CHEF Bret Hessler
RESTAURANT Shula’s 347 Grill
FACTS Hailing from Seattle and the food culture of the Pacific Northwest, Chef Bret has been Executive Chef at Shula’s 347 Grill for the past 5 years and is Director of Culinary Operations for
the Grove Bay Hospitality Group.
SOMI kitchens
Recipes from our Town Center Chefs
INGREDIENTS
2 cups – Basmati Rice
1 cup – White onion diced
1/2 cup – Canola oil
2 cups – Lobster stock (buy in store)
1 cup – clam juice (buy in store)
3/4 cup – Water
2 cups – Diced green beans
2 cups – diced carrots
4 ea – cooked egg diced
2 lbs. – 16/20 shrimp
1 cup – sliced peppadews
1 can – crab claw meat
1 can – super lump crab meat
1/2 cup – soy sauce
1/2 cup – sweet soy sauce
1/4 cup – Caesar dressing
1/2 cup green onion
INSTRUCTIONS:
For Rice:
Heat oil in sauce pot, add onion and cook till translucent. Add rice and all liquids stir and bring to a boil. Once boiling cover and turn down heat to medium low and cook for 10min. Turn off heat and leave covered for another 10 min. Rice can be made a day in advance as the dryer it is the better the rice will cook up in pan.
For Shrimp:
Peel, devein and marinate in Caesar dressing for 30 minutes. Grill over medium high 3 minutes on each side. Remove from grill and set aside
For Fried Rice:
Heat oil in large sauté pan or wok if you have. Add carrots, green beans and cook for 2 minutes. Add claw crab meat, egg, peppadews and rice and continue to cook for 3 more minutes. Finally add both sweet soy and regular soy sauces, green onion toss and serve.
