{"id":8320,"date":"2015-06-01T13:13:03","date_gmt":"2015-06-01T20:13:03","guid":{"rendered":"https:\/\/somimag.com\/?p=8320"},"modified":"2015-06-01T13:14:11","modified_gmt":"2015-06-01T20:14:11","slug":"chefs-table-shulas-347-grill","status":"publish","type":"post","link":"https:\/\/somimag.com\/chefs-table-shulas-347-grill\/","title":{"rendered":"CHEF’S TABLE – Shula\u2019s 347 Grill"},"content":{"rendered":"<\/a>

CHEF<\/b> Bret Hessler
\nRESTAURANT<\/b> Shula\u2019s 347 Grill
\nFACTS<\/b>\u00a0 Hailing from Seattle and the food culture of the Pacific Northwest, Chef Bret has been Executive Chef at Shula\u2019s 347 Grill for the past 5 years and is Director of Culinary Operations for
\nthe Grove Bay Hospitality Group.<\/i><\/p>\nGrilled Shrimp with Crab Fried Rice\n

 <\/p>\n

SOMI<\/b> kitchens
\nRecipes from our Town Center Chefs<\/p>\n

INGREDIENTS
\n<\/b>2 cups \u2013 Basmati Rice
\n1 cup \u2013 White onion diced
\n1\/2 cup \u2013 Canola oil
\n2 cups \u2013 Lobster stock (buy in store)
\n1 cup \u2013 clam juice (buy in store)
\n3\/4 cup – Water
\n2 cups – Diced green beans
\n2 cups – diced carrots
\n4 ea \u2013 cooked egg diced
\n2 lbs. \u2013 16\/20 shrimp
\n1 cup \u2013 sliced peppadews
\n1 can – crab claw meat
\n1 can \u2013 super lump crab meat
\n1\/2 cup – soy sauce
\n1\/2 cup – sweet soy sauce
\n1\/4 cup – Caesar dressing
\n1\/2 cup green onion<\/p>\n

INSTRUCTIONS:<\/b>
\nFor Rice:
\nHeat oil in sauce pot, add onion and cook till translucent.\u00a0 Add rice and all liquids stir and bring to a boil.\u00a0 Once boiling cover and turn down heat to medium low and cook for 10min.\u00a0 Turn off heat and leave covered for another 10 min.\u00a0 Rice can be made a day in advance as the dryer it is the better the rice will cook up in pan.<\/p>\n

For Shrimp:
\nPeel, devein and marinate in Caesar dressing for 30 minutes.\u00a0 Grill over medium high\u00a0 3 minutes on each side.\u00a0 Remove from grill and set aside<\/p>\n

For Fried Rice:
\nHeat oil in large saut\u00e9 pan or wok if you have.\u00a0 Add carrots, green beans and cook for 2 minutes.\u00a0 Add claw crab meat, egg, peppadews and rice and continue to cook for 3 more minutes.\u00a0 Finally add both sweet soy and regular soy sauces, green onion toss and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

CHEF Bret Hessler RESTAURANT Shula\u2019s 347 Grill FACTS\u00a0 Hailing from Seattle and the food culture of the Pacific Northwest, Chef Bret has been Executive Chef at Shula\u2019s 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<\/p>\n

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