Chef Justin Keith, Executive chef at Food 101, has been passionate about food since he was a young boy, developing his cooking skills throughout childhood on the family farm, picking and putting up corn and blueberries for the year ahead, as well as gathering pecans in the Fall.
Chef Keith brings more than a decade of professional experience into the kitchen. He is a graduate of the Scottsdale Culinary Institute, an affiliate of Le Cordon Bleu, in Scottsdale, Arizona, and has worked in some of the Southwest’s most acclaimed restaurants.
Guests at Food 101 can find the following dish on chef Keith’s new Spring menu!
ROCK SHRIMP & VIDALIA ONION AU GRATIN
Yields: 6-8 1st course servings or 1 casserole dish for hors d’oeuvres
• 3 Tbs Butter
• 2 Tbs Flour
• 2 Medium Vidalia Onions (or sweet variety)
• 1.5 Lbs Rock Shrimp (any small shrimp will do)
• ¼ Cup White Wine
• 1 Tbs Old Bay Seasoning
• 1/2 Cup Grated Parmesan Cheese
• 1 Cup Grated Fontina Cheese
• ½ Cup Grated Gruyere Cheese
• Sour Cream
• Mayo (preferably Dukes)
• 2 Tbs Worchestershire Sauce
• 1 Tbs Hot Sauce
• Salt & Pepper
• Small dice 1 onion very finely. Julienne the next onion very thinly
• Melt butter in large sautée pan and add onion. Sautee until lightly caramelized (5-7 minutes).
• Add shrimp and cook for 1 minute. Add white wine to deglaze the pan and cook another 2 minutes.
• Sprinkle onion shrimp mixture with flour and stir well to incorporate and absorb the liquid. Set aside to cool.
• In a medium size mixing bowl, combine remaining ingredients. Fold shrimp & onion mixture into cheese mixture. Season with kosher salt and lots of fresh cracked pepper.
• Lightly butter 6-8 individual shallow ramekins or 1 large casserole dish and then add mixture.
• Bake in a pre-heated 400 degree oven for 20 minutes or until the gratin is bubbling hot and golden brown on top. Serve with crackers or crusty bread.
4969 Roswell Road 404-497-9700