The Executive Club

Chef Klaus Bertram
25 W. Cedar St., Pensacola, FL (850) 433-6211

BBQ Prawns, Coquille St. Jacques, Strawberries Romanoff

BBQ Prawns

• 32 (21-25 count) peeled and deveined shrimp
• 8 oz. demi-glaze
• 1 bottle beer
• 1 Tbsp. whole rosemary
• 8 oz. butter
• 1 Tbsp. finely chopped onions
• Cajun spices

Melt 1/2 butter and saute onions until glassy. Add cajun spices and sweat for one minute. Add rosemary and sweat for another minute. Then add the beer and reduce by 2/3. Add demi-glaze and simmer for 2-3 minutes. Then add shrimp. Bring to a boil, add remaining butter and pull off heat. Shrimp will be ready in 2 minutes. Serve over rice or with french bread.
Serves four.
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Coquille St. Jacques

• 12 oz. fresh sea scallops
• 2 oz. white mushrooms
• 10 oz. fish veloute
• 2 oz. heavy cream
• 2 oz. white wine
• 2 cups mashed potatoes
• 2 oz. grated parmesan cheese
• 2 oz. butter
• Salt, pepper, paprika

Season scallops with pepper and saute over high heat in almost dry pan. Remove from pan and keep warm. Saute mushrooms for 2 minutes, add fish veloute, heavy cream, and white wine and bring to a boil. Add scallops. Have serving dish prepared with a border of mashed potatoes. Fill scallops into dish. Sprinkle with parmesan cheese and paprika and place either into oven or broil. Lightly brown and serve.
Serves four.
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Strawberries Romanoff

• 1 pt. strawberries
• 2 oz. brown sugar
• 2 oz. Grand Marnier
• 2 scoops vanilla ice cream
• 1 scoop orange sorbet or 2 oz. orange juice concentrate
• 4 oz. whipped cream

Mash strawberries lightly with sugar and Grand Marnier. Let stand for 2 minutes. Use slotted spoon to transfer berries into glasses. Add ice cream and sorbet to bowl. Using forks, mash and mix well. Then add whipped cream and spoon over berries. Garnish with fanned strawberries.
Serves four.
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