Page 7 - Duval's Fresh. Local. Seafood. April 2019

C hef Nils Tarantik grew up absorbing diverse cultural backgrounds—born
in Enfield, England to a Swedish mother
and German father that encouraged him to taste and enjoy the culinary dishes of the world. Growing
up watching both his Mormor (grandmother) and mother in awe as they created European classics, he was exposed to novelty cooking styles and embraced various worldly flavors/cuisine. Their motto: “Try it once, and then you can say you don’t like it.”
After attending Johnson & Wales University and then working for several years, Chef Nils joined the team at Duval’s Fresh. Local. Seafood. at the end of 2012. The man’s been staying busy and heating up multiple kitchens around town ever since—having developed and expanded the menu at Duval’s, while maintaining the focus of sourcing local produce and fish from our region. And most recently, he jumped on the opportunity to expand with his partners of American Dreams Restaurant Group, by hungrily adding PBn’T and then Element to their diverse portfolio.
Being able to switch hats from a casual hangout for pizza, burgers and tacos, to the upscale dining of a modern Mediterranean grill only emphasizes how multifaceted this versatile flame thrower is.
Method of Preparation:
Shrimp Étouffée
brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by mak- ing sure you use Gulf shrimp for your étouffée),
a flour-and-oil roux, the “Holy Trinity” of onion, celery and green pepper, traditional Cajun season- ing and “heat” to taste.
SHRIMP ETOUFFÉE, Yield: 4
Ingredients:
16/20 Shrimp
Red Bell Peppers
Green Bell Peppers
Vidalia Onion
Garlic
Chicken Stock
White Wine
Salt to taste
Pepper to taste
Blackening Spice
Long Grain Rice
Butter
Parsley
Flour
Olive oil
Qty
Measure
1) Oil and season the shrimp with black-
ening spice.
2) Using medium sauté pan on high heat,
bring remaining oil to temperature and
place the shrimp into pan.
3) Sear on first side for 30 seconds, then
turn over. Add the vegetables and garlic
to pan and sauté for 1 minute.
4) Dust pan with flour and cook for 1 min-
ute.
5) Deglaze with white wine and add stock
to pan.
6) Season with salt and pepper and add
butter. Simmer for 1 minute.
7) Add 1/2 of the parsley to pan and toss through. 8) Place rice in center of 4 bowls. Place shrimp around the rice with tails sticking up. 9) Drizzle sauce evenly over the top of shrimp and around the rice. Garnish with other half of parsley.
20 each 3 oz. 3 oz. 3 oz. 1 oz. 6 oz. 4 oz.
.5 oz. 24 oz. 4 oz. 2 oz. 2 oz. 2 oz.
(cooked)