restaurant week - recipes stinging nettles soup with new orleans gulf shrimp, sorrel and yogurt

restaurant week - recipes stinging nettles soup with new orleans gulf shrimp, sorrel and yogurt

Restaurant: Oceana
Executive Chef: Ben Pollinger

Ingredients
1 pound stinging nettles, leaves picked and
washed
2 ounces butter
2 tablespoons extra-virgin olive oil, plus more for
later
½ small white onion, sliced 1/8-inch thick
1 shallot, sliced
1 small leek, white and light green part only,
washed and sliced
1 clove garlic, sliced
½ stalk celery, sliced
¼ long green (or jalapeño) chili, sliced
Salt
Fresh pepper (at Oceana, we use a mix of equal
parts white and black pepper in the pepper
mills)
1 small Yukon gold potato—peeled, quartered and
sliced
Bouquet of 2 sprigs each thyme and parsley
1 bay leaf
2 cups shrimp stock (recipe follows)
6 cups chicken stock
2 ounces sorrel, picked
2 cups whole-milk yogurt
2 pounds (16 to 20 count) head-on New Orleans
Gulf shrimp, peeled and deveined, heads and
shells reserved
¼ cup parsley, chiffonade
¼ cup chives, minced
Toasted sourdough-bread croutons

Directions
1. In a large pot of salted boiling water, blanch the
nettles for 1 minute. Shock the nettles in an ice
bath until cold. Drain well. Squeeze any excess
water from the nettles, then chop small.
2. In a 12-quart pot, melt the butter into the extra-
virgin olive oil. Add the onion, shallot, leek, garlic,
celery and chili. Sweat the vegetables over
medium heat with no color until well cooked.
Season with salt and pepper.
3. Add the potato, thyme-and-parsley bouquet, bay
leaf and shrimp and chicken stocks. Bring the
mixture to a boil, then simmer for 20 minutes.
Add the nettles and simmer for 10 more minutes.
4. Remove the soup from the heat. Remove the
thyme-and-parsley bouquet and bay leaf. Stir in
the sorrel leaves. In a blender, puree the soup, in
batches, until it’s smooth. Strain the soup though
a fine strainer. Return the soup to the heat.
5. Place the yogurt in a mixing bowl and whisk until
smooth. Temper the yogurt by ladling 1 cup of
the hot soup into the yogurt, stirring constantly.
Ladle in another cup. Whisk the tempered yogurt
back into the soup, whisking constantly. Season
to taste with salt and pepper.
6. Season peeled and deveined shrimp with salt and
pepper. Sauté over high heat in a little extra-virgin
olive oil until just cooked (cook shrimp in 2 or 3
batches or in 2 pans). Toss the shrimp with the
parsley and chives.
7. Divide the shrimp evenly among 8 warmed
bowls. Ladle the soup into the bowls, top with
the croutons and serve.

Serves: 8
Shrimp Stock
Ingredients
Reserved shrimp heads and shells
Extra-virgin olive oil
1 cup white wine
4 cups water
Directions
1. In a large pot, sauté the shrimp heads and shells
in the extra-virgin olive oil until they turn bright
red; add the white wine and water. Simmer for
40 minutes, then strain.
Makes: 1 quart
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