Pan Roasted Scamp & Grilled Gulf Shrimp


5 oz Scamp (or grouper)

3 pc U-12 Shrimp, cleaned

3.5 oz Fingerling Potatoes

.5 oz Shallots, minced

.25 oz Garlic, minced

.25 oz Parsley, Rosemary and Chives, minced

1/2 ea Red Bell Pepper

1/2 ea Shallot

1 clove Garlic, minced

Sherry Vinegar

Extra Virgin Olive Oil

Salt and Pepper to taste


Scamp and Shrimp:
Pre-heat over to 375, preheat grill
Heat pan to med. high, season the fish and shrimp with salt and pepper
Add oil to the pan and sear the fish
Cook the shrimp on the grill

Fingerling potatoes:
Pre-heat over to 400
Slice the potatoes on the bias and toss with oil, salt and pepper
Transfer potatoes to baking sheet and roast for 8-10 minutes
Heat pan to med. high and add a little oil to saute minced shallot
Add potatoes and saute until golden
Toss with parsley, chives and rosemary

Pepper Coulis:
Heat small pot on med. high
Add a little oil and minced garlic
When garlic begins to color, add some shallots and saute
Add peppers, season lightly and cook for 4 minutes
Add sherry vinegar and reduce to sweeten
Transfer to a blender and process until smooth, adding 1/4 cup extra virgin olive oil

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