Peter Canlis Shrimp Recipes

PETER CANLIS SHRIMP

Steps:

• HEAT THE OLIVE OIL in a large skillet over medium-high heat until hot and just beginning to smoke.
• Add the shrimp and cook until lightly browned, about 2 minutes on each side, and then pour off any oil remaining in the pan.
• Add, in this order, the red pepper flakes, garlic, lime juice, and vermouth, and then simmer to reduce the liquid by half, 1 to 2 minutes, shaking the pan gently.
• Add the butter, take the pan from the heat, and swirl the pan to gently melt the butter and incorporate it into the pan juices.
• SPOON THE SHRIMP and the butter sauce onto individual plates, garnish with a small mound of mesclun, and serve immediately.
• NOTE: To make shrimp butter, melt 1/2 cup unsalted butter in a medium saucepan over medium heat, then add the shells from the shrimp and cook until the shrimp shells are deep red and the butter is quite aromatic, about 10 minutes. Strain the butter to remove the shells, and then chill. Keep the butter cold until just before adding it to the cooked shrimp.

PETER CANLIS PRAWNS

Steps:

• Heat a stainless steel pan with the olive oil on high heat. Just before smoking point, add cleaned prawns and sear, adding salt and pepper. When half cooked, pour off excess oil and add garlic. Remove the pan from the heat and de-glaze with vermouth and lime juice. Add the chilies, return pan back to the heat, and reduce liquid by half. Add Shrimp Butter and adjust seasoning. Remove prawns and arrange on the plate around baby greens. Finish with sauce coating the tops of the prawns. Shrimp Butter: Roast the shrimp shells in convection oven at 500° for 2 minutes, or until pink. Add shells to blender with an equal amount of boiling hot butter and let blend for a few minutes until the shells are completely broken down. Strain through a fine mesh strainer and chill in an ice bath, whisking the butter to bring it back together.

CANLIS SALAD

Steps:

• Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.
• In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but one tablespoon of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl.
• Make the dressing. Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add salt and pepper to taste, then set aside.
• In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.