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New Executive Chef Dishes
Ocean Prime's Nick Grosenbach | By Ronda M. Parag
Meet the new executive chef at Tampa's Ocean Prime — Nick Grosenbach and the cajun shrimp recipe that he shares with Metro.
Even as a child, Grosenbach knew he wanted to be a chef after receiving a cookbook from his parents in fourth grade. Grosenbach's career began as a fry cook in Illinois and after he completed a culinary program in Scottsdale, AZ, began a 10-year post at Roy's restaurant. He worked his way from dishwasher to chef partner. Grosenbach is excited about the new title at Ocean Prime.
Nick loves working with his hands and creating dishes that bring a smile to a guest's face and satisfaction to their palate. A newlywed of four months to Chelsea, Nick recommends always having olive oil, dry herbs and protein in the kitchen. His favorite ethnic food is Italian and Asian, and enjoys teaching others about the inspiring ingredients used in traditional dishes.
Pappardelle Shrimp Pasta
Serves 6
48 shrimp peeled and divined and tail off
6 Tablespoons olive oil
Seafood seasoning to taste
6 Tablespoons diced garlic
12 oz. cup white wine
24 oz. heavy cream
1-1/2 cup chicken stock
1-1/2 stick of butter
12 tablespoons grated Parmesan
6 teaspoons Cajun seasoning
54 Grape tomatoes, halved
24 Pearl onions
3 oz. Fresh spinach
36 oz. Pappardelle pasta
Salt & pepper to taste
In a hot sauté pan, sear the shrimp with seafood seasoning in the oil. Transfer shrimp to warm platter.
In same pan, add garlic and let toast to golden brown.
Deglaze the pan with white wine and reduce until almost evaporated. Add heavy cream, chicken stock and butter. Let it reduce slightly.
Add Cajun seasoning, tomatoes, onions and spinach. Toss the shrimp and the pasta in the sauce. Season to taste with salt and pepper.
Place in the center of a warm large plate or bowl. Place shrimp around the pasta.
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