Recipe Yield: 16 appetizer or 8 entrée servings
Mashed Potatoes
2 lb. Idaho Potatoes, scrubbed clean
4 oz. Lightly salted butter
1 Tbsp. Kosher salt
1/2 tsp. Ground white pepper
Rock Shrimp
6 oz. Flour
2 oz. (1/2 cup) cracker meal
1 Tbsp. Kosher salt
2 tsp. Garlic powder
White pepper, to taste
2 lb. rock shrimp
1/2 cup corn or canola oil
Chardonnay Sauce
1 cup fruity-style Chardonnay wine
1 cup cider vinegar
1 oz. Shallots, chopped
1/2 cup heavy cream
1 lb. unsalted butter
Salt and white pepper, to taste
Mango Relish
8 oz. ripe mango pulp, diced
2 oz. red onion, diced
1 Tbsp. chopped cilantro
1 Tbsp. rice wine vinegar
2 Tbsp. honey
2 Tbsp. fresh lime juice
1) Mashed Potatoes: Boil potatoes in large pot until tender; drain. In mixing bowl, mash hot potatoes with butter. Season with salt and pepper.
2) Rock Shrimp: Combine flour, cracker meal, salt, garlic powder and white pepper in bowl; mix thoroughly. Rinse and drain rock shrimp; toss in flour mixture to coat evenly. Heat large sauté pan over medium-high heat; add oil. When oil is hot, add coated shrimp; sauté 1 to 2 minutes until cooked through. Keep warm.
3) Chardonnay Sauce: In heavy-gauge saucepan, combine wine, vinegar and shallots over medium-high heat; reduce until nearly evaporated. Add cream; reduce by half. With heat on low, whisk in butter, adding it in three additions as butter melts and emulsifies sauce. When all butter is added, remove pan from heat; season sauce with salt and white pepper to taste. Keep warm.
4) Mango Relish: Combine all ingredients. Mix thoroughly.
5) For each appetizer serving, scoop 2 oz. mashed potato into a 12- oz. wide-rimmed glass. Top with 2 oz. warm rock shrimp. Ladle with 1 oz. sauce; garnish with 1 to 1 1/2 Tbsp. mango relish. Sprinkle with chopped chives, if desired.
6) For each entrée serving, use 4 oz. scoop of mashed potatoes; 4 oz. rock shrimp; 2 oz. ladle of sauce; 2 to 3 Tbsp. mango relish.
By Matt Prentice Restaurant Group: www.mattprenticerg.com/
E-Mail
Print
