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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Shrimp Stir Fry
Source: Lisa Fernandes, Top Chef Season 4
rate this recipe:
Shrimp Stir Fry with Edamame, Bean Sprouts, Brown Rice, Hot Sauce & Yogurt
Prep Time: two hours
Serves: 5
Directions:
Vegetables:
Stir fry all ingredients together.
Brown Rice:
Boil water with salt and extra virgin olive oil. Add rice and stir on lower heat; cover for 45 minutes or until done.
Vegetable Stock:
Combine in a pot and simmer for 40 minutes. Strain through chinois.
Hot Sauce:
Saute all ingredients in oil on low heat for 10 minutes. Deglaze with rice wine vinegar. Add half cup of vegetable stock and puree in blender. Add salt to taste.
Shrimp:
Poach shrimp in remaining vegetable stock. Mix shrimp and vegetables in a bowl and season with salt if needed.
Serve hot sauce, rice and yogurt on the side.
Ingredients:
Vegetables:
1 cup snow peas, blanched
1 cup crimini mushrooms, sliced
1 cup bean sprouts
1 cup edamame
1 cup long beans, blanched, cut into 1 inch strips
1/2 cup julienned carrots
1 cup yellow peppers, julienned
1 cup red peppers, julienned
Brown Rice:
2 cups water
Salt to taste
Drizzle of extra virgin olive oil
1 cup brown rice
Vegetable Stock:
Pineapple skins
1 carrot, chopped
1 yellow onion, chopped
1 thumb ginger, chopped
2 cloves garlic, chopped
2 shallots, chopped
2 cups soy sauce
1 cup vegetable stock
Hot Sauce:
2 scotch bonnets, seeded, chopped
2 jalapenos, seeded, chopped
2 red hot Holland chilies, seeded, chopped
1 yellow onion, sliced
1 carrot, peeled, sliced
1/2 pineapple, sliced
Oil for sauteing
1/2 cup rice vinegar
Salt to taste
Shrimp:
5 shrimp
Garnish:
Yogurt
TOP CHEF
Season 4 - Chicago
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