Seared Louisiana Shrimp with Black Pepper Flapjacks, Toasted Pecans, Strawberries, and Honey Syrup
Recipe Courtesy of Chef Cory Bahr, Cotton, Monroe, LA
Makes 12 Servings
Louisiana Shrimp with Black Pepper Flapjacks
Combine all ingredients except butter in a non-reactive (stainless steel) sauce pan over medium-high heat and cook until reduced by half. Add cold butter to reduction slowly and whisk to incorporate.
Set aside in a warm place.
Sift dry ingredients together, add remaining ingredients and fold together.
Add tablespoons of batter a bit larger than a silver dollar to a nonstick skillet set over medium and cook until golden and light to the touch, turning once. Place on paper towels and keep warm.
Toss pecans in butter and season with salt and pepper. Sear on a hot grill for 2 minutes per side until shrimp are just opaque.
For each serving, arrange a flapjack in the center of a plate. Divide strawberries, arugula, mint, and shrimp among flapjacks. Drizzle with syrup. Sprinkle with pecans.