Hot
Brown Shrimp Sandwich
By Master Chef
Robert Sturm, Custom Foods, Chicago, IL. and
Executive Chef Dale Festler, Landry's Seafood
Houses, Houston TX
Made
with:
Newfoundland Coldwater Shrimp
Serves:
4
Step One
Ingredients:
1 Cup Cream
2 tbls. Butter
2 tbls. Onion, 1/4" diced
1 tbls. Flour, all purpose
2 Oz. Cessa Fresca (fresh Mexican cheese)
TT Salt
TT Pepper ~
1/2 tspn. Truffle Oil
1/4 tspn. Custom Lobster Base* (see attached
recipe)
Procedure:
1.
Sauté on on in butter until tender. Add
Lobster Base. Stir until smooth. Stir in the
flour. Cook over- low heat for one minute. Add
cream. Bring to a boil while constantly whisking
to incorporate roux.
2.
Stir in cheese.
3.
Simmer I5 minutes. Season to taste. Strain.
Stir in truffle oil. Reserve.
Step
Two
Ingredients:
2 Slices Potato Bread (toasted, trimmed, cut
in half diagonally)
3/4 cup Shrimp
2 Pieces Bacon (fried crisp)
3 Slices Tomato (peeled, sliced)
4 Spears Asparagus (blanched)
I tbls. Mayonnaise
TT Parmesan Cheese
TT Bread Crumbs
TT Chives (minced)
Procedure:
Place toast in gratinee dish, cover with half
of shrimp. Cover generously with cheese sauce.
Place tomato, bacon, asparagus and remaining
shrimp on top. Place mayonnaise in center. Sprinkle
with parmesan cheese and bread crumbs. Bake
at 400 degrees Farenheit for 20 minutes. Garnish
with minced chives.
Other
Great Fusion Recipes:
Balsamic
Fig Marinated Pork Tenderloin with
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Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
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IL.
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Hot
Brown Shrimp Sandwich
By Master Chef Robert Sturm,
Custom Foods, Chicago, IL. and
Executive Chef Dale Festler, Landry's Seafood
Houses, Houston TX
Lobster
Base
By Master Chef Robert Sturm,
Custom Foods, Chicago, IL. and
Executive Chef Dale Festler, Landry's Seafood
Houses, Houston TX
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Asparagus and Foi Gras Custard
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Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Shrimp
and Lobster Soup
By Master Chef Robert Sturm,
Custom Foods, Chicago, IL. And
Executive Chef John Molloy, Red Lobster and
Corporate Chef Stamford Dalton, Kettle Cook
Steamed
Fox Island Mussels with Chorizo Sausage
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