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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.

Monday, January 25, 2016

Pesto Shrimp with Smoky Chili Breadcrumbs by Steven Dolby















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Serves 2 People

BASIL PESTO
20g fresh basil leaves
1 Garlic clove
Salt (pinch)
1/4 Cup olive oil
35g Cashew nuts
Good squeeze lemon juice
10g Parmesan cheese (freshly grated)

SMOKY CHILI BREADCRUMBS
Serves 4-5 people
50g Breadcrumbs (ciabatta)
1 Small garlic clove (thinly sliced)
3 Tbsp olive oil
2 Tsp smoked paprika
1 Tsp red pepper flakes
Cilantro (small handful)
Salt (to taste)

OTHER INGREDIENTS
250g White shrimp (shelled and deveined)
150g Cherry Tomatoes (halved)


© STEVEN DOLBY