Potato Wrapped Alabama Gulf Shrimp with Grilled Local Squash and Garlic-Truffle-Chive Drizzle

Courtesy of Chef Chris Sherrill of the Flora Bama Yacht Club. | Seafood: Shrimp

What you need

Ingredients: 24 Alabama Gulf Shrimp, peeled and deveined, tail on (16-20 count); 2 Russett potatoes, washed and peeled; 1 tsp Zatarain's Big & Zesty Creole Seasoning
Grilled Local Squash: 4 Medium size yellow squash, cut into planks lengthwise; 3 tbsp Olive oil; 2 tsp Zatarain's Big & Zesty Garlic & Herb Creole Seasoning
Garlic-Truffle-Chive Drizzle: 2 heads Elephant garlic, peeled into cloves; 1 tsp Olive oil; 1/4 lb Chives; 1 c. Black truffle oil; To taste Sea salt

Steps

Potato Wrapped Shrimp

1.

Set up fryer with vegetable oil and heat to 350 degrees.

2.

Toss peeled shrimp with Zatarain’s Big & Zesty Blackening Creole Seasoning. Using a vegetable spiralizier available at any specialty food gadget store, make long continuous strands of potato strings. Place these strings into brined ice water.

3.

Wrap shrimp with potato strings. Carefully place into hot grease, barely submerging the shrimp. Allow potato to crisp golden brown. Set aside to keep warm.

Grilled Local Squash

1.

Cut squash into planks lengthwise and toss in olive oil, seasoning with Big & Zesty Garlic & Herb Creole Seasoning. Grill on high heat, keep warm and set aside.

Garlic-Truffle-Chive Drizzle

1.

Toss all of the above ingredients into a food processor and blend until smooth. Set aside.

Plate up

1.

Timing everything to cook and come up together is important.

2.

On your favorite plate or platter, place one plank of hot grilled squash on the plate. Space the squash 2 inches apart and place 2 more planks. On top of each plank, place 6 potato wrapped shrimp. On the perimeter of the plate, drizzle the green oil around the rim. In various places on the oil, place some pureed garlic and chive mixture around it.