Recipe Category:Fish

The Set Up

Heat no-stick sauté pan and add butter. Add the shrimp, sear one side and flip the shrimp then add the Creole sauce. Bring the sauce up to a simmer and finish cooking the shrimp. In another sauté the Jumbalaya rice the temperature using a little of the Creole sauce to help moisten. Place the Jumbalaya rice in the center of the plate using a 3-inch ring mold. Stand the shrimp up alone the rice and spoon the remaining sauce around the plates. Sprinkle the Pico de Gallo around the plate and garnish the top of the Jumbalaya rice with the crispy Arugula.

The Creole Sauce

Sliced the tomatoes into half, brush on a little olive oil and roast the tomatoes in a pre-heated oven at 350 degree until almost dry. In a large pot sauté all the vegetables until translucent, do not brown. Add in the roasted tomatoes, crushed garlic cloves, clam juice, bay leaf, thyme, peppercorn and saffron. Bring to a boil, reduce to a medium simmer and reduce by one forth. Puree using a wand or blender. Strain through a china cap then strain thur a chinos. Season to taste with Tabasco and Jalapeno Sauces, salt and pepper. 

Pico de Gallo 2oz   Red peper, diced small 2oz   Poblano Pepper, diced small 2oz   Yellow Pepper, diced small 2oz   Red Onion, diced small 1ea   Cloves of garlic, crushed 20z   Olive Oil 1ea   Juice of lemon 1ea   Juice of lime     Cilantro, chopped to tatse     Salt & Pepper to taste Place all ingredients into a bowl and combine well, check for seasoning and adjust.

The Jambalaya Rice  

Sauté vegetables with olive oil until wilted.  Add bay leaf, thyme, oregano and garlic. Add Creole sauce, tomato juice and Worcestershire sauce. Let simmer for 10 minutes. Season with Tabasco sauce, Jalapeno sauce salt and pepper.  Pour over cooked rice and mix well.


James A. Lovell lll – Executive Chef