RDG + Bar Annie's Shrimp Meat Balls
In the wake of Café Annie's closing, Robert Del Grande has taken up the chef's hat again. Just a bit further down Post Oak, the RDG Grill Room, Bar Annie and the BLVD Lounge are now all serving a variety of small plates and entrees at different price points. But even in a new place, Chef Del Grande is using an old trick to please diners: meat on a stick. Of course, this recipe calls for shrimp instead of hot dogs.
The recipe, after the jump.
Shrimp Meatballs with Gulf Coast Cocktail Sauce
2 pounds Gulf shrimp
2 tablespoons butter
2 garlic cloves, minced
½ white onion, minced
1 serrano chile, seeded and minced
2 ounces Mexican chorizo
1 whole egg, lightly beaten
2 tablespoons heavy cream
½ teaspoon salt
Wooden skewers or toothpicks
Peel and de-vein the shrimp. Pass the shrimp through a meat grinder. Alternatively, place the shrimp in a food processor and pulse to finely chop the shrimp. Transfer the ground shrimp to a mixing bowl.
In a skillet, heat 1 tablespoon of butter over medium heat. Add the minced garlic, onion and serrano chile and briefly sauté. Transfer the sautéed ingredients to the bowl with the ground shrimp.
In the same skillet, sauté the ground Mexican chorizo until fully cooked. Pour off any fat in the pan, then transfer the chorizo to the bowl with the shrimp.
Thoroughly mix the sautéed ingredients with the ground shrimp. Add the beaten egg, the heavy cream and the salt, and mix well to incorporate.
Heat a pot of lightly salted water to a simmer. With a small (one-ounce) ice cream scoop or a small spoon, form small meatballs and gently drop them into the simmering water. Poach the shrimp meatballs in small batches, for approximately 2 to 4 minutes or until cooked through. Remove from the water and cool.
To serve, heat the remaining 1 tablespoon of butter in a skillet. Add the meatballs and sauté to lightly brown and heat through. Skewer each shrimp meatball and serve with cocktail sauce.
Cocktail Sauce Ingredients
½ cup ketchup
1 teaspoon Chipotle sauce or Chipotle adobo (optional)
1 tablespoon horseradish
1 tablespoon lime juice
¼ teaspoon Worcestershire
Pinch black pepper
Combine all ingredients and mix well.