menupics.jpg Sautéed shrimp with kumquat chutney and scallion flat bread
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Serves 6

Shrimp Preparation
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons olive oil
1/2 teaspoon minced garlic
2 tablespoons unsalted butter, softened
Juice of 1/2 a lemon
Salt and pepper to taste

In large sauté pan, heat oil over medium heat. Add shrimp to pan and sauté about 2 minutes until shrimp just begin to turn pink and opaque. Add butter, garlic and lemon juice until shrimp are just cooked through, another 2-3 minutes. Season with salt and pepper to taste.

Kumquat Chutney
7 kumquats
1 1/2 teaspoon unsalted butter
1 small yellow onion, diced
1 red bell pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 1/2 teaspoon grated fresh ginger
3/4 teaspoon garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
1 pinch cayenne pepper
2 tablespoons sherry vinegar
1 tablespoon cider vinegar
1/4 cup light brown sugar
1/2 cup dry white wine
1 tablespoon lemon juice
Salt and pepper to taste

With sharp knife or vegetable peeler, peel outer skin of kumquat. Slice into thin julienne strips and reserve.
In a medium non-stick saucepan, melt butter over medium heat and allow to brown lightly. Reduce heat to low and add onion. Sauté for 2-3 minuted, until softened lightly. Add kumquats, ginger, peppers, garlic and spices. Cook for 2 minutes to heat and blend. Add both vinegars and brown sugar. Cook slowly, stirring frequently to prevent scorching until misture thickens and becomes syrupy. Add white wine, cover and cook over low heat for 1 hour. Continue to stir occasionally, adding a little water if necessary. Season to taste with lemon juice, salt and pepper.
Serve hot or at room temperature. With this dish it should be served hot.
Makes 2 cups

Scallion Flat Bread
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon fresh ground black pepper
2-3 scallions, sliced very thinly
1/4 cup cold water

Combine all ingredients except water. Slowly add the water, kneading by hand, adding just enough to combine and make a firm, smooth dough. Knead dough lightly for 1 minute. Cover and refrigerate for 1 hour.
Preheat oven to 400°
On a lightly floured board roll out dough into a 12"x18" rectangle. Place on a parchment-lined baking sheet and bake until golden brown, 10-15 minutes. Allow to cook slightly. Cut into 12 large triangles.
Makes 6 servings.

Method of Presentation
Pre-warm 6 large plates. On each spread equal amounts of kumquat chutney in an even layer. Arrange shrimp in the center of chutney and serve with 2 flat bread triangles

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