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INGREDIENTS
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
PROCEDURE
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Toast croutons.
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Place tomato in a saute pan, heat in the oven.
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Season the shrimp on both sides evenly with the creole seasonCreoleDIV>
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Add oil to a hot saute pan, then add the shrimp.
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Sear for 30 seconds until shrimp are medium rare, then flip.
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Add shrimp sauce and heavy cream.
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Reduce sauce until thick.
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Add butter and incorporate.
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Place roasted tomato in the center of a pasta bowl.
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Rest croutons on the rim and top of the tomato.
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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
PROCEDURE
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Whisk ingredients to prevent sticking and saute until lightly caramelized.
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Deglaze by adding remaining ingredients and bring to a boil.
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Reduce heat and simmer until reduced to 1 and 1/4 quarts for small batch
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Remove bay leaves, transfer to a hotel pan, place in the walk-in to cool.
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When cool, transfer to an appropriate, sanitized container.
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Cover, label, day dot and refrigerate.
