Sautéed Head on Shrimp, Mango Chutney, Crispy Polenta, Cilantro, Shrimp Broth

Recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York, USA.
Image by Diana DeLucia.

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Ingredients

Mango Chutney
(Yields: 2 quarts)
•    3 tsp. Olive Oil
•    4 Mangos (peeled and cut into medium chunks)
•    1 tsp. Red Pepper Flakes
•    2 ½  cups Spanish Onions (small diced)
•    ¼ cup  Fresh Ginger (minced)
•    1 cup  Red Bell Peppers (small diced)
•    8 oz. Orange Juice
•    4 oz. Cider Vinegar
•    ½ cup Dark Brown Sugar
•    1 ½ tsp. Curry Powder
•    8 oz. Raisins
•    8 oz. Dried Cranberries 

Crispy Polenta
(Yields: ½ sheet )
•    5 cups of Water
•    2 tsp. Salt
•    13/4 cups Yellow Cornmeal
•    1 sprig Thyme
•    ½ sprig Rosemary
•    Parmesan Cheese

Shrimp Broth
(Yields: 1 pint)
•    2 Medium Carrots (medium diced)
•    1 Large Spanish Onion (medium dice)
•    4 Stalks Celery Medium Dice
•    3 pounds shell on shrimp
•    ½ cup Brandy
•    2 tablespoons of Tomato Paste
•    1 quart Fish Stock
•    Salt and Pepper
•    ¼ cup of olive oil

Sautéed Shrimp
•   4 U8 sized Prawns
•    1 Tbs. Butter

Preparation

Mango Chutney
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In a mixing bowl add the orange juice, vinegar, curry powder,and sugar. Whisk until smooth.

In a medium Sauturn pot on a medium heat add the oil, pepper flakes, and the onions until soft.  

Next add the ginger and red peppers until the peppers are soft. 

Now add the mangos and cook until they are soft.

Add the wet ingredients to the pot and reduce to a simmer for 30 minutes.

To finish add the raisins and the craisins. 

Scrape on to a lined half sheet tray, spread out and chill


Crispy Polenta

Bring 5 cups of water to a boil in a heavy large saucepan and add the salt.

Gradually whisk in the cornmeal.

Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes.

Turn off the heat and season to taste. At this time pull out the thyme and rosemary. Scrape on to a lined half sheet tray with parchment paper and chill. 

After they are fully cold cut in to long triangles, cover the polenta with Parmesan cheese and broil them until golden brown


Shrimp Broth

In a medium sauce pot heat the oil until it just starts to smoke.

Add the shrimp; stir and mix them around every 30 seconds until the shrimp have a nice caramelized brown color.

Add one Tbs. of oil, the carrots, onion, and celery to the same pot. Mix until they are nicely brown and caramelized.

Lower to a medium heat, and add the tomato paste and mix thoroughly.

Return the shrimp back in to the pot and stir until the shrimp are coated.

Turn the heat off and add the brandy. After the initial shock return the heat on high and reduce the brandy by half.

Add the cilantro and cover with fish stock and reduce for 30 min. on simmer.

Strain through a fine strainer and cool. 

In a very hot sauté pan place the shrimp in one by one away from you.

Let cook for 1 ½  minutes and then turn over and Let cook for another 1 ½ minute.

Turn off the heat and deglaze with a ¼ cup of brandy.

Turn the heat back on high and reduce the brandy with a the butter and baste the shrimp for another 30 seconds and take out of the pan 

Assembly

In a large shallow bowl place three spoonfuls of chutney in a triangular format.

After you melt the cheese on the polenta place one triangle on each spoonful of chutney all facing in the same direction.

In the middle space lean one prawn on each section with the shell face up.

Place the last prawn in the center of the plate with the head up.

Carefully spoon the broth over the prawns until the bottom of the plate is covered evenly.
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 Enjoy!

The Sebonack Clubhouse. Image by Larry Lambrecht, courtesy Sebonack Golf Club.