This "Filet-o-shrimp" mini-burger was one of the highlights of the fabulous food served at last Tuesday's gala opening of the flashy new cooking lab and demo theatre at Humber College. Here's the step-by-step:
Fry lightly breaded chopped shrimp patty in lots of butter.
Grill bun.
Garnish with tomatillo and marinated onion.
Add condiments: shrimp & ginger ketchup, mango, wasabi cream.
Decorate with mesclun bundle supported by deep-fried spaghetti.
The man behind the Filet-o-shrimp: chef Tony Bevan, CCC.
Yum! :-)
©copyright 2005 Christopher Klugman, All Rights Reserved
Looks very tasty indeed! Can we have the recipe?
Posted by: Pesce | January 22, 2005 at 12:29 PM