Seared Royal Red Shrimp with Miso Apple Turnip Puree, Spiced Granola and Fresh Herbs
Recipe by: Wild American Shrimp Chef Advocate Jim Smith
|1.5 Cup Brown Sugar||.5 Cup Water|
|4 Cups of Oats||4 Cups of Raw Pecans|
|4 Cups Toasted Pumpkin Seeds||2 Cups Toasted Sunflower Seeds|
|.5 Teaspoon Cayenne Pepper||.5 Teaspoon Paprika|
|.5 Teaspoon Hot Paprika||.5 Teaspoon Cinnamon|
|.5 Teaspoon Salt|
Preheat oven to 375°F. Line a half sheet pan with parchment paper and evenly coat with pan spray. In a large mixing bowl mix the oats, pecans and seeds and set aside. Bring the brown sugar, water, salt and all the spices to a simmer and stir until the sugar has completely dissolved. Microwaving the sugar, spices and water for about 3 minutes also works. Pour the sugar mix into the oats mix and stir with a wooden spoon until the oats and seeds are evenly coated. Pour the granola mix onto the sheet pan and press flat into a solid even piece that is about an inch thick. Bake for 30-40 minutes rotating the pan half way through the cooking. Remove the pan and let completely cool then break into the desired size.
Miso Apple Turnip Puree
|3 Pounds Turnip Roots – Baby Roots Preferred||4 Granny Smith Apples Peeled and Cut into .25 in.*|
|3 Tablespoons White Miso||.25 Cup Heavy Cream|
|1 Small Leek or Sweet Onion Cleaned Cut into Rough Pieces||2 Fresh Bay Leaves|
|10 Sprigs Fresh Thyme||5 Black Peppercorns|
|Salt and White Pepper To Taste|
* Cubes and stored in acidulated water until needed
Preheat oven to 425°F. In a Pyrex dish or metal pan place the bay leaves, thyme, peppercorns, leek and turnips. Fill the dish with water until the turnips are about half way submerged then wrap tightly with foil and bake until the turnips are done. Test with a fork or toothpick. Depending on the size of the turnip it may take up to an hour. Let cool until they can be handled. Peel the turnips either by hand or with a peeler. Cut the Peeled turnips into .25 in cubes and place in a large mixing bowl, add the apples, miso and cream. With an immersion blender puree until a smooth creamy texture is achieved. Season with salt and pepper to taste. When ready to serve heat in a sauté pan.
Seared Royal Red Shrimp
|2 Pounds Alabama Shrimp||1 Tablespoon Vegetable Oil|
|1 Teaspoon Butter||Salt and White Pepper To Taste|
Heat a large sauté pan. Clean and season the shrimp with salt and white pepper to taste and set aside. Once the pan is almost smoking add the oil and butter to the pan; the oil will help the butter not burn. Make sure the pan is evenly coated before adding the shrimp. Gently place the shrimp in the pan making sure not to overcrowd the pan. Royal red shrimp have a very high fat content and will cook in about half the time of other shrimp. Let each shrimp cook for about 1-2 minutes and then one by one flip the shrimp. Cook this side of the shrimp for about 2 more minutes. Turn the heat off and remove one shrimp from the pan and cut the thickest part near where the head was to test for doneness. Remove the shrimp from the pan and plate the dish.