In the Land of Cocktails

Louisiana Shrimp and Crab Noodle Bowl

4 ounces Absinthe Boiled Pasta (recipe fol­lows)
1 Cre­ole tomato, cut into quar­ters
1 Car­rot, peeled and cut into discs
1 yel­low squash, cut into half moons
a few leaves of chicory
2 Worces­ter­shire Mar­i­nated Shrimp (recipe fol­lows)
1 Crab Spring Roll, cut in half (recipe fol­lows)
4 oz Tabasco-Soy Vinai­grette (recipe fol­lows)
4 leaves of basil

Method:
Toss noo­dles in ½ the vinai­grette.  Place noo­dles in bowl and arrange other ingre­di­ents, except basil, atop the noo­dles.  Tear basil by hand and sprin­kle over noo­dles.  Place reserved half of the vinai­grette on side as a sauce for spring roll.

Absinthe Boiled Ver­mi­celli Noo­dles
1 lb ver­mi­celli noo­dles
1 cup Absinthe
2 tsp Salt
2 gal­lons boil­ing water

Method:
Bring ½ gal­lon water to a boil.  Add salt to water and stir in pasta gen­tly so as not to break the pasta.  Boil pasta for 4–5 min­utes.  Remove from heat add absinthe and allow to steep for 2 min­utes.  Strain off water and allow pasta to cool.

Worcestershire-Soy Shrimp
12 u-10 shrimp (peeled head & tail on)
½ cup Worces­ter­shire
½ cup Steen’s Cane Vine­gar
¼ cup Tabasco soy sauce
2 tsp ketchup
¼ cup agave nec­tar
1 tsp Gin­ger Minced
2 cloves gar­lic minced
2 oz canola oil

Method:
Com­bine all ingre­di­ents and mar­i­nate shrimp for 15–20 min­utes.  Heat skil­let on medium high heat for 2 min­utes, then add oil to pan.  Place shrimp in pan and cook for 2 min­utes on each side.  Remove from pan and serve hot.

Crab Spring Roll
16 spring roll wrap­pers
8 ounces crab meat
8 ounces brie
1 ear of corn grilled and ker­nels removed
1 tsp Steen’s cane vine­gar
Salt and pep­per to taste

Dress crab meat with vine­gar and salt & pep­per.  Hold­ing wrap­per diag­o­nally place ½ oz of brie in cor­ner, lay crab meat and corn atop cheese.  Roll spring roll tightly fold­ing in cor­ners, apply a lit­tle water to seal edges.  Place in fryer at 375 degrees till golden brown.
Repeat with rest of fill­ing.  Makes 16 spring rolls.

Tabasco Soy-Agave Vinai­grette
¼ cup car­rot juice
¼ cup cane vine­gar
2 cup canola oil
¼ cup agave nec­tar
¼ cup Tabasco Sweet & Spicy Sauce
4 tsp Tabasco Soy Sauce

Method:
In a blender com­bine all ingre­di­ents except oil.  Turn blender on low speed and slowly incor­po­rate the oil into the corn mix­ture.  Strain through a fine mesh strainer.

Chef Chris Lusk
Exec­u­tive Chef, Cafe Ade­laide