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Chef’s Corner
4
Whisk in butter one piece at a time until
emulsified with the cream and vinegar
5
Season with cayenne pepper and salt to taste
Arugula Salad with Crispy Shallots
Recipe provided by United Food Services
4 cups fresh arugula
Directions
1
Wash well and dry on paper towels
2
Transfer to a large bowl
3
Just before serving, gently toss with
your favorite vinaigrette
4
Top with crispy shallots
Crispy Shallots
2 shallots, thinly sliced
1 tablespoon unsalted butter
2 tablespoons olive oil
Directions
1
Heat sauté pan on medium high
2
Add butter and olive oil
3
Once butter is melted, add the shallot rings
4
Once shallots are browned and crispy, set
aside on paper towels to drain
Gulf Coast Steamed Shrimp
with Champagne Vinegar Sauce
Shrimp
20 shrimp (26-30 per pound), shell removed
and butterflied
1 tablespoon unsalted butter
salt and pepper
Directions
1
Preheat oven to 400F
2
Season the shrimp with salt and pepper
and place on buttered sheet pan
3
Sprinkle 2 tablespoons of water around
the shrimp
4
Steam in oven until just pink and cooked
through, approximately 6-8 minutes
5
Remove from the oven and set aside to cool
Champagne Vinegar Sauce
2 shallots, finely diced
¼ cup champagne vinegar
½ cup heavy cream
8 tablespoons unsalted butter, chilled
½ teaspoon cayenne pepper
salt
Directions
1
Bring shallots and vinegar to a gentle
boil in a sauce pan
2
Reduce heat and simmer until reduced
by one half
3
Add heavy cream until warmed and
remove from heat
CHEERS !
Lanson Gold Label Brut Vintage 2002 Champagne
A lovely, toasty style of Champagne, Lanson’s 2002 reflects the brilliant quality of
the 2002 vintage, considered one of the finest in decades. Champagne is an excellent
accompaniment to this dish, as it highlights the taste of the sauce.
-
Doug Frost, Master Sommelier and Master of Wine
Bryan Caswell
Bryan Caswell is a member of United’s
Congress of Chefs. In this role, he helps
shape our inflight menu offerings. Chef
Bryan is a celebrated chef and restaurateur
based in Houston, Texas. His award-
winning seafood restaurant, REEF, earned
him 2010 and 2011 James Beard Award
Nominations and 2009 Best New Chef
from
Food &Wine
magazine. He is an avid
outdoorsman and his fascination with
fishing is reflected on his menus. We invite
you to try his recipe for Gulf Coast Steamed
Shrimp with Champagne Vinegar Sauce.
Chef’s Tip
Shrimp are generally graded by size and
count. The higher the number, the smaller
the shrimp. For this recipe, the shrimp are
considered large relative to count in a pound.