Sauteed Sweet Georgia Shrimp with Artichoke Pancake
By Chef Tony Baker, Montrio Bistro, Monterey , CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 4

Ingredients: (use organic when possible)
2 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 imported sources.

Charmoula Mayonnaise
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 2-3 hours.

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.

To Serve:
Place shrimp on each pancake and top with charmoula mayonnaise and a sprig of chervil. Charmoula is a classic sauce from Morocco.


Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
To learn more, visit

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