Roasted Idaho® Fingerlings with Rock Shrimp Jenkins, Poached Apples & Spiced Pecans

Ingredients:

  • 2 1/2 pounds Idaho® fingerling potatoes,* split lengthwise
  • 1 pound fresh Carolina rock shrimp or other fresh shrimp, peeled and deveined
  • 4 ounces cold unsalted butter, cut into chunks
  • 2 ounces light brown sugar
  • 1 teaspoon shallots, minced
  • 1/2 teaspoon fresh garlic, minced
  • 1/2 teaspoon fresh rosemary, chopped
  • Juice of 1 lemon
  • 2 ounces white wine
  • 2 ounces Worcestershire sauce
  • 4 ounces lemon piccata sauce**
  • 1 ounce Kentucky bourbon
  • Pinch of cayenne
  • Salt and pepper
  • Chopped chives

*Idaho Fingerling Potatoes

  • 2 1/2 pounds Idaho® fingerling potatoes, split lengthwise
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon garlic powder

** Lemon Picacata Sauce

  • 1/4 cup white wine
  • 1 shallot, roughly chopped
  • 1 bay leaf
  • 5 whole peppercorns
  • 1 ounce Kentucky bourbon for flaming off
  • 2 cups chicken stock
  • 2 ounces lemon juice
  • 1 tablespoon cornstarch whisked together with 1 tablespoon water
  • Salt and pepper
  • 2 ounces butter, cut into chunks

Poached Apples

  • 2 apples (Fuji or Honeycrisp), scooped out with a melon baller
  • 1 cup sweet white wine
  • 1/4 cup sugar
  • 1 lemon, juiced

Spiced Pecans

  • 1 pound pecan halves
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt

Directions:

Procedure: For shrimp, be sure to remove all shells and veins.

For Sauce:

  1. In large sauté pan over medium heat, add 2 ounces of butter and the brown sugar. Cook until caramelized.
  2. Add shallots, garlic, and rosemary and continue to sauté for 1 minute on medium heat, being careful not to burn the sugar.
  3. Deglaze pan with white wine, lemon juice, and Worcestershire sauce, then reduce heat to low for 2 minutes to reduce volume by one fourth.
  4. Add lemon piccata sauce. Next add cayenne and then flame off with bourbon.
  5. Finish by whisking in 2 ounces of the cold butter and chives.
  6. Add shrimp on low heat and simmer, turning frequently so as to absorb flavors of sauce. Season with salt and pepper. Just cook till the shrimp turn pink; you don’t want to overcook them.

** Lemon Piccata Sauce

  1. In a large pan over medium heat, reduce wine, shallot, bay leaf, and peppercorns for 4 minutes. Then fl ame off with bourbon.
  2. Add the chicken stock and lemon juice and reduce by one fourth. Strain through a fine mesh strainer and return liquid to the pot
  3. over medium heat. Season with salt and pepper. Stir in cornstarch mixture and whisk until incorporated. Finish by gently whisking in chunks of cold butter.

Poached Apples

  1. Place wine, sugar, and lemon juice in a medium saucepan pot and bring to a boil over high heat. Drop down to a bare simmer and
  2. add the apples. Poach over very low heat for 10 minutes. Strain the apples out and reserve the poaching liquid. Cool the apples and
  3. the poaching liquid then add the apples back into the poaching liquid and let sit in the refrigerator for 24 hours.

Spiced Pecans

  1. Heat oven to 400°F. Toss all ingredients together in a large bowl then spread the pecans out on a large baking sheet lined with parchment paper. Cook for 8 minutes then allow to cool.

* Idaho® Fingerling Potatoes

  1. Heat oven to 400°F. Split the fingerlings in half lengthwise. Mix the olive oil with kosher salt, black pepper, Old Bay Seasoning,
  2. and garlic powder. Toss the potatoes in the seasoned olive oil. Spread potatoes cut side up on a baking sheet. Roast in oven until browned and tender, about 15 minutes.

Plating

  1. For the plating on the final dish, line halves of the Idaho® fingerling potatoes side by side on each plate. Place shrimp in the middle of the potatoes with the poached apples placed around. Sprinkle the pecans around the plate and on top of the shrimp to finish.
Print Recipe

Source:
Chef Anoosh Shariat

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