Grilled Cilantro Shrimp With Summer Vegetables and Tangerine Beurre Blanc

Recipe by Wei Wen

Ingredients:

12 ea. Medium Shrimp, peeled
12 ea. Asparagus Spears
1 ea. Red Pepper
1 ea. Yellow Pepper
1 ea. Light Yellow Pepper
½ Tbsp. Fresh Cilantro, chopped fine
½ tsp. Lemongrass Powder
½ tsp. Turmeric Powder
To Taste Salt and Pepper
3 ea. Tangerines, juiced and 1 tsp. zest reserved
¾ C. Unsalted Butter, diced
¼ C. Fresh Pineapple, finely diced
½ bunch Fresh Basil
¼ tsp. Spice Salt
2 cloves Garlic, peeled and sliced
½ tsp. Fresh Ginger, minced
1 ea. Egg White
½ Tbsp. Cornstarch
Olive Oil, as needed for grilling

Method of Preparation:

Clean and dry shrimp.
In a large bowl, combine shrimp, turmeric powder, lemongrass powder and egg white and let sit for 8-10 minutes.
Add cornstarch to the shrimp mixture and coat well.
Add chopped cilantro.
Blanch asparagus and roast peppers.
Grill shrimp until mostly cooked and keep warm.
Take skin off roasted peppers. Brush peppers and asparagus with olive oil and grill.
Heat a sauce pan to medium heat, add tangerine juice and reduce by half.
Turn heat to low and add butter to the tangerine reduction a little at a time. Finish with ½ teaspoon tangerine zest.
Heat a sauté pan to medium hot, add sliced garlic and cook until aromatic, then add minced ginger and pineapple.
Add grilled shrimp and fresh basil to the sauté pan and stir for one minute. Finish with the remaining zest and sprinkle ¼ teaspoon spice salt.
Place grilled vegetables on plate and top with shrimp mixture and drizzle with tangerine beurre blanc.

Yield: 4 servings

Lobster and Shrimp Ravioli

Recipe by Tim Longstreth

Saffron Pasta Ingredients:

1 pinch Saffron
1 tsp. Olive Oil
1 pinch Salt and Pepper
1 ea. Egg
8 oz. Flour

Method of Preparation:

Combine olive oil and saffron.
Pour flour in a bowl and make a well.
Place egg and mixture of saffron and oil and salt and pepper into well and begin to incorporate until you are able to put your finger in the dough without the dough sticking to it.
Let dough rest for 30 minutes.
Roll dough onto a sheet until 5 inches wide and 10 inches long.

Tomato Pasta Ingredients:

2 Tbsp. Tomato Sauce
1 pinch Salt and Pepper
1 ea. Egg
10 oz. Flour

Method of Preparation:

Pour flour into a bowl, make a well and place egg, tomato sauce and salt and pepper in the center and begin to incorporate until dough is similar to saffron dough.
Roll out dough until it is 8 inches wide and 10 inches long.
Take saffron pasta and cut into long strips that are 1/8-inch wide.
Place strips on top of tomato pasta dough lengthwise and roll pasta out until the two doughs become one.

Lobster Filling:

5 oz. Ricotta Cheese
3 oz. Brie Cheese Spread
2 Tbsp. Mozzarella, shredded
2 Tbsp. Grated Parmesan Cheese
5 oz. Lobster Meat, cooked
½ ea. Egg
1 Tbsp. Basil, chopped
To Taste Salt and Pepper

Method of Preparation:

Mix all ingredients and set aside.
Use a 3-inch circle cutter to cut out circles in the pasta dough. You will need two circles per ravioli.
Place ½ Tbsp. of lobster filling in center of dough circle.
Top with second circle and press with a fork to form ridges around the border of the ravioli.
Precook ravioli in boiling water for about two minutes.

Maria’s Rosé Seafood Sauce

Recipe by Robert Quirk

Ingredients:

3 ea. Garlic Cloves, minced
4 Tbsp. Butter
32 oz. Plum Tomatoes (canned, seeded)
8 oz. Heavy Cream
1 tsp. Oregano
2 lbs. Shrimp, cooked, peeled and cut into bite sizes and seasoned with Old Bay
1 lb. Lump Crabmeat, drained
6 oz. Clams, chopped and drained
To Taste Salt and Pepper
1 pinch Basil
4 oz. Tomato Paste, as needed

Method of Preparation:

Simmer garlic and butter.
Add seafood and cook over low heat.
Add tomatoes and spices.
Cook for 15 minutes on medium heat.
Slowly stir in heavy cream until reaches desired rosé color.
Serve over your favorite pasta.

Yield: 6-8 servings

Beer Batter Seafood Medley

Recipe by Barry Mostyn

Ingredients:

1 C. All Purpose Flour
1 C. Light Beer (cold)
2 lbs. Shrimp, Scallops and Fish
1 ea. Lemon

Method of Preparation:

Combine flour and beer. Do not over mix; mixture should be the consistency of pancake batter.
Let batter rest in refrigerator for 15-20 minutes.
Lightly dredge seafood in flour, dip in batter and deep fry until crisp and golden.
Drain well and garnish with lemon wedges.

Yield: 6 servings