Shrimp Creole by Blue Water Tavern
Story and photos by Fabiano Cafure
205 Tackle Circle at Castle Marina
Chester, MD 21619
(410) 610-3540
www.bluewatertavern.com
Creole food and traditions are an intriguing part of America’s southern culture. A balance of music, mystique, and food put us, voyagers of palate and sensations, in contact with this original and diverse culture. Most of Blue Water Tavern’s foods are strongly influenced by this way of life, leading the sous chef, Brian Sanford, to choose the shrimp Creole to share with us this month.
“My grandmother taught me how to make French toast when I was very young, and from that time on I always made breakfast. I helped my mom out in the kitchen as much as I could, from baking cookies to making dinner,” recalls Sanford.
Sanford attended the Culinary Institute of America and has worked in Utah, New York, and Maryland. He is looking forward to a new challenge by traveling to Florida to learn new gastronomic techniques.
Blue Water Tavern’s culinary influence is definitely southern style, from gumbo and fried green tomatoes to shrimp and grits with a touch of Eastern Shore tradition.
Sanford started working at Blue Water Tavern by invitation of the owner and chef, Joe Garner. They met at a career fair at the Culinary Institute when Sanford was a student. At the time, Garner was the executive chef at the Severn Inn in Annapolis and invited Sanford to work with him. He then went to work for Harry Browne, also in Annapolis, before coming to Blue Water Tavern when Garner opened the restaurant. “Joe has taught me how to manage a restaurant, from the daily opening to finding the right companies to order food from, maintaining the place, and writing the menus,” says Sanford. “I enjoy the fact that when you come to work here, everyone gets along well, like a big family, including the guests who pop their heads into the kitchen just to say hello and ask what is good on the menu that day.”
The recipe for Shrimp Creole from Blue Water Tavern’s kitchen is traditional with a little twist. Enjoy!
Shrimp Creole (makes one serving)
1/2 cup warm white rice
1 scallop (salt and pepper each side; can be grilled or sautéed)
1 fresh basil leaf (for garnish)
1 teaspoon vegetable oil
1 tablespoon onion, diced
1 tablespoon green bell pepper, diced
1 tablespoon celery, diced
1 pinch cayenne pepper
1 cup stewed tomato
1 tablespoon tomato paste
1 pinch chopped garlic
1/4 cup fresh baby shrimp
1 teaspoon blackening spice
salt and pepper to taste
Heat oil in a pot. Add onion, green bell pepper, celery, and cayenne pepper and sauté until vegetables are tender.
Add stewed tomato and tomato paste, and let simmer for 10 minutes. Add garlic, shrimp, blackening spice, salt, and pepper, and simmer for another 5 minutes or until shrimp is cooked.
Presentation:
Spread the shrimp Creole on a plate. Place the rice in a small circle mold and apply pressure to firm the rice. Place the scallop on top of the rice patty and garnish with a leaf of basil.
fabiano cafure
oct 08
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