Chef Dave Snyder, Halyards & Tramici Restaurant
Georgia White Shrimp Spring Roll
Georgia White Shrimp, peeled and deveined
Lemon, cut in half
½ ea Yellow Onion, rough dice
Carrot, peeled and rough slice
Celery Stalks, rough dice
Salt and Pepper, to taste
1 cup White Wine
Rice Noodles, as needed
Carrot, peeled and julienne
Scallion, thin bias cut
Red Pepper, julienne
Napa Cabbage, julienne
Cilantro Leaves, as needed
Romaine Lettuce Leaves, as needed
Soak rice noodles in hot water until soft, about 15 minutes. Strain and reserve noodles.
Combine lemon, Old Bay, onion, carrot, celery, and white wine with two quarts water, season with salt to taste,
and bring to boil. Reduce heat and simmer for 10 minutes. Keeping heat at about 180, add shrimp and poach
until a little under done. Remove shrimp and cool at room temperature for 15 minutes. Store in refrigerator.
Place rice paper in warm water until soft. Place on table and add shrimp, vegetables, and noodles and cilantro.
Roll like a burrito and serve on a leaf of romaine.
Roasted Speckled Trout with Caramelized Vidalia Onion and Crab Scampi Butter Sauce
Vidalia Onions, sliced thinly
Georgia Farms Olive Oil
Red Wine Vinegar
Garlic Clove, sliced
Thyme Spring, cleaned and chopped
10 ea Cherry Tomatoes, sliced
Jumbo Lump Crab as needed
Saute Vidalia Onions over high heat in olive oil for 10 minutes.
Reduce heat to medium and add 1 oz butter, salt, and pepper to taste.
Caramelize onions for 30 minutes or until brown. You may need to change to smaller pan.
Add vinegar and honey and reduce to dry. Reserve.
Combine wine, garlic, and thyme and bring to boil.
Reduce to almost dry and whisk in butter to make sauce.
Combine caramelized onions, crab meat, and butter sauce. Season with chives, parsley, lemon juice, salt, and
Garnish with tomatoes.