Brenda Maitland
From Chef Michael Pedranti of Café Sbisa. Read more about Chef Pedranti here.
Yield: 4–6 servings
Ingredients:
For smoky shrimp bisque sauce:
1/2 lb. large shrimp, peeled and deveined, shells reserved
1 + 1/2 tbsp. olive oil
1 cup onions, medium dice
1 cup leeks, chopped (white and light green parts)
1 + 1/2 tsp. garlic, chopped
3 tbsp. smoky tomato paste
1/8 cup all-purpose flour
1/8 cup dry sherry
1/8 cup Cognac or brandy
2 cups seafood stock
1 cup half-and-half
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
pinch cayenne pepper
For redfish and shrimp:
4–6 redfish fillets (7–9 oz.)
4–6 tsp. blackening spice
2 tbsp. unsalted butter
2 ears of corn
1 + 1/2 bulbs fennel, cut into 1/2 inch wedges
2 leeks (white parts only), cut into 3/8 inch rings
1 stick of butter
Method:
For shrimp bisque sauce: Using olive oil, sweat onions, leeks, and garlic in a sauté pan. Add shrimp shells and sauté for an additional 2–3 minutes. Add tomato paste. Add flour to start a roux. Stir 2–3 minutes under medium heat. Add sherry, brandy, seafood stock, and half-and-half. Simmer for 20 minutes. Place mixture in food processor or blender and season with salt, black pepper, and cayenne pepper to taste.
For redfish and shrimp:
1. Season the redfish fillets with 1 tsp. of blackening spice per fillet, lightly coating each fillet. Pan sear them for 3 minutes, and then flip. Add shrimp and put pan in a 350°F oven for 5–6 minutes.
2. Roast fennel wedges and corn on a baking sheet until golden brown. Remove corn from the cob and set aside.
3. In a separate saucepan, poach leeks in butter for 3–5 minutes. Set aside.
4. Sauce the center of a plate with the smoky shrimp bisque sauce, then add the roasted corn kernels, fennel, and buttered leeks. Place redfish on top of the mixture. Garnish with 2 heads of Louisiana shrimp.
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