The Fish House
Chef Jim Shirley
Chef Mark Murphy
600 S. Barracks St.
Pensacola, FL
850-470-0003
Surf & Turf
- 8 oz. lamb tenderloin (4 loins)
- Kosher sal
- Fresh cracked pepper
- 1 Tbsp. cocoa powder
- 8 jumbo shrimp, peeled, tail on
- 2 Tbsp. shallots, finely diced
- 7 Tbsp. olive oil
- 2 poached pears, cored, peeled, and pureed
- 2 roasted red bell peppers
- 1 chipotle pepper
- 1 cup Arborio rice
- 2 cups water
- 1/2 cup heavy cream
- 1/4 cup pecorino cheese
- 2 Tbsp. Tuaca liquer
- 4 wide basil leaves, cut into thin ribbons
Season lamb tenderloin with salt and pepper, then dust with cocoa powder. Season shrimp with salt and pepper; set aside. Sauté shallots over medium gas flame for 5 minutes in 1 Tbsp. oil, then fold in pear puree. Reduce heat and cook for two more minutes. Set sauce aside. Puree red peppers with chipotle and set aside. Sauté rice in deep pan with 1 Tbsp. oil. Cook over high heat for two minutes until rice is golden brown. Pour in water and stir continuously until all the water is absorbed. Stir in cream until all liquids are absorbed. Add cheese and stir continuously. Heat two sauté pans with 2 Tbsp. oil each over medium high heat. Place shrimp on individual skewers. Sauté lamb in one pan and shrimp in the other. Cook about 3 minutes for the shrimp, then heat pepper sauce in the same pan. Cook lamb to desired doneness. To serve, place risotto in center of plate with pear sauce on one side, lamb cut on the bias on top of sauce, pepper sauce on other side. Remove skewers from shrimp and place on top of sauce. Serves 2
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