Printer-friendly versionIn this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Bill Stockton from Bistro 245 prepares plantain shrimp & grouper antigua.
Click here for Chef Bill Stockton's Profile
Golden Plantain Shrimp
3ea skewered plantain breaded shrimp
1ea grilled pineapple ring
3oz sesame slaw mix
1 tsp fresh cilantro chiffonade
2 tbl lime soy vinaigrette
1 tsp slivered scallion
As needed black & white sesame seeds
2oz pineapple chili sauce
Deep fry shrimp until golden brown, place slaw mixture in pineapple ring at 12 o'clock, place shrimp skewers evenly spaced upright in slaw, place ramekin of sauce at 6 o'clock.
Garnish with sesame seeds and scallions.
Grouper Antigua
2ea 3oz local grouper filets
3ea U-15 key wesy pink shrimp
3 tbl chipolte mango BBQ sauce
S&P as needed
3/4 cup gingered sweet potato & roasted corn hash
1qt baby arugula
1 tbl mango vinaigrette
1 cup fried onions
1tsp fresh cilantro
As needed paprika oil
Grill grouper, shrimp,season with S&P, baste with chipolte mango BBQ sauce, brush paprika oil across plate, heat gingered sweet potato & corn mixture, press into 3" ring mold on plate, toss arugula with dressing and put on top of sweet potato mixture, lift ring mold & arrange grouper medallions on top.
