Babson College Executive Chef Alex T. Brugger created an Angry Shrimp & Aussie Ribeye Duet for his second course at Chef’s Plate 12 in Boston, MA on Monday, September 19 2016.
INGREDIENTS
- 6 ea. Head & Tail On U-10 Gulf Shrimp
- 6 oz. Sriracha Butter
- 2 ea. Australian Ribeye Steak, Seasoned (Block Cut)
- 8 oz. Norwiss Potato & Carrot Hash
- 4 oz. Veal Demi Glace
DIRECTIONS
- Sriracha Butter: Combine 2 oz. Sriracha Sauce with 8 oz. unsalted butter in mixer. Add 1 tablespoon cracked black pepper, 2 tablespoons chopped chives and 1 tablespoon of crushed red pepper. Beat with paddle attachment until well combined.
- Angry Shrimp: Begin by peeling just the body of the shrimp and de-veining them, making sure to leave on the head & tail (this allows liquid to seep into cavity). Place 6oz of Sriracha butter in non-stick pan on low heat. Slowly melt. Add shrimp to pan and cook on super-low heat until cooked through, only turning once.
- Norwiss Potato & Corn Hash: Begin by peeling and dicing potatoes & carrots ¼”, set aside. In mixing bowl, combine 2oz unsalted butter, 1 tablespoon each of chopped thyme, garlic, olive oil and chopped chives. Toss well. Heat non-stick pan over medium heat and sauté for 5 minutes to get vegetables started. Place in 400 o F oven for 10-15 min or until done. Season with sea salt and black pepper.
Find out more about Executive Chef Alex T. Brugger at his CHEF’S ROLL PROFILE or click below for the full Chef’s Plate 12 event recap.
