Description
Today in on the Cooking Corner we're happy to welcome back Chef Devin Levine from the Cox Business Convention Center. This time he is showing us how to make a Shrimp Club.
Ingredients
- 16 oz 21/25 shrimp, peeled & devein
- 6 oz Butter
- 1 cup Mushrooms, coarsely chopped
- 4 oz Sundried tomatoes, sliced
- 1 tabl Garlic
- 6 oz Heavy cream
- 6 oz Parmesan, grated
- 4 oz Mozzarella, shredded
- ¼ cup Scallions, minced
- 12 ea Buttered sourdough croutons
- 4 oz Pesto with oil
Instructions
- Method: Melt butter in skillet and add shrimp, mushrooms, tomatoes & garlic, sauté over medium heat till shrimp is firm; deglaze with heavy cream & white wine and allow to reduce and thicken. Remove from heat and add scallions, parmesan & mozzarella. Place one crouton in center of plate, top with some of the shrimp mixture, peat twice. Top with additional grated parmesan and drizzle pesto oil around plate.
