Shrimp Tacos/Sea Level

A great seafood dish is being featured at a famed South Beach festival, and a chef is showing us how to make it. It’s time to grab a Bite with Belkys.

The Chef: Jason Connelly
The Restaurant: Sea Level Restaurant & Ocean Bar at the Harbor Beach Marriott Resort and Spa in Ft. Lauderdale
The Dish: Shrimp Tacos

Ingredients:
3 oz. Pico de Gallo
6 oz. Rock Shrimp (2 oz. per taco)
2 oz. Mango Salsa
2 oz. Cilantro Aioli (recipe below)
1 oz. Chipotle Aioli (recipe below)
½ oz. Cotija Cheese
¼ oz. Crispy Onions
Seafood Spice (like Old Bay, etc.)
1 Onion, cut in quarters
1 Lemon, cut in quarters
3 Tortillas
Cilantro Aioli
2 Egg Yolks
1 bunch of Cilantro (blanched & shocked)
1 oz. Lime Juice
1 oz. Water
¾ cups Oil
Salt & Pepper to taste
Chipotle Aioli
Yields 1 ½ cup
2 Egg Yolks
2 Ancho Chilis
1 oz. Lime Juice
¾ cups Oil
Salt & Pepper to taste

Method of Preparation:

– First, make cilantro aioli with egg yolks, dijon mustard, pureed cilantro, chopped cilantro and lime juice. Put it in a blender and while it’s going, drizzle in some olive oil. You’re basically looking for a mayonnaise consistency. When it’s done, set it aside and make chipotle aioli.

– Use the blender again and put in egg yolks, ancho chilis, lime juice and Togarashi spice- which you can get at Asian markets- or use a subsitute like sriracha, cayenne or tobasco. Get the blender going and drizzle in the oil again. Set aside.

– To par boil the shrimp, add Old Bay seasoning to a pot of boiling water. Add quartered lemons and onions. Add the shrimp and boil for about 6 minutes. When it’s done set that aside.

– Spray oil in a pan or on a grill and toss on flour tortillas to warm. To finish the shrimp, add clarified butter to a pan (or grill) and then add the shrimp. Add more Old Bay seasoning and heat for a minute or so. Put the shrimp in a bowl and drizzle in the chipotle aioli and give them a toss.

To Plate:

– Chef Jason plates the tortillas with some pico de gallo, adds the shrimp and garnishes with mango salsa and the cilantro aioli. He tops that with cotija cheese and crispy fried onions.

Serving suggestion: Pinot Grigio

Serves: 4

Sea Level Restaurant & Ocean Bar
Fort Lauderdale Marriott Harbor Beach Resort & Spa
3030 Holiday Drive
Fort Lauderdale, Florida 33316
(954) 525-4000
http://bit.ly/1hfpFMu