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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Wednesday, November 6, 2013

2 Yummy Shrimp Dishes for the Holidays by Steven Dolby



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Grilled Shrimp and Scallops with Red, Gold Beet Salad and Calypso Sauce

Calypso Sauce
(Serves 8 people)
1/2 Medium yellow onion (sliced)
1 Tsp Brown sugar
4 Garlic cloves (thinly sliced)
4 Tbsp apple cider vinegar
2 Tbsp vodka
 Juice of 3 limes
1 Tsp ground allspice
3 Habanero chili
7g Grated ginger
1 Tbsp olive oil
Salt (to taste)
Refrigerate 1 hour
OTHER INGREDIENTS
60g Red beets (Thinly sliced)
60g Gold beets (Thinly sliced)
40g Watermelon radish (Thinly sliced)
4 Shrimp per person (peeled and deveined)
4 Scallops per person
Olive oil
Salt (to taste)
For Grilled Shrimp and Scallops with Red, Gold Beet Salad and Calypso Sauce 
Directions
For Calypso Sauce: 
1. In a pan, pour olive oil, add onion and a good pinch of salt. Sprinkle sugar and cook until golden brown. 
2. Add garlic, cook for 2-3 minutes and transfer it to a blender, followed by vinegar, vodka, lime juice, allspice, habanero, and grated ginger. Blend until smooth. Transfer to a bowl, cover with plastic wrap and pop in refrigerator for an hour. 

MAKING 
3. Into a bowl, place shrimp, drizzle olive and season with salt. Mix well. 
4. Place a grill pan on flame and cook shrimp in it. 
5. Season scallops with salt and cook in a hot pan with oil. Transfer shrimp and scallop to a plate and set aside. 
6. In a bowl, place baby chard, Mache, and arugula. Sprinkle salt, drizzle oil and toss lightly. 
7. Just before serving season the beets (red and golden) and radish. 

SERVING 
8. On a platter lay beets and radish, followed by salad greens, shrimp, and scallops. Spread some sauce and serve immediately. 



Steve's Spicy Sriracha Shrimp
(Serves 2-3)
1/2 Medium onion (diced)
7 Tsp Sriracha sauce
1/4 Cup red wine vinegar
5 Garlic cloves (minced)
8g Grated ginger
1/2  freshly squeezed lemon
1 Tbsp olive oil
Salt & Ground black pepper (to taste)
100g Jarred roasted red peppers
350g Large shrimp (peeled and deveined, tail on)
For Spicy Sriracha Shrimp 
Directions
1. In a bowl, combine sriracha, red wine vinegar, garlic, ginger, and lemon juice. Whisk well. 

MAKING 
2. Place a pan on flame, pour oil and sweat onion for 5 minutes. 
3. Add roasted pepper and cook for 1-2 minutes. 
4. Stir in shrimp and sauce (prepared earlier). Cook until done. 

SERVING 
5. Garnish with parsley, basil and serve hot!

© STEVEN DOLBY






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