Prawns with Roasted Garlice
James Landing Grille's Exec. Chef Mark Florimonte made us North Carolina Prawns with Roasted Garlice
Ingredients:20 each 16-20 fresh North Carolina Prawns
Zest of 1 lemon minced
Juice of 1 lemon
1 tbsp. fresh chopped rosemary
2 lb. baby red bliss potatoes, washed
1 cup sour cream
1 cup heavy whipping cream
½ cup fresh whole garlic cloves
Nutmeg, salt and pepper to taste
10 fresh figs, cut in half
½ cup granulated sugar
1 cup Williamsburg Winery Chardonnay
½ cup white wine vinegar
1 tbsp. minced shallots
1 tbsp. fresh chopped thyme
1 cup unsalted butter, room temperature diced small
Salt and pepper to taste
·Cover potatoes with cold water and bring to a boil until fork tender.
·Place whole peeled garlic cloves in a pan and cover with olive oil, cook real slow and low until golden brown, remove from heat .
·Strain potatoes and let air dry for 3 minutes, in a blender add caramelized garlic and heavy cream. Puree till smooth.
·Mash potatoes with heavy cream mixture, add sour cream and adjust seasoning.
·Place in a bowl, cover with plastic wrap and set aside until time to use.
BUERRE BLANC SAUCE
·Add all ingredients except butter to a pan and over low heat reduce until sec, or to about 1 oz., remove from heat.
·Slowly wisk in room temp butter, a cube at a time, making sure that evenly mixed before adding next cube.
·Pour into a bowl, cover with plastic wrap and set aside until time to use.
·Place shrimp in a bowl and toss with remaining ingredients.
·Place 1 oz. of olive oil in a sauté pan on medium heat.
·Add shrimp to sauté pan, and cook 2 minutes on each side, don’t keep moving shrimp around, you want a nice sear on each side to caramelize the natural sugars and flavors.
·Cut figs in half, and dip open end in sugar.
·In a sauté pan heat to medium high.
·Place figs in HOT sauté pan and cook only on face down side until sugar is caramelized.
·PLACE A PORTION OF THE MASHED POTATOES IN CENTER OR PLATE.
·PLACE SHRIMP(5) EVENLY APART HALF ON THE MASHED, HALF OFF, ALL FACING THE SAME DIRECTION.
·PLACE FIGS IN THE MIDDLE OF EACH SHRIMP AREA CLOSER TO THE EDGE OF THE PLATE.
·IN A BACK AND FORTH MOTION DRIZZLE THE SAUCE OVER THE ENTIRE DISH CREATING A ZIG ZAG DESIGN.
·GARNISH WITH JULIENNE OF FRIED LEEKS AND A FRESH ROSEMARY SKEWER.