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Artichoke Pancakes with Buttered Shrimp
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| Source: Chef Tony Baker, Montrio Bristro, Monterey CA |
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Ingredients
¼ cup luke warm water
1 teaspoon dry active yeast
1 cup buckwheat flour
½ cup flour
¼ teaspoon kosher salt
2 eggs, whites only
1 cup milk
2 ounces unsalted butter, melted
¼ cup buttermilk
1 cup cooked and diced Ocean Mist Artichoke Hearts (See "How to Prepare & Cook").
1½ pound peeled shrimp (16-20 ct)
1 tablespoon chopped garlic
4 ounces unsalted butter (for shrimp)
1 lemon |
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Directions
In a large bowl, sprinkle the yeast over the luke warm water and let soften (about 5 minutes). Whisk the milk and melted butter into the yeast mixture.
In another bowl, sift together the buckwheat flour, all-purpose flour and salt. Combine the dry ingredients with the wet ingredients. Mix well.
Cover the bowl with plastic and leave the mix to rise in a warm place. Let the batter double in size (about 2-3 hours).
Whip the egg whites until stiff peaks form. Add the cooked, diced Artichokes (See "How to Prepare & Cook") and the 1/4 cup of buttermilk to the risen batter and gently fold in the egg whites. (Do not over mix)
Heat a large skillet over medium-high heat and wipe the pan with butter. Spoon the batter into the pan to form 2-3 inch pancakes. Cook until light brown, flip; do the same for the other side.
Shrimp: Heat a large non-stick saute pan and add the butter. When the butter is hot, but before it browns, add the garlic followed by the shrimp. Cook for approximately 5 minutes until cooked through. Season to taste with lemon, salt and pepper.
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