“The room by Ange Dean and Jamie Burnside makes me think of fire-roasted food, outdoor, rustic, serving shrimp over a bonfire. We made a rustic cocktail sauce. Our terrines were made with roasted red peppers to give a fire-roasted feel. It’s an elegant room like our restaurant. It’s a good match. You can see it in different ways. It’s like tasting wine with different notes.”
Recipe courtesy of Chef Sandy Cooley of Morris East
For the fire-roasted cocktail sauce:
splash of olive oil
1 small onion
1 sprig each fresh rosemary, thyme, oregano
1 cup (250 ml) red wine vinegar
1/2 cup (125 ml) molasses
1 25-oz (672-ml) can diced tomatoes
2 lemons, juice and zest
4 Tbsp (60 ml) Worcestershire sauce
1/4 cup (60 ml) fresh horseradish, finely grated
For the shrimp:
4 long sprigs rosemary
4 oz (113 g) thinly sliced prosciutto
12 shrimp, peeled and de-veined
1 clove garlic
2 Tbsp (30 ml) butter
In oven-proof pot, sauté onion and herbs in oil until translucent.
Add vinegar, molasses and tomatoes, cook uncovered for 45 minutes at 400°F (200°C), or barbecue on medium heat. Set aside.
Once cool, add lemon juice, zest, Worcestershire and horseradish. Blend in blender. Yield: 2 cups
For shrimp, de-stem rosemary and cut each stem into 4.
Cut prosciutto into 1-by 3-in (2.5-by 7.5- cm) pieces.
Place 4 or 5 rosemary leaves on each piece of prosciutto, lay shrimp across prosciutto and roll prosciutto around it. Push rosemary stem through the shrimp tail, coming out next to the top.
Chop garlic and add to hot pan with butter.
Sauté shrimp, turning once, until prosciutto is crispy and shrimp are cooked.