Sweet Georgia Shrimp with Artichoke Pancake
By Chef Tony Baker, Montrio Bistro,
Monterey , CA
Participant: Cooking for Solutions
(use organic when possible)
Ibs. Shrimp* (21-25 size)
4 oz. Butter (unsalted, diced)
6 Cloves Garlic (peeled and chopped)
2 Lemons (squeezed)
TT Salt and Pepper
Peel and de-vein the shrimp. Melt butter with garlic on medium
heat. Add shrimp and cook for 3-4 minutes. When butter begins
to brown, add lemon juice and remove from heat. Add salt and
pepper to taste.
*Seafood Watch recommends wild-caught U.S. shrimp over most
3 cup Mayonnaise
1/2 cup Lemon Juice
1/2 cup Italian Parsley (chopped)
1/2 cup Fresh Cilantro (chopped)
1/2 oz. Garlic (peeled)
2 tbls. Paprika
6 tspn. Whole Cumin Seed (toasted and ground)
1-1/2 tspn. Cayenne
3 tspn. Kosher Salt
3/4 tspn. Ground Black Pepper
1 tbls. Dulce Spanish Paprika (sweet and mild)
Toast cumin prior to grinding. Place all dry ingredients in
a bowl and fold in mayonnaise. Add lemon juice last. The consistency
should be like mayonnaise.
Artichoke Pancake (blinis)
1/4 cup Water (lukewarm)
1 tspn. Dry Active Yeast
1 cup Milk
2 oz. Butter (unsalted, melted)
1 cup Buckwheat Flour
1/2 cup All-purpose Flour
1/4 tspn. Kosher Salt
2 Egg (whites)
1/4 cup Artichoke Hearts (finely diced)
1/4 cup Buttermilk
1. In a large bowl, sprinkle yeast over the
water and let soften, about 5 minutes. Whisk milk and melted
butter into yeast mixture.
2. In another bowl, sift together buckwheat
flour, all-purpose flour and salt. Combine dry ingredients with
wet ingredients. Mix well. Cover bowl with plastic and leave
mix to rise in a warm place. Let batter double in size, about
3. Whip egg whites until stiff peaks form.
Add diced artichokes and buttermilk to the risen batter and
gently fold in egg whites. Do not over-mix.
4. Heat a large skillet over medium-high heat
and wipe with butter. Spoon blini batter into the pan to form
2-3 inch pancakes. Cook until light brown, flip, and do the
same for the other side. Makes 24 pancakes.
Place shrimp on each pancake and top with charmoula mayonnaise
and a sprig of chervil. Charmoula is a classic sauce from Morocco.