble by placing about 3/4 teaspoon of the pea puree on a russet crisp and topping that with a piece of seared shrimp. Arrange on a large platter and garnish with fresh thyme sprigs and lemon wedges.
posted by Melanie Nashan, Nashan Photographers at 5:36 AM
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