Louisiana Seafood “BLT” with Paneed Flounder, Shrimp Bacon, a Spinach Pistou Aioli and Shrimp Dusted French Fries

  Spinach Pistou AioliCombine 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 BaconCombine 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 FlounderSeason 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 FriesCombine 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.