During my time off from writing here I have been keeping busy going out and trying new restaurants and food, and some wine to top it off. The only thing is that I simply have not had time to write about it. I have had the time to go out a fair bit, its just finding to the time to put it all down on the page that has been difficult.
So without further adieu....
During my time off is spent a fair amount of time restaurant hopping around Toronto. Now, most people would go to The Rex for some jazz. However, The Rex, while known for it's music, is not known for it's food. The place that I decided to settle down at for a night, 'Nawlins, not only offers a better atmosphere and music, but food as well.
We spend the night polishing off plate after plate of apps and a bottle of Gewürztraminer wine. To my dismay, the bottle broke while transporting it back home. If i could remember the brand i would easily buy the bottle again. It was perfect for a little chit chat over candlelight and jazz music. Besides the wine, the one dish that stood out from all the others appetizers was the 'Coconut Shrimp'. Could you expect anything less from a Cajun Restaurant? But it was mssing something, a few things in fact. So I decided to come up with this...
Sweet Poached Shrimp with Coconut
Ingredients:
5 Giant Prawns
Poaching Liquid
1 1/2lb of Butter
1/2 Cup of Water
2 Tsp of Honey
1/2 Cup of Lime Juice
Salt to Season
Sauce
1/2 Cup of Butter
1/2 Cup of Coconut Milk
1/2 Cup of Heavy Cream
1 Tsp of Cinnamon
2 Chipotle Chili Peppers
Salt to Season
Garnish
Mint Springs
Shredded Coconut
Kaffir Limes
1/2 Cup of Wine (Chardonnay)
In a sauce pot melt the poaching butter, after it has been completely melted mix in the other poaching ingredients and bring up the temperature. If you bring up the temperature too high the butter will separate, don't let this happen. When the temperature is around 170 - 180 add the shrimp and let them poach in the butter for 5 - 8 min until cooked. Once cooked skewer them with a wooden skewer.
In another pot, melt the butter for the sauce (Yes this recipe has a lot of butter, but butter makes everything taste better!) After it has melted add the rest of the ingredients, except for the peppers. Keep whisking the pot so everything stays together. Once it starts to boil, add the whole peppers. Reduce the sauce 3/4 to a 1/2 of its original size.
To serve, pour the sauce into a small bowl and place the skewered shrimp above the sauce without touching it. Garnish with springs of mint and shredded coconut shavings. Put a lime on side of the plate just to add some zest.
