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| Ocean Garden |
From: Chef Jeremy Anderson, Elliott’s Oyster House, Seattle. Yield: 4 servings.
8 Ocean Garden U/10 Authentic Mexican Shrimp
1⁄4 cup olive oil
1 tsp. kosher salt, mixed with 1⁄2 tsp. fresh-cracked black pepper
12 oz. roasted pepper salad (recipe follows)
1 cup grilled Parmesan polenta (recipe follows)
3 Tbsp. balsamic reduction (recipe follows)
Roasted Pepper salad (yields approximately 11⁄2 lb.):
4 oz. green pepper, halved and seeded
4 oz. red pepper, halved and seeded
4 oz. yellow pepper, halved and seeded
2 oz. golden raisins
11⁄4 cup balsamic vinaigrette
4 oz. roma tomato (seeded and diced 1⁄2”)
1⁄2 cup red onion (julienne 1⁄4”)
1 tsp. garlic, minced
1 tsp. shallots, minced
1⁄4 cup pine nuts, toasted
pinch cayenne pepper to taste, kosher salt and pepper
Grilled Parmesan Polenta (makes approximately 2 lb.):
8 oz. polenta, coarse
5 cups chicken broth
1 oz. butter, whole
1⁄4 cup Parmesan cheese, grated to taste, kosher salt and pepper
Balsamic Glaze (yields 3 tbsp.):
8 Tbsp. balsamic vinegar
1 Tbsp. corn syrup
Per order: Heat grill to medium and season both sides of shrimp with salt and pepper. Place presentation side down on grill and sear cross marks; turn over and repeat process. Cook to internal temperature of 125°F. To plate, place the grilled Parmesan polenta on center of serving plate and place grilled shrimp on top. Top with roasted pepper relish and then lightly drizzle balsamic reduction over top.
For roasted pepper salad: Place peppers cut-side down in sheet pan and broil under high heat until skin on peppers begins to turn black and blister. Remove peppers and cover with plastic wrap to allow peppers to sweat and loosen the skin. Peel the peppers and cut them into 1⁄2” wide strips. Place all ingredients into large bowl and let marinate at least 2 hours.
For grilled Parmesan polenta: Place polenta, chicken broth and butter into heavy-bottom sauce pan and heat the mixture, stirring constantly until it becomes thickened. Add grated parmesan and adjust seasonings with kosher salt and pepper. Prepare a wax paper-lined cookie sheet, then pour polenta mixture into pan evenly and chill to set. Once chilled, remove the polenta from the pan by inverting it on a flat work surface, then cut into desired shapes.
Lightly oil the polenta and place on a hot grill; cook until grill marks appear and polenta is hot throughout.
For balsamic reduction: Combine ingredients in saucepan and reduce over low heat until mixture reaches a thick, syrupy consistency. Remove from the heat and hold at room temperature until needed.
