Today I felt like creating a French style dish. I had five pounds of u-10 size shrimp and this is what I came up with. This dish incorporates many ingredients that are perfect for a late fall/early winter meal because they can be stored in your cellar after the harvest. Some of these ingredients are brussel sprouts, shallots, nuts, honey and grains. My use of pecans is a subtle nod to my roots as a southern chef. Any other nut could easily be substituted.
Bon Appetite! Chef Brian
Sauté of Colossal Shrimp
Lemon-thyme-honey brown butter, caramelized shallot and
toasted pecan rice pilaf, roasted brussel sprouts.