3 each Croutons for Mussels 1 each Roasted Red Tomato Half 10 each Shrimp, 31/40 1 Tbsp Creole Seasoning 2 ea 1/2 oz ladle Blended Oil 2 oz ladle Black Pepper Shrimp Sauce 4 oz ladle Heavy Cream 1 #60 scoop Butter 1 each Parsley Sprig
Place tomato in a saute pan, heat in the oven.
Season the shrimp on both sides evenly with the creole seasonCreoleDIV>
Add oil to a hot saute pan, then add the shrimp.
Sear for 30 seconds until shrimp are medium rare, then flip.
Add shrimp sauce and heavy cream.
Reduce sauce until thick.
Add butter and incorporate.
Place roasted tomato in the center of a pasta bowl.
Rest croutons on the rim and top of the tomato.
Top with shrimp and sauce.
INGREDIENTS for BLACK PEPPER SHRIMP SAUCE Yield: 1 and 1/4 quarts
3 oz. blended oil 1 and 1/2 cups yellow onions, diced 1/2 cup garlic, chopped 7 each Bay Leaves 2 and 1/2 oz Creole Seasoning 1 cup lemon Juice, fresh squeezed 2 and 1/2 qts water, cold 2 and 1/2 cups worchestershire sauce 1/2 cup white wine
Whisk ingredients to prevent sticking and saute until lightly caramelized.
Deglaze by adding remaining ingredients and bring to a boil.
Reduce heat and simmer until reduced to 1 and 1/4 quarts for small batch
Remove bay leaves, transfer to a hotel pan, place in the walk-in to cool.
When cool, transfer to an appropriate, sanitized container.