I love that show Top Chef Masters. This is my first season watching it. I don’t know who’s going to win but I’ve grown kinda fond of Rick Moonen and his method of cooking with seafood, so I decided to try to make one of Rick’s recipe’s on my own. The one I chose to make was the Sloppy Doh he invented for the Simpson’s challenge episode. Rick won the quickfire challenge and out of all of the dishes featured in that episode, it was the one I most wanted to eat. I tried it, got rave reviews from the family, so wanted to post it here.
Course: Main Course
Prep Time: 45 Minutes
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Moderate (I was able to get all of the ingredients from Key Food, all except the truffle oil because I live in the hood. I already had the shrimp. I bought them at Trader Joe’s. Also, substituted beef stock for the veal stock another anti-hood food item.
Yield: 4 Servings
- 2 Tbsp Vegetable Oil
- 2 Tbsp Tomato Paste
- 1 cup Crushed Tomatoes
- 1 teaspoon Tabasco
- 2 Tbsp Worchestershire
- 1 cup Reduced Veal Stock (Start with 1 pint and reduce to 1 cup)
- 1 cup sugar
- 1/2 cup vinegar
- 3 Tbsp Garlic
- 1 Tbsp fresh Thyme leaves
- 3 Tbsp Oil
- 2 Medium Onions, diced
- 1 1/2 Green Bell Peppers
- 3 Tbsp Paprika
- 1 lb Shrimp, peeled and chopped
- Toasted Rolls
- Reduce the veal stock.
- In a small sauce pot, combine the sugar and just enough water that it covers the bottom of the pan. Boil until it becomes a dark caramel. Immediately add the vinegar to dissolve the caramel (gastrique).
- In 2 Tbsp vegetable oil, sauté the garlic, fresh thyme and 2 onions until soft.
- In a separate pot, sauté the tomato paste for 2 minutes. Add the crushed tomatoes and cook to a thick consistency.
- Combine the sautéed onion mix with the tomato, gastrique, stock, Tabasco and Worcestershire. Cook slowly to reduce.
- In a large skillet, sauté 2 onions and pepper until soft.
- Season the shrimp with salt and pepper. Add and stir in for 1 minute.
- Add paprika and the tomato sauce. Cook until thick (approx. 3 minutes).
- Toast the roll. Fill with the hot sloppy doe mix.
© 2010 Chef Rick Moonen