Shrimp recipes don’t skimp on flavor

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Chef David Bearl is an old friend of Jacksonville, where he taught at the American Culinary Federation in St. Augustine. Now he is at the University of Florida coordinating professional culinary training programs. He is also the farm-to-school coordinator for culinary education statewide. Recently he and his wife were in town giving Farm to School training.

David shares his shrimp cake with a dish of red curry sauce he served at the White House. It makes an excellent starter or aperitif. Menorcan shrimp stew is a deliciously different way to prepare shrimp stew.

shrimp cake

  • 5 pounds large shrimp, peeled and deveined
  • 4 to 5 cloves of garlic
  • 1 onion, chopped
  • 1 stick (8 tbsp) butter
  • 4 eggs
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Oil

Grind shrimp or finely chop in a food processor. In a skillet, brown the garlic and onion in the butter. In a bowl, combine the garlic, onion, shrimp, eggs and heavy cream. Season with salt and pepper.

Shape the shrimp into cakes. In a pan, heat a small amount of oil and sauté until golden brown. Serve with a red curry sauce (recipe follows).

Red curry sauce

  • 2 garlic cloves, chopped
  • 2 tablespoons of butter
  • 2 teaspoons of red curry paste or powder
  • 2 tablespoons of chopped ginger
  • 2 cups of coconut milk

In a frying pan, brown the garlic in the butter, add the curry and the ginger. Stir in the coconut milk and heat to reduce the thickness. If the red curry sauce is too runny, use cornstarch porridge to thicken the sauce.

Menorcan shrimp stew

  • 2 pounds of shrimp, peeled and deveined
  • 6 tablespoons of butter
  • 1 onion, minced
  • 1 bell pepper, diced
  • 2 stalks of celery, diced
  • 1 tomato, funny *
  • 2 garlic cloves, chopped
  • 4 green onions, sliced
  • 2 datil or habaneras peppers, thinly sliced
  • 1 bay leaf
  • 1 cup toasted flour
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of dried basil
  • 1/2 teaspoon of okra lime
  • Cayenne pepper, ground
  • 1 liter of chicken broth
  • Cooked white rice

Melt the butter in a large braising pan; add shrimp and sauté for 3 minutes, remove shrimp to add later. Add and sauté the vegetables until they soften. Add the flour and mix to remove lumps.

Add the spices to the pan; then add broth. Bring the mixture to a boil; lower the heat and simmer for 15 minutes. Add the cooked shrimp to the vegetables and serve on a bed of white rice. Garnish with sliced ​​green onions or chives.

* Fill a large bowl with ice and water; put aside. Fill a large saucepan with approximately 3/4 fill with water and boil. Cut an X in the bottom of the tomato with a knife. Place the tomato in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds. Remove the tomato from the bowl of ice water and let cool for 2 to 3 minutes. When it is cool enough to handle, remove the skin from the tomato. Cut crosswise in half and remove and discard the seeds; finely chop the flesh.


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