Seared Louisiana Shrimp with Black Pepper Flapjacks, Toasted Pecans, Strawberries, and Honey Syrup
INGREDIENTS
•
Syrup
•
1 1/4 cups local honey
•
1/2 cup Steen's cane syrup
•
1/2 cup sherry vinegar
•
1/2 cup bourbon
•
1 tablespoon finely chopped fresh ginger
•
1 teaspoon toasted cumin seeds
•
1 tablespoon finely chopped shallots
•
2 sticks cold unsalted butter, cut into small pieces
•
Flap Jacks
•
1 cup cornmeal
•
1 cup flour
•
2 tablespoons freshly ground black pepper
•
1/4 teaspoon baking soda
•
1 teaspoon baking powder
•
2 teaspoons kosher salt
•
1/4 cup sour cream
•
2 eggs
•
1 cup buttermilk
•
Pecans
•
1 cup Louisiana pecans
•
1/2 stick butter, melted
•
salt and freshly ground pepper, to taste
•
Shrimp
•
36 jumbo (U-10 count) Gulf shrimp, peeled and deveined, heads and tails left on
•
1/2 cup olive oil
•
salt and freshly ground pepper to taste
•
Garnishes
•
sprigs of fresh mint
•
2 cups arugula
•
1 pint Louisiana strawberries, washed, trimmed and sliced
Comments & Reviews
Just A Pinch Sweepstakes