Creamy Admirals Toast Recipes

Steps:

• Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
• Trim most of the crusts off of the bread.
• Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
• Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
• Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
• Turn off the heat and stir in parsley. Taste and add salt if needed.
• Divide shrimp and sauce evenly over each piece of toasted bread.

Steps:

• Place eggs in a medium saucepan, cover with cold water, add vinegar, 1-teaspoon fine sea salt and bring water to a full boil. Cook for 6 minutes.
• In a small saucepan melt butter and stir in pastry flour. Cook for 2-3 minutes stir the flour to prevent from burning.
• Slowly stir in heavy cream, fresh grated nutmeg, white pepper and cook until sauce has thickened.
• Cut biscuits in half and place on warm plates. Slice hard-boiled eggs and layer over biscuits. Season sauce with salt and white pepper to taste.
• Pour cream sauce over eggs and serve. Garnish plates with sliced Heirloom Tomatoes.

Steps:

• Place eggs in a medium saucepan, cover with cold water, add vinegar and 2-teaspoons sea salt. Bring water to a boil, cook for 6-8 minutes and hold warm for service.
• In a small saucepan melt butter and stir in flour. Cook 2-3 minutes, stir the flour to prevent from burning.
• Slowly whisk in cream, fresh grated nutmeg and 1/2-teaspoon sea salt. Stir in Maui onions, peppers, white pepper, worcestershire sauce, bay leaves and sliced dried beef.
• Cook sauce 3-4 minutes or until sauce has thickened, stir to prevent burning.
• Remove from heat and discard bay leaves. Season with sea salt and white pepper to taste.
• Assemble Creamy Admiral's Toast for service.
• Spread 1-teaspoon mustard over each toast and place on a warm plate.
• Peel and slice warm hard-boiled eggs. Spread one egg over each toast. Cover with Bechamel Sauce and top with sliced chives.
• Chef's Note: Use any type of bread for toast.
• Garnish: 2 strawberries halves or fresh seasonal fruit.