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Low-Country Skewers

by Harrah's Diamond VIP Lounge, Chef: Craig Whitt

1 ea  Shrimp
1ea  Red potato med cubed
1 ea Onion, med diced
2 ea Corn wheel, grilled
1 oz Red pepper coulis

  1. Skewer shrimp, onion, red potato, shrimp. Sautee in olive oil.
  2. Saut small corn on the cob in olive oil until lightly browned and cut in half.
  3. Season skewer with Old bay, lemon juice, salt, pepper.
  4. Place Roasted red peppers in food processor and mix on med, add salt, pepper to taste
  5. Strain through fine sieve.
  6. Put Red pepper coulis on plate, 2 corn wheels stacked off set, place 2 skewers on corn wheels.


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