Thursday, March 24, 2011

The Hawthornes' Breakfast. Black Pelican Redux. Shrimp Monte Cristo.

A few weeks ago, Mr. Hawthorne and I went to another cooking class at the North Carolina Aquarium on Roanoke Island. This class was presented by Chef Jason Smith of the Black Pelican Restaurant and one of the dishes he prepared was a Grilled Shrimp Monte Cristo. I'll be creating that dish, with my spin on it, for Sunday breakfast.
First, I started off with fried bacon.
Drain on paper towels.
Peeled shrimp.
I tossed the shrimp in a hot pan with melted butter and olive oil.
Cook the shrimp hot and fast.
No more than two minutes should do it. Please don't overcook your shrimp. The gray shrimp on top needs to be turned. You want your shrimp just-turned pink.
Ingredients for Shrimp Monte Cristo: shrimp bacon 4 ounces (1/2 package) cream cheese, softened Fontina cheese, grated Gruyere cheese, grated rye bread red raspberry spread
I took 6 of my perfectly cooked shrimp ...
... coarse chopped them ...
... and added them to the softened cream cheese.
Add in bacon ..
... and mix well.
I used just a small amount of the Gruyere and Fontina. Grate and add to the cream cheese mixture.
I picked a little parsley ...
... chopped it ...
... and added that to the shrimp and cheese mixture.
Lastly, a bit of sherry went in.
For my batter: 2 eggs a little heavy cream 1/2 tsp vanilla 1 tsp cinnamon
Spread mixture onto rye bread, about 1/4 inch thick.
Soak in batter.
Heat a few tablespoons butter and a little oil in a medium hot pan and brown rye on both sides. The butter is for flavor; the oil is to raise the smoke point.
Lightly brown on each side.
Finish off for about 7 minutes in a 350 degree oven.
Serve with raspberry spread.
This was a nice departure from a usual breakfast. Rye. Shrimp. Cinnamon. Raspberry. Who'd a thunk it? But it works.
I loves me some ooey-gooey cheeses.
I urge you to give this a try. You'll be pleasantly surprised.

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