Cajun Shrimp with Artichoke Cream Sauce

Alec Naman from Naman’s Catering is back in the Studio 10 kitchen with this delicious creamy dish! It combines spicy shrimp with plenty of veggies in a rich, flavorful sauce.

INGREDIENTS:

2 lbs peeled and deveined shrimp (21-25 ct)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 cups chopped mushrooms
1 cup chopped purple onion
2 cups artichoke hearts
2 cups white wine
1 cup olive oil
1 stick butter
1 quart heavy cream
2 tablespoons minced garlic
1 tablespoon thyme
1 tablespoon basil
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 tablespoons chopped parsley
2 teaspoons lemon juice
1/2 cup flour
Rice or pasta for serving (cooked)

STEPS:

In a large skillet, sauté onions, bell peppers and mushrooms in 1/2 stick of butter and 1/2 cup olive oil until tender (4-5 minutes).

Add the white wine and let reduce by half. Add the minced garlic, thyme, basil, black pepper and cayenne, and continue cooking 1-2 minutes. Sprinkle in the flour, coating everything generously until all liquids are absorbed.

Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2-3 minutes.

In a separate skillet, add the other 1/2 stick of butter and the 1/2 cup olive oil, and add shrimp to sauté. Add salt and pepper to taste. Add lemon juice. Cook approximately 4-5 minutes and add to cream sauce, including all shrimp juices.

Serve over your favorite pasta or rice.

Grilled Salmon with Asian Mustard Glaze

Grilled Wild Salmon w/ Asian Mustard Glaze:

6      wild Alaska salmon fillets, 6 ounces each, bone and skin removed
1/2   teaspoon sea salt and black pepper

Glaze:
3        tablespoons sesame olive oil
1/3     cup dry mustard powder
1/2     cup honey
1        cup water
1/4     teaspoon tamari
1       tablespoon soy sauce
1       cup of brown mustard
½      cup of orange juice
1        teaspoon of ground ginger
2        teaspoon  chopped parsley

Prepare a charcoal grill.
When charcoal is hot and has a coat of ash, spread around the coals to create an even heat source.
Season the salmon filets with salt on both sides.
Place the fish on the grill and cover with either the grill lid or a stainless steel bowl. Grill for approximately 8–10 minutes without turning.
Meanwhile, mix the oil, mustard powder, brown mustard, honey, water, soy sauce, orange juice, ginger, and parsley and tamari to a thick glaze. During the last 3–4 minutes, brush fish with the glaze.
Turn filets on the grill and replace cover until salmon is finished cooking.
Serve each piece with a simple green salad or seasonal grilled vegetables for a delicious meal.

Serves 6

Herbed Brown Rice

1    tablespoon olive oil
1    onion, finely chopped
3    garlic cloves, minced
1    red bell pepper, seeded and finely chopped
1    celery stalk, finely chopped
1    cup instant brown rice
1/2     teaspoon salt
1/2     teaspoon dried marjoram
1¼     cups water
1/2     cup finely chopped fresh flat leaf parsley
1/4     teaspoon freshly ground pepper

In a large nonstick saucepan over medium heat, heat the oil. Sauté the onion and garlic until the garlic is lightly browned, 2-3 minutes. Add the rice, salt, marjoram, and water; bring to a boil. Reduce the heat and simmer, covered, 5 minutes. Reduce the heat and simmer, covered, 5 minutes. Remove from the heat and stir in the parsley and pepper. Let stand 5 minutes.

Makes 6 Servings

SPECIAL EVENT:

Chef Challenge, on August 30, 2018, from 6-9pm at Ft. Whiting in Alabama and on September 13 from 6-9pm at Sanders Beach in Florida is Feeding the Gulf Coast’s annual fundraiser to raise awareness for those struggling with hunger along the Central Gulf Coast. Every year, this event marks the beginning of September as Hunger Action Month. Chef Challenge guests will enjoy tastings of dishes from local chefs and restaurants, live entertainment by Roman Street, a vast silent auction, and complimentary beer and wine. Guest will vote on their favorite dishes and a winner will be named!
Click here for the Facebook event page.

Steamed Stuffed Artichoke

 

8 ounces 90% lean ground beef
blend of provolone, asiago, parmesan, romano
1/2 cup cracker crumbs
1/4 cup bread crumbs
1/4 cup parsley
1/4 cup green onions
1/4 cup chopped celery
1 raw egg
Chicken broth to mix well
  1. Combine all the ingredients above in a large mixing bowl. Add salt and pepper to taste. Use just enough chicken broth to moisten the meat mixture.
  2. Clip points off artichokes leaves. Barely trim off bottom of stalk, leaving stalk intact. Soak in salted water, gently loosening leaves. Do not remove choke.
  3. Drain and stuff each leaf with 1/2 teaspoon meat mixture.
  4. Place stuffed artichoke on stand in pot. Add water just covering shortest stalk, not touching stuffed leaves. Drizzle oil over stuffed leaves.
  5. Steam for about 45 minutes covered. When a center leaf comes out easily, uncover.
  6. To serve, cut off stalk at bottom of artichoke, and place on plate. Generously dust with paprika.

May be served as an appetizer by using an electric knife to cut in quarters and serve cut side down and dust with paprika.

Makes 1 Artichoke

Boneless Chicken Breast with Orange-Chipotle Sauce

 

Boneless Chicken Breast with Orange-Chipotle Sauce

 

 

 

4

boneless chicken breast halves (6 to 8 ounces each)

3

cups orange juice

1

teaspoon salt

2

medium shallots, minced

1

tablespoon butter

1

cup white wine

2

cups chicken stock, plus more as needed (homemade) is best, but prepared

 

Low salt broth may be substituted

2

tablespoons olive oil

3

tablespoons chopped fresh chives

2

chipotle chilies en adobo, seeds removed and finely chopped

 

To brine the chicken, put the breast halves in a sealable plastic bag with 1 cup of the orange juice and the salt. Seal carefully, turn the bag to mix the brine thoroughly, and place the bag in a non-reactive bowl or baking pan. Chill for at least 2 hours or up to 6.

To make the sauce, sauté the shallots in the butter until they are softened but not browned. Add the wine and reduce to about ½ cup. Add the remaining 2 cups of orange juice, chipotle peppers, and the chicken stock and bring to a boil over medium high heat. Reduce the heat to low and simmer the sauce until it is reduced to about 1 cup and coats the back of a spoon. It will develop a shine at this point. The sauce may be made ahead to this point (cool, cover, and refrigerate for up to 2 hours) and reheated just before serving.

Drain the chicken breasts and pat dry. Heat olive oil over medium high heat in a sauté pan large enough to hold the chicken without crowding. When pan is hot, add the chicken breasts and sear on both sides until they are nicely browned, then reduce the heat and cook, covered, until cooked through. The total cooking time will be 12 to 15 minutes.

To serve, reheat the sauce over medium heat (add a splash of stock if it seems too thick). Slice the chicken breasts into ¾ inch thick slices. Each breast will yield about 5 slices. Stir 2 tablespoons of the chives and the chipotle into the sauce. Place the chicken slices artfully on a serving plate and top with the sauce. Garnish with the remaining 1 tablespoon chives. Serves 4.