XTraordinary Tiger Shrimp from The Chefs’ Warehouse served with romesco and polenta seasoned with herbs, parmesan, and vinegar.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with The Chefs’ Warehouse.
Romesco
INGREDIENTS
- 1/4-1/2 cup Bread or leftover focaccia
- 3-4 ea. Roasted tomatoes or Bel Aria tomatoes
- 3-4 ea. Roasted bell peppers or piquillo peppers
- 5 cloves Garlic
- 1/4 cup Quality olive oil
- Stock to thin if needed
METHOD
- Add ingredients into a Vitamix and blend.
- Add in the stock only if needed to thin to desired consistency.
Allen Brothers Sea Bass
INGREDIENTS
- 1 cup Yellow corn grits
- 4 cups Chicken stock
- 1 cup Heavy cream
- 1 tbsp. Herb blend
- 3 cloves Garlic, chopped
- 2 tsp. Sherry vin
- Parmesan
METHOD
- Saute garlic and herbs. Deglaze with stock. Add in cream.
- Bring to a gentle boil and whisk in polenta. Cooked down until tender stirring constantly.
- Finish with vinegar and a heaping amount of parmesan. Season tt
Shrimp
INGREDIENTS
- XTraordinary Tiger Shrimp
- Spice of choice
- Romesco
METHOD
- Sauté shrimp and add in romesco + favorite SPICE. Can be powder or hot sauce. I used Harissa powder here.
- Top the polenta with shrimp and sauce.
- Finish plate by garnishing with feta, herbs, and olive oil.
