Cajun French: griller (gree-ā) – toast (bread)
We were watching “A Chef’s Life” where the chef was making a mull using muscadines and John’s creative juices started flowing. Shrimp was already on the menu for dinner along with steamed veggies and Kumquats were in our frig just waiting to be used; dinner was getting better and better. Bellegarde Bakery fig and pecan bread had just been purchased from our farmers market and crostini, little toasts, was in the making. Superb dish for an entree or appetizer.
Mais C’est Bon!
Enjoy!!
Ingredients:
Olive oil
1 ½ cups Kumquats (about 18)
¼ cup red onion, chopped
¾ cup Chardonnay
3 Tbl raw sugar
1/8 tsp cinnamon
1/8 tsp pepper flakes
6 small fresh carrots
1 small bunch fresh broccoli
12 med/lg shrimp, peeled and deveined. Tails may be left on.
Cayenne pepper
Paprika
Salt
Goat cheese
Fig and pecan bread, sliced
Steam broccoli and carrots
Pepper Kumquat Compote
Cut each kumquat in 4 slices
Heat 1 tsp olive oil to medium in small cast iron skillet
Add chopped onions and sauté until translucent
Add kumquats, wine, sugar, cinnamon and pepper flakes
Simmer until kumquats are tender and liquid is thickened
Crostini
Brush bread with olive and sprinkle with salt
Heat cast iron griddle to medium
Place bread on griddle and toast each side
Shrimp
Heat 1 Tbl olive oil to medium in cast iron skillet
Place shrimp in skillet
Season with cayenne, paprika and salt
Cook until pink then turn to other side
Season with paprika and cook until done
Build
Spread crostini with goat cheese
Place about 1 Tbl compote on cheese
Place cooked shrimp on top of compote
Serve with steamed broccoli and carrots
