Garlic Custards with Cajun Shrimp and Chipotle Beaurre Blanc
(Odawa Casino)


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Ingredients

1 tbs Unsalted butter
4 tsp Fine dry bread crumbs
2 Cups Heavy cream
1 tsp Chopped fresh thyme leaves
2 Large eggs
4 Egg yolks
1/4 Cup Roasted garlic
1 tsp Salt
1/4 tsp Ground black pepper
1/2 Cup Grated Asiago
24 Large shrimp, peeled and deveined
1/2 Cup Cajun spice blend
2 Green onions, chopped
Roasted Garlic
2 Heads Garlic, upper quarter removed
2 tsp Olive oil
Salt
Ground black pepper
Chipotle Beaurre Blanc
1 Fresh lemon
3 Shallots, minced
1 lb Butter
2 Cups Heavy cream
Tabasco Chipotle Hot Sauce
Salt and Pepper to taste

Instructions

Chipotle Beaurre Blanc:
Preheat oven to 300 degrees F. Lightly butter 4 (3/4-cup/6-ounce) ramekins and dust the bottoms and sides of each with 1 teaspoon of bread crumbs and set inside a roasting pan large enough to hold the cups without touching.

In a small saucepan, gently heat the cream and thyme. Remove from the heat and let cool slightly. In a large bowl, beat the eggs and egg yolks. Add the roasted garlic, salt, and pepper and whisk together. Add the warm cream and whisk until smooth. Add the Asiago and whisk to combine. Pour into the prepared custard cups and fill the roasting pan with warm water to come half way up the sides of the ramekins. Bake until set and a knife inserted into the center comes out clean, 35 to 40 minutes.

When the custards are nearly ready, in a bowl toss the shrimp with the Cajun Spice to coat. Heat a large, heavy, ungreased skillet over high heat. When very hot, add the shrimp and sear until cooked through, 2 to 3 minutes per side.

Remove the cups from the water and wipe dry. Run a thin, sharp knife around the edges to loosen the custards. Invert onto plates and shake gently to release. Spoon a small amount of the Chipotle Beaurre Blanc on top, and surround with shrimp garnish with green onions and serve.

Roasted Garlic:
Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.

Chipotle Beaurre Blanc
In heavy saucepan, add all ingredients and cream. Reduce the liquid over low heat reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.
 
 
Description:


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