Finalist

Crab and Pancetta Stuffed Shrimp

2 tbsp Olive oil
2 pcs Shallots peeled and finely chopped
1/2 cup Straight pancetta finely diced
Salt & freshly ground pepper to taste
1/4 cup Fresh Italian parsley chopped
1 can Lump crab meat (drained)
1 cup Panko bread crumbs
1/2 cup Chicken stock

4 pcs Tangerines squeezed (1/4 cup of juice)
2 cloves Fresh garlic minced fine
2 tsp Sugar
2 tsp Rice wine vinegar
Pinch Hot chili flakes
1/4 cup Olive oil
Salt and pepper to taste

1 pound Extra large shrimp peeled and deveined tail left on.
2 tbsp 1/4 inch diced cold butter
6 to 8 Slices of straight pancetta
10 clusters Blonde frisee
10 leaves Italian parsley

1. Heat the olive oil in a sauté pan over medium heat.
2. Add the chopped shallots and diced pancetta and cook for 3 to 5 minutes.
3. Season to taste with salt and freshly ground black pepper.
4. Add the chopped parsley, drained lump crabmeat and stir to break up some of the lump crab.
5. Add the panko bread crumbs, chicken stock and mix gently to incorporate everything.
6. Place the crab mixture into a stainless steel bowl and set aside to cool.

1. To make the dressing place the tangerine juice, minced fresh garlic, sugar, rice wine vinegar, and chili flakes into a bowl.
2. Using a hand blender mix for about 30 seconds and season the dressing with salt and pepper to taste.

1. Butterfly your shrimp by cutting almost all the way through the inside of the body.
2. Open the shrimp and tap them with the flat end of a knife to flatten.
3. Place onto a lightly oiled baking tray.
4. Place a spoonful of crab mixture onto each piece of shrimp centered.
5. Fold up both sides of each shrimp to hold the crab mixture in place.
6. Wrap each shrimp with a full slice of pancetta leaving the tails exposed.
7. Place onto the baking tray and place a couple of diced cold butter pieces on each shrimp top.
8. Bake in the oven for 10 to 15 minutes.

1. Remove the shrimp from the oven and place onto a platter.
2. Arrange the blonde frisee around all of the shrimp.
3. Arrange the Italian parsley all over the frisee.
4. Drizzle all over the shrimp and frisee the tangerine vinaigrette.

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