Chef Ray was recently challenged to create a hot dish using shrimp by Channel 5’s Twin Cities Live. He competed with other chefs in the twin cities area to create the best new hot dish. Unfortunately, Ray didn’t win the competition, but he did create a fabulous gourmet hot dish that Minnesotans are sure to enjoy. His shrimp hot dish is our recipe of the month.
Shrimp Hot Dish
Chef Ray Wyatt of the Rivertown Inn probably had the biggest challenge in this contest because he didn’t even know what a hot dish was! Ray cooked up this Shrimp Hot Dish using the inspiration from the classic British “Fish Pie”.
1 ½ lb Wild caught shrimp, preferably raw (51-60 count size), tails removed and kept
2 Large Shallots, roughly chopped
1 Bottle dry white wine
2TBS light olive oil
1 TBS unsalted butter
2 TBS Unsalted butter and 2 TBS Light olive oil (for step 2)
4 Medium shallots or 1 yellow onion, finely chopped
3 Cloves Garlic, peeled and finely chopped
1 Medium leek, washed and cut into small pieces
2 Medium carrots, peeled, cut into small dice and blanched until almost tender
9 OZ Fresh or Frozen green peas (not canned)
5-6 OZ Pearl Onions, Peeled (this is about 8 OZ unpeeled)
1 Bunch of Asparagus cut into 1 inch pieces down to the woody part of the stem
1 Quart Chicken, fish or vegetable stock
½ Quart Heavy whipping Cream
3 OZ Cold, diced unsalted butter
8 OZ freshly grated Parmesan
For the potatoes
3 ½ Lbs Yukon Golds, Peeled and diced
6 OZ diced, unsalted butter
4 Egg Yolks
Salt and Pepper
This first step is optional but I like to extract as much of the shellfish flavor.
Step 1: In a large saucepan, heat the 2 TBS of oil and 1 TBS of butter.
Once melted and hot, add the 2 roughly chopped shallots and the shrimp shells/tails (not the actual shrimp).
Cook over a high heat for 2 minutes and then add the white wine.
Simmer for 4 minutes and turn off.
In a large, deep saucepan over a high heat, add the 2 TBS butter and the 2 TBS of oil and melt the butter. Once nice and hot, add the shallots/onion and garlic.
Cook for about 2 minutes trying not to brown the vegetables.
Now add the leeks and carrots and cook for 2 more minutes.
Now Strain the wine mixture onto the vegetables though a sieve or fine strainer, bring to a boil and reduce by 2/3rds.
Add the stock and reduce by boiling by 2/3rds again.
Add the cream and reduce by ½.
Now add the asparagus, peas, shrimp, pearl onions and simmer over a medium heat for 2 minutes. Stir in the 3 OZ cold, diced butter and stir until incorporated.
Turn heat and add the dill, check the seasoning with salt and pepper.
For the mashed potatoes, cover the diced potatoes with cold water and bring to a boil. Cook until soft and then strain.
Mash the potatoes well or pass them through a rice press or sieve. (Note, if you are going to pipe the potatoes, they must be passed through a rice press or sieve)
Stir in the 6 OZ butter and the 4 egg yolks, season with salt and pepper to taste.
In your choice of dish or casserole, pour in the shrimp mixture, top with the grated Parmesan and the top it off with the mashed potato by piping it or spreading it on.
Bake in an oven set at 375 Degrees until golden brown on top, about 20-30 minutes.
As an added topping, top with crispy onions and/or sautéed or fried green beans.