Cornflake Crusted Shrimp

Category: Main Courses
Serving Size: 6

Cornflake Crusted Shrimp

  • 12 jumbo shrimp, body peeled and deveined
  • 6 tablespoons of Dijon and tarragon marinade
  • 3 ounces of cornflakes, crushed
  • 6 goat cheese flans
  • 6 ounces of tomato and basil chutney

Coat shrimp with Dijon marinade, then roll on cornflake crumbs. Bake in oven. Bring flan temperature up to warm. Unmold flan and place on plate. Smear a streak of chutney starting at the base of the flan and moving to the other side of the plate. Lie both shrimp with the heads resting on the flan.


Chive & Goat Cheese Flan

  • 1 cup of heavy cream
  • 2 eggs
  • 1 egg yolk
  • 4 ounces of goat cheese
  • 1 1/2 tablespoons of chives
  • 1/4 tablespoon salt
  • 1/4 tablespoon pepper

Except for the chives, puree all the ingredients together. Then add chives. Use oil spray to oil butter ramekins. Pour 2 ounces of batter into each ramekin. Set ramekins in a pan and bake in a 350 degrees oven for 20 minutes. Let cool then refrigerate.

Yield: 16 ounces


Creole Tomato & Basil Chutney

  • 1 1/2 pounds of Creole tomato, peeled and diced
  • 1/2 of a medium yellow onion
  • 3/4 ounces of basil, chopped
  • 1 teaspoon of coriander, ground
  • 1.5 ounces of sugar
  • 1/2 teaspoon of salt
  • 1 cup of sherry vinegar
  • 1 ounce of roasted garlic

Add all ingredients to a saucepan and bring to a boil. Lower heat and cook to reduce. Chill.

Yield: 2 cups


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Special Equipment:

Special equipment (filler)
• A heavy 12-inch skillet or heavy 12-inch saucepan
• A pair of tongs
• A platter
• A mesh strainer