Firelake Grill Rock Shrimp & Cocktail

5:08 PM, Feb 12, 2013   |    comments
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MINNEAPOLIS - It may seem like we're into an endless winter, but one Minneapolis eatery is already offering a taste of spring.

Chef Jim Kyndberg along with mixologist Josh McCabe from Firelake Grill House and Cocktail Bar joined us on KARE News@4 with some great options for both a cocktail and entree.

Lake Superior
3 oz. pineapple infused cranberry Stoli
½ oz. blue curaco
Splash pineapple juice

Put all ingredients in a shaker glass and shake until frozen. Strain into chilled martini glass and garnish with a cherry.

Rock Shrimp Strigaloni

Ingredients:
5 oz strigaloni pasta (cooked al dente)
1 oz extra virgin olive oil
4 oz rock shrimp
2 oz diced tomatoes, peeled and seeded
1 oz fresh spinach leaves
3 cloves black garlic, rough chopped
1 oz white wine
1 oz chicken stock
1 tsp fresh lemon juice
1 oz herb butter
Salt and pepper to taste
Minced chive, chopped Italian parsley and fried capers for garnish

Procedure:
Place sauté pan over medium high heat and add olive oil.
Place rock shrimp in pan and toss in oil.
Allow shrimp to cook half way and add spinach, tomatoes and black garlic.
Deglaze pan with white wine, lemon juice and stock.
Once liquid is reduced by half add butter and season to taste with salt and pepper.
Toss to coat noodles in sauce evenly before placing in bowl for service.
Garnish with minced chive, chopped Italian parsley and fried capers.

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