This recipe was created for Club House for Chefs by: Ted Corrado, Corporate Executive Chef of The Drake Properties – Drake Hotel, Drake Commissary, Drake One Fifty, Drake Commissary - in Ontario.
For the Shrimp Aioli: Take ½ of the unsalted butter and cook on a low heat in a pot. Add shrimp shells (1 L) and simmer on low heat for 30 minutes, stirring occasionally. Strain butter and discard shells. Whisk together egg yolk, Dijon, lemon juice, and garlic. Slowly drizzle vegetable oil while whisking until incorporated. Repeat with the melted shrimp butter. Season with salt.
For the Seaweed: Blend dulse seaweed and nori powder.
For the Lawry’s Mango Habanero Spiced Halibut Cheeks: Make a dredge for the halibut cheek using cornstarch (2 cups) and Lawry’s Mango Habanero Wing Seasoning (1 tbsp). Toss halibut cheeks in dredge, tapping off excess cornstarch and deep fry at 350 F oil until golden brown and crispy (about 3-5 minutes). Lightly sprinkle dulse and nori powder on the hot halibut cheeks.
For Serving: Spoon a dollop of shrimp aioli on the bottom of the plate, add halibut cheeks and garnish with celery leaves.
