Skopelos on the Bay Restaurant

Chef Gus Silivos
670 Scenic Hwy., Pensacola, FL
850-432-6565

Herb Bread Crumbs, Tapenade (Olive Spread)
Herb Crusted Chicken with Shitake Mushroom Cream, Shrimp Bayou

Herb Bread Crumbs

• 1 lb. day old bread
• 1 Tbsp. thyme, stems removed
• 1 Tbsp. parsley, stems removed
• 1 Tbsp. basil, stems removed
• 1 Tbsp. chives

Tear bread into small pieces and process fine. Add herbs and process fine. Store in air tight container until ready to use.

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• 1 clove garlic, chopped
• 1 anchovy filet, minced
• 1 tsp. capers, chopped
• 1/2 cup pitted black olives (kalamata), chopped
• 1 Tbsp. parsley, chopped
• 1/4 cup extra-virgin olive oil
• 1/4 juice of lemon

Combine all ingredients and mix well. Serve with crackers or sliced French bread.

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• 4 cups processed bread crumbs
• 1 tsp. fresh tarragon
• 1 Tbsp. fresh parsley
• 1 Tbsp. fresh thyme

Remove stems from herbs and process leaves with bread crumbs to fine consistency.

• 6 oz. chicken breast
• 1/2 cup flour
• Egg wash (1/2 cup milk, 1 egg mixed together)
• 1/2 cup herb bread crumbs
• 2 oz. vegetable oil
• Salt and pepper to taste
• Sprig of one or each of the herbs

Season chicken with salt and pepper. Dredge in flour. Place in egg wash and coat with bread crumbs. Heat sauté pan. Add oil and cook chicken on medium high heat for 5-6 minutes on each side. Remove and keep warm.

Shitake Mushroom Cream:

• 6 shitake mushrooms, stemmed and sliced (discard stems)
• 1 tsp. chopped shallots or green onion
• 2-3 oz. heavy cream
• Salt and pepper to taste
• 1 oz. butter or oil

In a saucepan, over medium high heat, add butter or oil. Add mushrooms and cook half way. Add shallots and stir into mushrooms. Add cream and reduce by half. Season with salt and pepper. Place sauce on plate and top with chicken breast. Garnish with fresh herbs.

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• 8-10 medium shrimp, peeled and deveined
• 1/4 tsp. garlic, minced
• 1 tsp. rosemary, stems removed
• 6 oz. shrimp stock or white wine
• 1/4 green pepper, cut into strips
• 1 tsp. paprika
• Salt and pepper to taste
• 2 Tbsp. vegetable oil or clarified butter
• 1 oz. whole butter
• 2-3 oz. rice, cooked and seasoned
• 1 tsp. parsley, chopped

Heat pan, add oil and sauté shrimp for 2-3 minutes. Remove shrimp, add peppers and cook 1-2 minutes. Add garlic, paprika, rosemary and shrimp stock or wine. Reduce until sauce like consistency. Add butter and season to taste. Add shrimp and heat through. Plate rice in the middle of plate and arrange shrimp around the rice. Sprinkle with parsley and serve.

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