11 November 2013

Chef Recipe From Kingfish: BBQ Shrimp Gaufre With Sweet Potato Spread


BBQ Shrimp Gaufre with sweet potato spread

From Denny:  Ready for yet another chef inspired version of the classic BBQ Shrimp idea?  This one comes from Baton Rouge, Louisiana, at the Kingfish (named after Kingfish Sen. Huey Long who was definitely larger than life).
In Louisiana we love an excuse to use in any dish we can our incredible sweet potatoes grown here.  This is the first time I've seen sweet potatoes used in a BBQ Shrimp recipe!  This chef uses his sweet potatoes to create his version of a "BBQ" sauce poured over the shrimp on top of the waffle...


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Angels Rejoice Snowflake Ornament





First you saute over high heat - in a small amount of butter - the shrimp with aromatic rosemary and spicy cracked black pepper, adding the Cajun seasoning and garlic. Then add the Worcestershire sauce (we love the Lea & Perrins brand at our house), beer, seafood stock and lemon juice.  Bring to a boil and then allow the liquid to reduce.  To thicken up the sauce he adds a bit of unclarified butter to emulsify.

I'd use clarified butter to avoid burning and because it's healthier.  However, here the chef uses unclarified butter that he chooses to brown in the saute pan.  Your choice, because they both involve browning the butter fats to separate the oil.  I just prefer to filter the oil from the browned bits.  For inexperienced cooks it might be easier to avoid a kitchen fire to do this recipe with clarified butter you can find at the grocery store - or clarify the butter yourself at home, cooling it down before using.

The sweet potato mixture is perfect for autumn dishes like a Thanksgiving brunch.  It's made with sweet potatoes, fresh orange juice, brown sugar, cloves, cinnamon and vanilla extract.  Can you imagine that combo spilled on to and overflowing your waffle?  Exactly!





BBQ Shrimp Gaufre With Sweet Potato Spread


From:  Chef Greg Sonnier of Kingfish 

Check out their menu here - (I'm a huge fan of checking out menus before I visit)

Inside the Hilton Baton Rouge Capitol Center Hotel (a $70 million restoration of historic Heidelberg Hotel) 
201 Lafayette Street
Baton Rouge, Louisiana, United States 70801

Phone: 225-3-Hilton | Toll Free: 877-862-9800

The hotel is adjacent to the Shaw Center and the River Center Convention Center. It is less than five minutes from the Louisiana State Capitol and it is only three miles from Louisiana State University. 

Serves:  

Ingredients:

Sweet Potato BBQ Sauce:

2 lb. sweet potatoes, roasted and peeled
2 oranges, zested and juiced
½ cup light brown sugar
pinch of ground cloves
1 tsp. vanilla extract
1 tsp. cinnamon
pinch of salt

Shrimp saute:

16 jumbo shrimp, peeled in center with head and tail intact (about 2 lbs.)
1 tsp. rosemary, finely chopped
1 tsp. cracked black pepper
2 tsp. seafood seasoning (we use Chef Paul Prudhomme’s Magic Seasoning)
1 Tbsp. garlic, finely chopped
1 Tbsp. Worcestershire sauce
1/4 cup beer
1/2 cup seafood stock
juice of two lemons
4 – 6 Tbsp. butter
Four 5-inch round waffles, pre-made or made from scratch


Directions:
Sweet Potato Mixture:  Process the sweet potatoes, orange zest and juice, brown sugar, cloves, vanilla, cinnamon, and salt until blended. Taste for salt and sugar. Keep warm until ready to serve.
BBQ Shrimp:  Brown a small amount of butter in a skillet: add shrimp, pepper, and rosemary; add seafood seasoning and garlic; sauté over high heat until shrimp are pink. Add Worcestershire, beer, seafood stock and lemon juice; bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it.
To Serve:  Spread warm waffle with warm sweet potato mixture; arrange shrimp on top and then pour the BBQ sauce over and around the waffle. Garnish with a sprig of fresh rosemary.



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Angels Rejoice iPhone 5 Case




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Angels Rejoice Round Compact Mirror


Angels Rejoice Round Compact Mirror




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