Spicy Shrimp with White Bean Puree on Toma Frico

We partnered with our friend, Chef Jennifer Luttrell of Point Reyes Farmstead to create a delicious appetizer using the iconic Point Reyes blue! The secret to all the cheeses made on the farm lies in the unique combination of 3 key ingredients: Grade A milk from a closed herd of Holstein cows that graze on the pastures overlooking Tomales Bay, the coastal fog and the salty Pacific breezes. Get inspired with their perfectly paired Spicy Shrimp with White Bean Puree on Toma Frico.

Spicy Shrimp with White Bean Puree on Toma Frico

Recipe created by Chef Jennifer Luttrell of Point Reyes Farmstead


Ingredients

Makes 4-­‐6 appetizer portions

1 tablespoon unsalted butter
1/2 small onion, finely diced
1 small carrot, peeled & finely diced
1 stalk celery, finely diced
1 garlic clove, minced
1 thyme sprig
One 15-­‐ounce can cannellini beans, drained and rinsed
1/2 cup low-­‐sodium chicken broth
Salt and freshly ground pepper
1/2 cup grated Point Reyes Toma
Pinch cayenne pepper (optional)
12 medium-­‐large shrimp, peeled & deveined
1 tablespoon Spice Rub (recipe below) or your favorite store-­‐bought Cajun-­‐style spice blend
2  tablespoons  olive oil
Chopped fresh chives for garnish

Directions

Make White Bean Puree:

In a medium saucepan, melt butter. Add onion, carrot, celery, garlic and thyme sprig and cook over moderate heat, stirring occasionally, until the onion is softened, about 7 minutes. Add the beans and broth and simmer over moderately high heat until broth cooks down to about half the original quantity, about 5 minutes. Discard the thyme sprig. Puree the bean mixture in a blender until smooth. Season with salt and pepper. Cover and set aside while you make the frico and shrimp.

Make Toma Frico:

Combine Toma & cayenne in a small bowl. Heat a large, heavy nonstick skillet over medium-­‐high heat until hot. Sprinkle one tablespoon of cheese mixture into skillet, making a thin circle, about 3 inches in diameter.  Repeat with more cheese, leaving an inch between rounds. Cook fricos until cheese becomes golden brown and begins to crisp, about 60 seconds. Turn off heat and leave fricos in pan an additional 30 – 60 seconds to completely set.

Carefully removing fricos with a heatproof spatula and place on a wire rack to cool. (If the frico is still soft at this point, return it to the pan and cook it a few seconds longer.)

Cook Shrimp:

Pat shrimp dry with paper towels. Place shrimp in medium-­‐size bowl and toss with Spice Rub. In a large non-­‐stick skillet, heat olive oil over medium-­‐high heat. Add shrimp and cook, undisturbed, for about 1 ½ minutes. Turn shrimp over and cook another minute, until shrimp is pink and cooked through. Remove from heat.

Assemble:

Place fricos on serving plates/platter. Top with about one tablespoon white bean puree. Top with one cooked shrimp.  Garnish with chopped fresh chives.  Serve warm.

For Spice Rub:

2 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon onion powder
1-­‐2 teaspoons cayenne pepper (depending on how spicy you want it)
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Make Spice Rub:

Combine all ingredients in a small bowl.  Set aside.

* Make ahead:

When completely cool, fricos can be served or carefully stored in an airtight container for up to 3 days. Click here for printable PDF.

 

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