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A light and flavorful Carolina Brown Shrimp dish

Posted at 12:40 PM, Oct 01, 2014

RICHMOND, Va - Plump, Fresh Shrimp are the star of Executive Chef Anthony Frank’s Entrée.  The dish is made with cream, cheese, kale and a splash of wine. For more information visit http://www.colonialwilliamsburg.com/do/special-events/chefs-garden-tour-taste/.

Herb Butter
1 pound
Ingredients –for the herb butter
1 pound                 whole butter
1 teaspoon            parsley, wash and mince
1 teaspoon            thyme, was and mince
¼ teaspoon           rosemary, wash and mince

season to taste     kosher salt & pepper

Method -for the Herb butter

·         Mix thoroughly into the butter and season to taste

Shrimp and Vegetables

Serves 6
Ingredients –for the shrimp and vegetables
18 each                  16/20 Carolina brown shrimp
1 each                    orange carrot wash, peel, and small dice
1 each                    red dragon carrot wash, peel, and small dice
1 each                    yellow carrot wash, peel, and small dice
1 each                    Hayman’s sweet potato, wash, peel and small dice
2 cups                    Kings Arms Garden’s Swiss chard, wash, remove rib and cut leaves into ribbons and stalk diced
1 each                    leek small dice and wash
1 teaspoon            garlic minced
1 teaspoon            white onion minced
2 tablespoon         vegetable oil
¼ cup                     white wine
½ cup                     heavy cream
2 ounce                  parmesan cheese
2 ounce                  herb butter
1 tablespoon         fresh herbs, minced fine

season to taste                     kosher salt & pepper

Method -for the shrimp and vegetable ragout

·         In pot of salted water blanch carrots and sweet potatoes separately and shock in ice water  reserve for sauté later
·         Lay shrimp on sheet pan and season lightly with salt and black pepper
·         In hot sauté pan sear seasoned shrimp in 1 tablespoon of oil until bronzed on each side
·         Add leeks garlic and shallot sauté 1-2 minutes deglaze with white wine
·         Add carrots, sweet potatoes and kale, add cream simmer for 3-4 minutes

·         Finish with cheese and herb butter taste and adjust seasoning

The Final Assembly

Serves 6
Method- for the final presentation
·         Cut fresh focaccia into 1 inch by 3 inch slices (if the bread is day old griddle in butter)
·         Place the focaccia in center of plate shingle 3 shrimp on the focaccia
·         Top with vegetable ragout and sauce
·         Enjoy!!