Seared Louisiana Shrimp with Black Pepper Flapjacks, Toasted Pecans, Strawberries, and Honey Syrup
Recipe Courtesy of Chef Cory Bahr, Sage, Monroe, LA
Makes 12 Servings
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Syrup 1 1/4 cups local honey 1/2 cup Steen's cane syrup 1/2 cup sherry vinegar 1/2 cup Makers Mark 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
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Louisiana Shrimp with Black Pepper Flapjacks
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Syrup
Combine all ingredients except butter in a non-reactive (stainless steel) sauce pan over medium-high heat and cook until reduced by half. Add cold butter to reduction slowly and whisk to incorporate. Set aside in a warm place.
Flapjacks
Sift dry ingredients together, add remaining ingredients and fold together. Set aside. Add tablespoons of batter a bit larger than a silver dollar to a nonstick skillet set over medium and cook until golden and light to the touch, turning once. Place on paper towels and keep warm.
Pecans
Toss pecans in butter and season with salt and pepper. Sear on a hot grill for 2 minutes per side until shrimp are just opaque.
Presentation
For each serving, arrange a flapjack in the center of a plate. Divide strawberries, arugula, mint, and shrimp among flapjacks. Drizzle with syrup. Sprinkle with pecans.
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