Recipe: Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and Basil

by jbfauthor on July 26, 2010

Top Chef finalist Kevin Gillespie brought his relaxed, Southern-inflected cooking to the Beard House last month, sending out dishes like this poached shrimp with corn, tomatoes, butter beans, and basil. His recipe enlists laughing bird shrimp, a tiny variety that's sustainably raised on the coast of Belize. (We hear that you can sometimes order them through Fresh Direct, but you could also use another type of small shrimp instead.) Green, broad, and flat, butter beans are easy to come by in the South. Lima beans, which we've recently spotted in our local farmers' markets, make a fine substitute.

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On the Menu: June 27 through July 3


by jbfauthor on June 25, 2010

Here’s what’s happening at the Beard House and around the country next week: Monday, June 28, 7:00 P.M. Atlanta’s Rising Star A 2010 JBF Rising Star award semifinalist, Kevin Gillespie gave the Voltaggio brothers a run for their sous vide machines during last year’s Top Chef. The executive chef and co-owner of Woodfire Grill, Gillespie wowed the show’s judges with the same unpretentious, seasonally inspired cuisine with which he regularly impresses Atlanta diners. Tuesday, June 29, 7:00 P.M. Softshell Crab Extravaganza To help us celebrate one of the most precious moments of the culinary calendar year, David C. Felton, pastry chef Jessica Knik, and sommelier Brooke Sabel, of New Jersey’s much-buzzed-about Ninety Acres at Sir Richard

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