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Seafood Specialties

2:33 PM, Nov 14, 2012   |    comments
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Chef Dave Snyder, Halyards & Tramici Restaurant

Georgia White Shrimp Spring Roll
8 ea
Georgia White Shrimp, peeled and deveined
1 ea
Lemon, cut in half
Old Bay
½ ea Yellow Onion, rough dice
1 ea
Carrot, peeled and rough slice
2 ea
Celery Stalks, rough dice
Salt and Pepper, to taste
1 cup White Wine
4 ea
Rice Paper
Rice Noodles, as needed
1 ea
Carrot, peeled and julienne
4 ea
Scallion, thin bias cut
1 ea
Red Pepper, julienne
Napa Cabbage, julienne
Cilantro Leaves, as needed
Romaine Lettuce Leaves, as needed

Soak rice noodles in hot water until soft, about 15 minutes. Strain and reserve noodles.
Combine lemon, Old Bay, onion, carrot, celery, and white wine with two quarts water, season with salt to taste,
and bring to boil. Reduce heat and simmer for 10 minutes. Keeping heat at about 180, add shrimp and poach
until a little under done. Remove shrimp and cool at room temperature for 15 minutes. Store in refrigerator.
Place rice paper in warm water until soft. Place on table and add shrimp, vegetables, and noodles and cilantro.
Roll like a burrito and serve on a leaf of romaine.


Roasted Speckled Trout with Caramelized Vidalia Onion and Crab Scampi Butter Sauce
6 ea
Vidalia Onions, sliced thinly
Georgia Farms Olive Oil
6 oz
Butter, unsalted
2 oz
Red Wine Vinegar
2 oz
White Wine
2 ea
Garlic Clove, sliced
1 ea
Thyme Spring, cleaned and chopped
1 oz
Chive, chopped
1 oz
Parsley, chopped
1 ea
10 ea Cherry Tomatoes, sliced
Jumbo Lump Crab as needed

Saute Vidalia Onions over high heat in olive oil for 10 minutes.
Reduce heat to medium and add 1 oz butter, salt, and pepper to taste.
Caramelize onions for 30 minutes or until brown. You may need to change to smaller pan.
Add vinegar and honey and reduce to dry. Reserve.
Combine wine, garlic, and thyme and bring to boil.
Reduce to almost dry and whisk in butter to make sauce.
Combine caramelized onions, crab meat, and butter sauce. Season with chives, parsley, lemon juice, salt, and
Garnish with tomatoes.

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