Sauteed
Sweet Georgia Shrimp with Artichoke Pancake
By Chef Tony Baker, Montrio Bistro,
Monterey , CA
Chef
Participant: Cooking for Solutions
Conference 2006
Serves:
4
Ingredients:
(use organic when possible)
2
Ibs. Shrimp* (21-25 size)
4 oz. Butter (unsalted, diced)
6 Cloves Garlic (peeled and chopped)
2 Lemons (squeezed)
TT Salt and Pepper
Garnish:
Chervil
Procedure:
Peel and de-vein the shrimp. Melt butter with garlic on medium
heat. Add shrimp and cook for 3-4 minutes. When butter begins
to brown, add lemon juice and remove from heat. Add salt and
pepper to taste.
*Seafood Watch recommends wild-caught U.S. shrimp over most
imported sources.
Charmoula Mayonnaise
Ingredients:
3 cup Mayonnaise
1/2 cup Lemon Juice
1/2 cup Italian Parsley (chopped)
1/2 cup Fresh Cilantro (chopped)
1/2 oz. Garlic (peeled)
2 tbls. Paprika
6 tspn. Whole Cumin Seed (toasted and ground)
1-1/2 tspn. Cayenne
3 tspn. Kosher Salt
3/4 tspn. Ground Black Pepper
1 tbls. Dulce Spanish Paprika (sweet and mild)
Procedure:
Toast cumin prior to grinding. Place all dry ingredients in
a bowl and fold in mayonnaise. Add lemon juice last. The consistency
should be like mayonnaise.
Artichoke Pancake (blinis)
Ingredients:
1/4 cup Water (lukewarm)
1 tspn. Dry Active Yeast
1 cup Milk
2 oz. Butter (unsalted, melted)
1 cup Buckwheat Flour
1/2 cup All-purpose Flour
1/4 tspn. Kosher Salt
2 Egg (whites)
1/4 cup Artichoke Hearts (finely diced)
1/4 cup Buttermilk
Procedures:
1. In a large bowl, sprinkle yeast over the
water and let soften, about 5 minutes. Whisk milk and melted
butter into yeast mixture.
2. In another bowl, sift together buckwheat
flour, all-purpose flour and salt. Combine dry ingredients with
wet ingredients. Mix well. Cover bowl with plastic and leave
mix to rise in a warm place. Let batter double in size, about
2-3 hours.
3. Whip egg whites until stiff peaks form.
Add diced artichokes and buttermilk to the risen batter and
gently fold in egg whites. Do not over-mix.
4. Heat a large skillet over medium-high heat
and wipe with butter. Spoon blini batter into the pan to form
2-3 inch pancakes. Cook until light brown, flip, and do the
same for the other side. Makes 24 pancakes.
To Serve:
Place shrimp on each pancake and top with charmoula mayonnaise
and a sprig of chervil. Charmoula is a classic sauce from Morocco.