Southern Shrimp and Busy Man’s Bolognese with Stone Balloon Ale House

We’ve got the chef who beat Food Network’s Bobby Flay back in the DelmarvaLife kitchen!

Chef Robbie Jester with Stone Balloon Ale House is making two dishes they serve at the Newark restaurant – southern shrimp and busy man’s bolognese.

Southern Shrimp

Yields 1 portion

• 6 each extra large shrimp(peeled and deveined with the tail off)
• 1 ounce arugula
• 1 ounce cooked bacon
• 2 ears sweet corn grated
• 4 fl oz heavy cream
• 1 ounce butter
• 1 ounce horseradish
• 2 fl oz ranch dressing(we use our horseradish ranch at the restaurant)
• 1 fl oz blended oil

Turn a small saute pan and a 1 quart sauce pan on medium heat. Place the corn, cream, butter, and horseradish in the sauce pan to cook for our fresh corn polenta. Once the small saute pan is hot, add the oil to it and allow it to heat. After about 30 seconds add the shrimp to the saute. Season the shrimp with salt and pepper and allow the shrimp to cook until the pink rises about half way up the side of the shrimp. Flip the shrimp over and allow to cook for a minute then shut off the saute pan. The shrimp will continue to cook. Stir the fresh corn polenta. Once it is the consistency of loose oatmeal it is ready to served. In a small bowl dress the arugula with the ranch dressing and gently toss to make sure it is fully coated. In the serving bowl, spoon the polenta down first. Next, spoon the cooked shrimp on top of the polenta. Create a tuft on top of the shrimp and polenta with the arugula and sprinkle with the bacon crumbles.

 

Busy Man’s Bolognese

Yields 2 portions

• 2 oz italian sausage
• 2 ounces ground beef
• 1 oz onion
• .5 oz celery(minced)
• .5 oz carrot(minced)
• .5 oz garlic(minced)
• 6 fl oz tomato sauce
• 5 ounces cooked pasta(choose your favorite or what you have in your pantry is great)
• .125 oz basil
• .125 oz parmesan cheese
• 2 fl oz blended oil

In a large saute pan on medium high heat add the blended oil. Next add in the Italian sausage and ground beef. Add the vegetables and garlic and cook until soft and translucent. Add the tomato sauce and turn the heat down to medium low. When the sauce begins to simmer, then add the cooked pasta and heat for approximately 2 minutes. Once heated through, spoon the pasta into a serving bowl and garnish with basil and Parmesan.