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.
Yields: 4 servings
2lb. catfish (tossed w/Cajun spice)
1ea yellow onion
1ea. red pepper
2ea. cloves garlic
2 ½ c. vegetable stock
1c. white rice
1ea. lemon (juice & zest)
2ea bay leaves
1T. chopped fresh herbs
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