Cornflake Crusted Shrimp
Cornflake Crusted Shrimp
Category: Main Courses
Serving Size: 6
Cornflake Crusted Shrimp
Ingredients
- 12 jumbo shrimp, body peeled and deveined
- 6 tablespoons of Dijon and tarragon marinade
- 3 ounces of cornflakes, crushed
- 6 goat cheese flans
- 6 ounces of tomato and basil chutney
Special Equipment:
Special equipment (filler)
• A heavy 12-inch skillet or heavy 12-inch saucepan
• A pair of tongs
• A platter
• A mesh strainer
Instructions
Coat shrimp with Dijon marinade, then roll on cornflake crumbs. Bake in oven. Bring flan temperature up to warm. Unmold flan and place on plate. Smear a streak of chutney starting at the base of the flan and moving to the other side of the plate. Lie both shrimp with the heads resting on the flan.
Chive & Goat Cheese Flan
Ingredients
- 1 cup of heavy cream
- 2 eggs
- 1 egg yolk
- 4 ounces of goat cheese
- 1 1/2 tablespoons of chives
- 1/4 tablespoon salt
- 1/4 tablespoon pepper
Instructions
Except for the chives, puree all the ingredients together. Then add chives. Use oil spray to oil butter ramekins. Pour 2 ounces of batter into each ramekin. Set ramekins in a pan and bake in a 350 degrees oven for 20 minutes. Let cool then refrigerate.
Yield: 16 ounces
Creole Tomato & Basil Chutney
Ingredients
- 1 1/2 pounds of Creole tomato, peeled and diced
- 1/2 of a medium yellow onion
- 3/4 ounces of basil, chopped
- 1 teaspoon of coriander, ground
- 1.5 ounces of sugar
- 1/2 teaspoon of salt
- 1 cup of sherry vinegar
- 1 ounce of roasted garlic
Instructions
Add all ingredients to a saucepan and bring to a boil. Lower heat and cook to reduce. Chill.
Yield: 2 cups
Cooking Measurements
1 cup = 250 ml = 16 Tablespoons
1/2 cup = 125 ml = 8 Tablespoons
1/3 cup = 83 ml = 5.3 Tablespoons
1/4 cup = 62 ml = 4 Tablespoons
1 Pinch = 1/8 Teaspoon