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PEPPER SEARED BLACK DRUM TOPPED WITH GULF SHRIMP, ARTICHOKE,CREOLE TOMATO,APPLE SMOKED BACON FINISHED WITH WILTED BABY SPINACH AND BALSMIC SYRUP
Yeilds 4
INGREDIENTS
4-5OZ FILETS BLACK DRUM
16 -36/40 PEELED SHRIMP
1/4 CUP CHOPPED ARTICHOKE
1/4 CUP DICED CREOLE TOMATO
2 TBL CHOPPED APPLE SMOKED BACON
2 CUPS BABY SPINACH
1/4 CUP FETA CHEESE
2 TBL FRESH CHOPPED GARLIC
2 TBL CRACKED BLACK PEPPER
2 TBL KORSHER SALT
2 TBL CULINARY PRODUCTIONS SEASON ALL
2 TBL LEMON JUICE
1/4 CUP OLIVE OIL
PROCEDURE
Season both sides of fish with pepper and salt. In a saute pan add olive oil and sear for 2 minutes on both sides. Remove fish add shrimp saute until pink then add artichoke, tomato and bacon deglaze with lemon juice and season with culinary productions season all. Set aside for plate up.
BALSMIC SYRUP
INGREDIENTS
1/4 CUP BALSMIC VINEGAR
3 TSP ORANGE JUICE
1 TBL CORNSTARCH AND WATER
PROCEDURE: In a saute pan heat balsmic and orange juice add corn starch mixture cook until it thickens
