Number of Servings:
4
Ingredients:
Ocean Garden Mexican U-15 shrimp (peeled and de-veined, tail on)
¼ cup olive oil
Pinch Plank spice rub
1 cup Smoked tomato beurre blanc
Salmon Rub
Makes approximately 1 lb.
¾ lb Brown sugar
1 tsp. Chili powder
1 Tbsp. Thyme dry spice
10 Tbsp. Salt, kosher
1 Tbsp. Pepper, black course
½ cup Paprika
¼ tsp. Cayenne pepper
2 Tbsp. Thyme, herb fresh chopped
¼ tsp. Pepper, white ground
Smoked Tomato Beurre Blanc
Makes approximately 1 cup
4 Roma tomatoes diced ¼ inch
½ red onion diced ¼ inch
¼ tsp. Kosher salt
1/8 tsp. Fresh cracked black pepper
2 tsp. Shallots, minced
1 Tbsp. Lemon juice
3 Tbsp. White wine
1 ½ tsp. Heavy cream
½ lb. Unsalted butter, cut in 1 inch cubes (We prefer "Plugra" brand - found at Whole Foods)
¼ tsp. kosher salt
Instructions:
Rub both sides of an alder* plank with olive oil. Preheat plank in a
450-degree oven for 15 minutes. Remove plank from oven. Brush both
sides of the salmon filets with olive oil and then coat evenly with
salmon rub. Place filets presentation side down on plank. Place planked
prawns in the preheated oven and roast for 5 minutes. Remove from oven
and turn prawns over. Return to oven and roast approximately 6-7
minutes more or just until the shrimp loses its translucency. Remove to
warm serving platter (or serve on plank or individual warm plates) and
ladle 1/8 cup of the smoked tomato beurre blanc diagonally over the
filets.
*Purchase a plank cut to fit your oven from the lumber store or a specialty store such as “Sur la Table”.
Salmon Rub
Combine all ingredients and toss until evenly mixed. Store in a clean container until needed for use.
Smoked Tomato Beurre Blanc
To
smoke the tomato mixture, using an outdoor BBQ or smoker. Place in
aluminum foil some alder chips that have been soaked in water for 20
minutes and drained. Turn on the BBQ, and heat until smoke begins from
the alder. Turn off the BBQ and place the mixed, diced tomatoes, red
onion, salt, and pepper on a cookie sheet over top of the alder
and cover. Let smoke for 20 minutes and then remove and chill until needed for the beurre blanc.
Prepare the beurre blanc by combining the shallots, lemon juice, and
wine in a small saucepan and reduce over medium heat by 50%. Strain.
Return strained liquid to saucepan and add cream. Cook 1 minute.
Working on and off the heat, whisk butter in small pieces to form an
emulsion. Stir in salt and the pureed vegetables and hold warm in a
pre-heated thermos or a double boiler.
Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson,Elliott’s Oyster House, Seattle, WA
