Crevetes d’ Or

Recipe by Cullen Lord, Executive Chef, The Bluffs Country Club

by C&RB Staff (editor@clubandresortbusiness.com)
February 2008
 

Yeild: 4 servings

Amt Ingredient
2 lbs. 16-20 headless gulf shrimp (peeled and tail-on)
Foie Gras Mousse (recipe to follow)
½ cup seasoning salt
½ cup olive oil
3 Tbsps. louisiana honey
2 Tbsps. aged balsamic vinegar
2 Tbsps. lemon juice
1 tsp. seasoning salt
½ tsp. black pepper
¼ cup butter
¼ cup olive oil

Procedure:
• With power drill (3/8 inch bit), core inside of shrimp. Using pastry bag with small tip, pipe mousse into shrimp. Sprinkle shrimp with seasoning salt and set a side. Mix remaining ingredients into marinade, cover shrimp.
• Sear shrimp in brown butter and olive oil for 1 ½ minutes on each side. Place on bed of sauce.

Foie Gras Mousse

Amt Ingredient
4 oz. tilapia filet, in cubes (cut out blood lines)
1 egg white
1 whole egg
2 Tbsps. seasoning salt
2 Tbsps. sweet riesling
4 oz. deveined Grade A Hudson Valley Foie Gras
¾ cup heavy cream


Procedure
• Place tilapia in food processor, on high speed add egg white and whole egg. Incorporate for 2 minutes, then add Riesling, Foie Gras (one ounce every 30 seconds) and seasoning salt. Slowly incorporate cream, then remove and chill for 1 hour.