Issue Date: November, 2009
Serves: Serves 6
Pairings:
Courtesy of:

Chef Chris Lusk, Louisiana Cookin'

Ingredients:

Spinach Pistou Aioli

• 1 cup baby spinach
• 1 clove garlic minced
• 2 oz cane vinegar
• 6 oz olive oil
• 1 egg
• 4 basil leaves
• 1 bunch green onions
• 2 teaspoon agave nectar
• 1 teaspoon Creole mustard
• Salt and pepper to taste

Shrimp Bacon

• 6 shrimp (u-10) peeled & deveined
• 2 teaspoon smoked sea salt
• 2 teaspoon brown sugar
• 1 teaspoon black pepper
• 1 clove garlic minced
• 4 teaspoon salad oil
• 1/8 teaspoon tamarind paste
• 2 slices of bacon diced

Paneed Flounder

• 6 flounder filets
• 1 cup bread crumbs
• ½ cup sour cream
• ½ cup buttermilk
• 4 eggs
• 1 cup ap flour
• 1 Abita amber
• 5 basil leaves minced
• 4 thyme sprigs removed from stems and minced
• 2 oregano sprigs removed from stems and minced
• 1 cup salad oil
• Salt and pepper to taste

Shrimp Dusted French Fries

• 5 Idaho potatoes (peeled and cut in to3/4” by 3” batons)
• 2 oz package of ground dried shrimp
• 1 cup panko bread crumbs
• 2 eggs
• 1 cup evaporated milk
• 1 cup flour
• 1 teaspoon cayenne
• 2 quarts salad oil for frying
• Salt and pepper to taste

Instructions:

Spinach Pistou Aioli
Combine spinach, basil, green onions, garlic, egg, and vinegar and agave nectar in a food processor. Blend on low until thoroughly combined. Slowly drizzle into mixture and allow to emulsify. Season with salt and pepper to taste.

Shrimp Bacon
Combine sugar, salt, pepper, garlic and tamarind. Slowly whisk in 3 Tsp of oil with dry mixture. Coat shrimp with mixture and allow to marinated for 20- 30 minutes. Heat a heavy sauté pan to medium heat. Add the oil and bacon. Cook until bacon becomes crispy. Add the garlic. Remove bacon and sauté shrimp in bacon fat for 2 minutes or until thoroughly cooked.

Paneed Flounder
Season flounder with salt and pepper and allow resting for 10 minutes. Combine bread crumbs with herbs and season with salt and pepper (1 Tsp salt and 1 Tsp pepper). Combine beer, eggs, buttermilk and sour cream. Whisk mixture together. Heat the oil in a heavy pan for 3-4 minutes on medium high heat. Dredge flounder in flour, then the egg mixture and then the bread crumbs. Gently place breaded fish in the hot oil. Cook for 2 minutes on each side allowing the breading to brown. Finish cooking in 350 degree oven for 2-3 minutes or until fish begins to flake apart.

Shrimp Dusted French Fries
Combine shrimp, panko, cayenne and 1 Tsp salt in a food processor and blend together until fine dust forms. Whisk eggs and evaporated milk together. Heat the oil to 350 degrees in a heavy cast iron pot. Blanch potatoes in hot oil for 1 minute. Remove potatoes from the oil and drain on a paper towel. Allow potatoes to cool. Dredge potatoes in the flour, then in the egg mixture and in the shrimp dust. Fry again in hot oil until golden brown (3-4 minutes). Drain on a paper towel ands season with salt and pepper to taste.