Valley chef Eddie Matney is sharing the kitchen with Chef Tod Sicolo from the Arizona Biltmore to serve up some Rosemary Roasted Shrimp.
Ingredients for the shrimp
4 each u - 8 shrimp
4 ounce olive oil queen creek
2 each fresh lemons plucked form the AZB property
½ cup Turbino sugar
½ cup aquave hector
2 stalks rosemary fresh
1 each shallot
2 ounce fresh ginger ( sliced )
2 ounce garlic ( sliced )
Salt Kosher to taste
Cracked black pepper ( medium grind )
Juice lemons, mix in olive oil and rosemary
Stem rosemary ( pull all the little leaves off )
Cut shallots in to rings
Cut garlic into slices
Mix all well let sit 10 minutes, add in shrimp let marinate over night
Ingredients for the avocado with pineapple cubes
3 each fresh avocado, soft to touch
½ half red onion ( small dice )
1 each red pepper ( small dice )
1 each Serrano pepper ( minced )
1 bottle lemon olive oil queen creek
3 ounce pine apple fresh ( small cubes )
4 sprigs cilantro, 2 minced 2 for garnish
1 squirt bottle sirracha
Salt to taste
In small bowl mix avocado, pepper, cilantro pineapple and onion. Mix well, pour in small intervals lemon olive oil. Season to taste.
Pre heat frying pan, grill or stove top grill. Once hot, remove shrimp from marinade whip off any excess bits of vegetables or rosemary off so it doesn't burn.
Add oil to frying pan and star the charring process.
Cook on each side 3 minutes, remove from heat and reserve allowing the product to rest.
Start plating. Place avocado down on your plate how you would like it, place shrimp on plate, add cilantro for garnish and sirracha for some heat.
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