GOOD MORNING FOODSIGHT - THANKS CHEF BOB PASSARELLI

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 Today's Recipe comes from Chef Bob Passarelli in Raliegh, North Carolina. I have had a chance to taste Chef Bob's Corn Cakes and you will be amazed at how light and delicious these are. Try them with the Shrimp Sauce or come up with your own version. Let us know how you used them.

Carolina Corn Cakes and Shrimp

Yield 8 cups

4 cups          Hilltop Hearth Buttermilk Biscuit Mix

4 cups          Hilltop Hearth Corn Muffin Mix

Enough water to make a stiff batter

Mix till smooth, scoop onto oiled griddle set at medium-low.  Brown well on both sides and reserve in a warm place.

Shrimp & Sauce

20 Servings

1 lb              Glenview Farms Butter

1 lb              Julienned country ham

1/2 gal Cross Valley Farms Diced Onions

1 qt              Cross Valley Farms Diced Red Peppers

½ cup           Cross Valley Farms Minced Garlic

2 lbs             Diced Roma tomatoes         

1                  Bottle white wine

5 lbs            Harbor Banks Shrimp, peeled and deveined

1 cup           Cross Valley Farms Parsley, chopped

4 qts            Glenview Farms Heavy Cream

As needed Monarch Cajun Spice

To taste Monarch Hot Sauce

To taste Monarch salt and pepper

Method:

Sauté the country ham in 8 ounces of butter then add onions and red pepper.  Add garlic and diced tomatoes, deglaze with wine and add heavy cream.  While sauce reduces, sauté shrimp in remaining butter with some of the Cajun spice. Add shrimp to sauce and finish with chopped parsley.

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