2 cups Wondra flour
1/4 cup smoked paprika
1/4 cup chili powder
12 U6 shrimp, peeled and deveined with peels reserved
Salt and pepper to taste
3 tbsp olive oil
1 tbsp butter
2 tbsp lemon juice
1 bunch basil, stems removed
Mix the flour, paprika, and chili powder. Season the shrimp with salt and freshly ground black pepper, and coat with seasoned flour. Sauté in olive oil and butter over medium heat for about
3 minutes per side, until cooked. Add lemon juice and toss with basil leaves.
1/2 cup olive oil
1 shallot, finely minced
4 cloves garlic
1 tbsp smoked paprika
1 lb cooked cannellini beans, cooking liquid reserved
Juice and zest of 2 lemons
In a heavy-bottomed pot, heat 1/4 cup olive oil over low heat. Add shallots and garlic and cook until soft. Add paprika.
In a blender, puree white beans with garlic-shallot mixture. Add lemon juice and zest and season with salt and freshly ground black pepper. If necessary, use some of the reserved cooking liquid and 1/4 cup of olive oil to get a smooth puree.
2 cups water
1/2 cup sugar
Remove the peel from three lemons and scrape off any remaining pith. Juice the lemons. Cook the peels in the lemon juice along with water and sugar.
Cook at a low simmer for about 20 minutes. Allow to cool and cut peels into thin strips.
1 head cauliflower, blanched and cut into small florets
2 beefsteak tomatoes, peeled, seeded, and diced
1 shallot, minced
1 cup olive oil
3 tbsp sherry vinegar
Salt and pepper
1 tbsp candied lemon
Mix all ingredients.
For plating, spread bean smear on bottom of plate. Place shrimp in middle and drizzle a little pan sauce on plate. Garnish with candied lemon zest and vegetable vinaigrette on plate.
FROM: Executive Decisions: As seen on TV!
Created by Chef Burke during Top Chef Masters episodes, these recipes were reinterpreted by each of his executive chefs for Chef Burke’s restaurants and served exclusively for one week after the episode on which each was featured aired.