EXTREME HEAT: Area Cooling Centers

SECRETS SERVED: Seafood Pirlau

A new culinary idea starts in Des Moines next week.  A popup restaurant will be at the Hoyt Sherman for 3 days only. The fixed menu will feature Southern food like Seafood Pirlau.

The restaurant will only be up and running January 10-12th from 5-11 p.m.

For more information, visit their website. You can call 515-493-6500 for reservations.

 Seafood Pirlau

Yields: 4 servings

2T. oil

8ea. shrimp

8ea. clams

4ea. scallops

2lb. catfish (tossed w/Cajun spice)

1ea yellow onion

4stalks celery

1ea. red pepper

1ea tomatoes

2ea. cloves garlic

2 ½ c. vegetable stock

1c. white rice

1ea. lemon (juice & zest)

2ea bay leaves

1T. chopped fresh herbs

2T. Butter

To Taste salt & pepper

1.)     Remove shrimp tails and sauté on low heat (to extract flavor) in a sauté pan until shells turn red- remove from pan and discard- add seafood and cook on high heat until shells open and fish is golden brown- remove and reserve

2.)     Add veggies and cook 2-3 minutes- add remaining ingredients and bring to a boil- reduce heat and simmer until stock thickens and finish with butter for a rich texture

3.)     To plate ladle pirlau into bowls- top with seafood and any other garnishes- serve with biscuits to sop up all the liquid


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