Syrup

• 1¼ 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 (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

Louisiana Shrimp with Black Pepper Flapjacks

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Shrimp:

• 16 large (16-20 count) Gulf shrimp, peeled and deveined
• 4 tablespoons olive oil
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt

Sauce:

• 2 tablespoons finely chopped shallots
• 1 teaspoon orange zest (no pith)
• 1/4 cup orange juice
• 1/2 cup white wine
• 2 tablespoons sherry wine vinegar
• 1 teaspoon ground coriander
• 1/1/2 sticks butter, softened
• 1 tablespoon chopped cilantro
• salt and freshly ground pepper, to tastse

Black Bean Cake:

• 1/2 pound black beans, soaked at least 2 hours or overnight; drained
• 1 small green bell pepper or poblano, chopped
• 1 small onion, chopped
• 1 jalapeño pepper, chopped
• 1 teaspoon garlic minced
• 1 tablespoon honey
• 1 tablespoon cider vinegar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• salt
• 1/2 cup all purpose flour

Grilled Gulf Shrimp with Black Bean Cake

Video of Cooking Demonstration Available