Recipe: Louisiana Lotus Bean and Louisiana Shrimp Ceviche - FOX 8 WVUE New Orleans News, Weather, Sports, Social

Recipe: Louisiana Lotus Bean and Louisiana Shrimp Ceviche

The Irish House Restaurant (Chef de Cuisine, Wyatt Kennair)

Dish: Louisiana Lotus Bean and Louisiana Shrimp Ceviche

Recipe:

  • Limes - 10 limes, juice of all 10 and zest of 2
  • Oranges - 2 oranges, juices and zest of both
  • Lotus Beans – 16 oz., blanched, peeled and cut in half
  • 21/25 Louisiana Shrimp - peeled and de-veined, each cut in four pieces
  • Shallots - 2 diced
  • Garlic - 5 cloves minced
  • Parsley - half a bunch, finely chopped
  • Sugar - 1/4 cup
  • Salt and Pepper to taste

Method:

In a mixing bowl, put garlic, shallots, lotus beans, and shrimp pieces. Zest 2 limes and 2 oranges into the bowl, and then juice the oranges and limes into the mixing bowl. Add your parsley, sugar, salt, and pepper. After everything is mixed well, place a piece of plastic wrap over the mixture and place in a cooler for 6 hours.

After the time has passed, check to make sure the shrimp are cooked (the citrus juices will effectively "cook" the shrimp with the citric acid) - pick up one shrimp and check for firmness – properly cooked shrimp should feel like soft poached lobster meat. Once confirming that the shrimp are properly cooked, you are ready to eat. Enjoy!

Cocktail: The Golden Apple

Recipe:

  • 1.5oz Paddy Devil Apple Irish Whiskey
  • 1oz fresh pineapple juice
  • 0.75oz fresh lemon juice
  • 0.75oz Housemade Magners Liqueur (Magners Irish Cider simmered down with brandy and sugar added)

Instructions:

Take all the above ingredients, shake and strain into glass over ice. Add garnish of cinnamon stick and slice of apple.

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