Creole Shrimp with Pork Belly Crisp
Creole Shrimp with Pork Belly Crisp
Directions
- Deep fry pork belly until golden brown.
- Heat olive oil in sauté pan and add shrimp. Add seasoning to coat shrimp and sauté until done.
- Plate pork belly with a piece of shrimp on each. Garnish with a piece of thyme on each shrimp. Serve with a side moonshine sauce.
Ingredients
- 5 pieces Allegiance® Pork, Belly, squared
- 5 each Bay Winds® Shrimp, White 16-20 Count
- 1/4 tsp. creole seasoning
- 4 slices Peak Fresh Produce® Thyme, Fresh
- 1 oz. Piancone® Oil, Olive, Extra Virgin
- 3 oz. West Creek® BBQ Sauce, Moonshine
