Shrimp happens all over the Alabama Gulf Coast. In last week’s blog, we described an award-winning shrimp dish prepared by Spectrum Resorts’ very own Executive Chef, Brody Olive. Now, we are in the kitchen with Chef Olive and he is teaching us the Brody way to create succulent Shrimp Linguine.

“Seafood is my bag. I love it,” says Chef Olive who is a professionally trained Chef that loves to cook and create dishes that spotlight fresh coastal seafood and farm-to-table vegetables and fruit. Living on the Alabama Gulf Coast allows him the opportunity to experiment and experience the best of both worlds.

Born in Birmingham, Alabama, and raised just south of Atlanta, Georgia, Chef Olive attended Johnson and Wales University, where he learned the culinary fundamentals. He began his career at Ocean Restaurant in Birmingham as the Sous Chef, learning under the owner and well known Chef George Reis.

Ocean achieved many honors during Brody’s tenure including the AAA Four Diamond Award, Five Stars by Birmingham News to name a few. He won the Southern Breeze Gulf Coast Cook Off in 2008 and Zatarain’s Annual National Shrimp Festival Restaurant Challenge in 2009 and 2013. Brody also won the Wine Spectator Award in 2009, 2010 and 2011.

Chef Olive’s focus has always been on seafood. It’s not every day you dine out and experience such a succulent entrée like Shrimp Linguine. But now, you can have the help from Chef Olive with step-by-step instructions on how to make it the Brody way at home or on vacation!

Follow the link below to watch Chef Olive creating his famous Shrimp Linguine or follow the recipe below to create this dish in your own kitchen. Please comment and let us know a recipe you would like Chef Olive to feature from the Coast Restaurant  menu.

What you’ll need:

Basil Pesto (See Instructions Below)

1 lb.  Linguine

1 lb  Jumbo Shrimp

1/8 Cup Grated Parmesan Cheese

2 Tbs.  Olive Oil

1 Pint. Grape Tomatoes (Roasted) or Roasted Red Bell Pepper

1 Tbs. Minced Garlic

1/8 Cup Heavy Cream

Salt and Pepper to taste

2 Tbs. White Wine

Fine Diced Green Bell Pepper to Garnish

Preparation:

Peel and devein shrimp.  Season with salt and pepper.

In sauté pan over medium heat, add shrimp, garlic, Roasted Tomatoes or Peppers (Your Preference) and sautee for 2 mins. Remove pan from the heat add white wine, heavy cream, 2 Tablespoons of basil pesto return to heat and reduce by half. Stir in 1/2 the Parmesan and serve over linguine garnish with finely diced bell peppers and remaining parmesan.

Basil Pesto:

2 Cups Packed Fresh Basil

2 Cloves Garlic

1/4 Cup Pine nuts

Salt and Pepper to Taste

2/3 Cup Olive Oil

1/2 Cup Parmesan Cheese

Combine basil, garlic pine nuts in food processor.  Pulse until coarsely chopped.

Add 1/2 cup olive oil and process until fully incorporated and smooth.

Season with salt and pepper.  Add remaining olive oil.  Blend until smooth.  Stir in Cheese.

 

Coastal cuisine is a much sought after delicacy on the Gulf Coast. There is nothing like fresh eating fresh Gulf seafood with friends and family. With all of the well known restaurants and eatery’s specializing in seafood, no one should ever go hungry. You can find fresh shrimp, crab and fish at many of the areas established restaurants.

What if you have a condo or house full and you know the long summer wait time’s at the most popular restaurants are going to keep you waiting for hours? Kids are sunburned, men are hungry and the women are thirsty. No one is happy after a long day on the beach or boat and it is already passed dinner time. What should you do?

With the help of Coast Restaurant’s Executive Chef, Brody Olive, we are going to recommend a delicious
entree you can prepare right in your kitchen.  Whether you are in a rental condo, house or your home, you can cook up an award winning dinner for your guest.

Chef Olive won the 2013 Restaurant Challenge at the Annual National Shrimp Festival by preparing Pan Seared Alabama Gulf Shrimp, Zatarain’s Jambalaya Arancini, Broccolini and Tasso Creole Corn Cream. When preparing this recipe, the most important ingredient is the fresh Alabama Gulf shrimp.

There are several places to purchase fresh seafood in Gulf Shores and Orange Beach. Blalock Seafood and Specialty Market and is a favorite for fresh seafood, fine wines and gourmet additions including pastas, seasoning and sauces.  The main ingredient you need is one pound of 21-25 peeled and deveined shrimp with the heads on.  Now that you have the shrimp, here is Chef Olive’s recipe for a serving of four.

Pan Seared Alabama Gulf Shrimp

1 pound of 21-25 Alabama Gulf shrimp

2 Tablespoons olive oil

Salt and pepper to taste

1 each lemon quartered

3 Tablespoons unsalted butter

2 Oz. white wine

Heat a sauté pan over medium high heat. Add olive oil, season shrimp with salt and pepper. Add shrimp to sauté pan and cook for 2 minutes on each side. Remove from heat source and add white wine. Steam shrimp for 3 minutes in wine stir and in juice of lemon and butter.

Jambayla Arancini

1 24 oz bag of Zatarain’s Chicken and Sausage Jambalaya, Frozen Meal

3 large eggs (whipped)

4 oz smoked Gouda, grate half and small dice other half

1 cup panko breadcrumbs

1/2 cup all-purpose flour

Vegetable oil for frying

Follow direction on Jambalaya box. Once cooked place on sheet tray and allow to cool thoroughly.

While rice mixture is cooling set a breading station of All-purpose flour, whipped eggs, and panko bread crumbs. Once rice is cool, mix in grated smoked Gouda, shape into ping pong sized ball and stuff remaining small diced Gouda into center of the ball. Follow standard breading procedure flour, egg, panko. Place on to small baking sheet. Heat oil to 350 degrees and fry until golden brown. 

Broccolini

1 pound Broccolini

1 teaspoon Shallot

1 teaspoon Garlic

.5 oz white wine

Salt and Pepper to taste

.5 oz unsalted butter

1 oz olive oil

In double boiler steam broccolini for 4 minutes, drain excess moisture. Add to sauté pan of olive oil, shallots and garlic. Sauté for 3 minutes and add white wine and butter.

Tasso Creole Corn Cream

4 oz Tasso Ham (diced)

1 ear sliver king corn (shucked and washed)

1 each tomato

1 each green bell pepper

1 each yellow bell pepper

1 bunch green onions

1/8 cup chopped parsley

1 Tablespoon garlic

1 Tablespoon shallot

1 Tablespoon Zatarain’s Creole Mustard

.5 oz. white wine

2 Tablespoon olive oil

6 oz. heavy cream

Shave corn off the cob; dice Tasso ham, julienne tomatoes, bell peppers, finely chop green onions, shallots, garlic, and parsley. Heat sauce pan over medium high heat and add olive oil. Place all ingredients into sauce pan. Stir frequently; cook for 5 minutes add white wine, cream and Creole mustard reduce to simmer for 5 minutes. Adjust seasoning with salt and pepper.

Check back next week for another great recipe from Chef Olive that you can prepare in your own kitchen, and be sure to read our other posts on Gulf Coast dining.