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

" Ralph Brennan wins VIBE Visionary Award 2012 "

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