Smoked
Bacon Wrapped Jumbo Shrimp
& Twice Baked Potato with Lobster - White Cheddar Sauce
By Chef David Holben, Culpeppers,
Dallas, TX
Made
with:
Nueske’s Applewood Smoked Bacon
Appetizer
Serves 4
Ingredients:
4 each Shrimp U7, (peeled and deveined with tail on)
4 Slices Applewood Smoked Bacon (cut in half)
1 tspn. Course Ground Pepper
Procedure:
Wrap the shrimp with one slice of bacon and secure with a
tooth pick. Season with salt and coarse black pepper.
For
the Shrimp Sauce
1/4 cup Olive Oil
2 each Interior Lobster Heads (split and cut into 6 pieces)
1 qt. Shrimp Shells
1/2 cup Shallots (cut in small dice)
1/4 cup Paprika
1/4 cup Tomato Paste
4 cups White Wine
1/4 cup Red Ruby Port
2 cups Water
1 qt Heavy Cream
TT Salt, Pepper, Cayenne and Brandy
3 tbls. Butter (unsalted)
Procedure:
Sear the lobster heads and shrimp shells in the olive oil
in a hot stainless steel pan. Being careful not to brown the
lobster heads, add the shallots and cook until they are tender.
Then add the paprika being careful not to burn it or it will
turn bitter. Add the tomato paste and cook slowly for about
10 to 15 minutes.
Deglaze
with the wines and let reduce until almost dry. Add the water
and cream, then cook slowly for 30 minutes. Purée in
the blender and strain through a fine sieve.
Season
with salt, pepper, brandy and cayenne to taste. Blend the
sauce with 3 TBL of butter in the blender. Preheat oven to
350 degrees
For
the Potatoes
2 each Idaho (60 count bakers)
2 tbls. Olive Oil
1 tbls. Kosher Salt
10 Garlic Cloves
1 tbls. Sugar
2 tbls. Butter
1/4 cup Sour Cream
2 tbls. Butter
TT Salt and Pepper
Procedure:
Place the garlic in a small sauté pan and barely cover
with water. Add one tablespoon of butter and one tablespoon
of sugar. Cook slowly until the liquid is absorbed and the
garlic is tender. If the garlic is not soft, add a little
more water. Let the garlic begin to caramelize and deglaze
with the wine, and remove from the stove.
Rub
the potatoes with olive oil and sprinkle with kosher salt.
Bake at 350 degrees for approximately one hour until tender
when squeezed. Let cool for one hour. Cut the potato in half
crosswise. Cut a small amount off of each end so they will
stand up. Scoop out the interior of the potato with a small
spoon making sure not to pierce a hole in the bottom. Smash
the potato pulp with the garlic, sour cream, butter, salt
and pepper. Fill the potato shells with the purée 3/4
full. Set aside.
Grill
the shrimp over a mesquite grill until the shrimp is cooked
through and the bacon is crispy, about three to four minutes
on each side.
For
the Cheddar Sauce
1 1/2 cups Béchamel
4 oz. Sharp White English Cheddar Cheese
1 tspn. Worcestershire
Procedure:
Bring the béchamel to a boil and stir in the cheddar
and worcestershire.
Place
the stuffed potatoes in the oven until hot. On a warm plate
place the potato in the center. Ladle about 2 oz of lobster
sauce inside the potato. Surround the potato with the cheddar
sauce. Place the shrimp inside the potatoes with the tails
sticking out. Arrange the crispy plantains and the chives
in the center. Sprinkle with the diced tomato.
Chef
Recipes:
Chicken
Fried Lobster & Chipotle Glazed Quail with
Wild Mushroom Risotto and Truffle Butter Sauce
Mint
Coriander Cured Loin of Atkins Ranch Natural Lamb
with Frisse and Grilled Radicchio Salad
Pork
Sandwich with Chipotle Slaw
Smoked
Bacon Wrapped Jumbo Shrimp & Twice Baked Potato with Lobster-White
Cheddar Sauce
Other
Related Links:
Great
Chefs in the Great State of Texas
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