Trek-a-Porter’s Final Stop NYC: Shrimp “Glamping” Recipe by Chef Galen Zamarra

Welcome home, Trek-a-Porter! Chef Galen Zamarra can’t wait to greet you today at the South Street Seaport. Stop by Front Street (between John & Fulton Streets) from 11am-7pm to shop, taste and sip. Camping has never been so glam!

Shrimp Charred in the Coals with Green Peppercorn Mayonnaise
Serves 4 people

Ingredients:
10                           Head on shrimp
1                              egg yolk
1/2                         Lemon
1 cup                     Grapeseed Oil
1 1/2 tbs               chopped green peppercorns

Method:

• Build a fire and let burn until wood is ashed over and red hot.
• in a bowl make a mayonnaise by mixing the yolk and lemon juice with a whisk. Slowly add the oil while whisking.
• Garnish with the green peppercorns.
• Place the shrimp onto the red hot coals and char on both sides for about 2 mins.
• remove the shrimp from the coals and let them cool slightly. peel the shrimp and remove the veins.
• serve with a squeeze of lemon juice and extra virgin olive oil and the mayonnaise

Artwork by Scott Kilgour

Part 3: Trek-a-Porter Nashville Camping Chic Recipe

So one can’t visit Tennessee without thinking Whiskey, right? So Chef Galen Zamarra created this little “glamping” number, Grilled Corn with Whiskey Butter, for Trek-a-Porter’s third stop today in Nashville.

Grilled Corn with Whiskey Butter
Serves 4 people
Ingredients:
Butter                                                1/2 lb
Onion, sliced                                   ½ cup
Garlic, sliced                                   1 clove
Green Pepper, sliced                     ½ cup
Hot Pepper, sliced                          ¼ cup
Tennessee Whiskey                        ½ cup
Vegetable Stock                               ½ cup
Honey                                                1 tsp
Chives, chopped                              ½ Tbsp
Corn                                                   4 pcs

Method:

• Leave the butter out to soften.
• In a medium sized pot, cook the onion, garlic and peppers in a tsp butter until soft.
• Add the stock, honey and whiskey,
• Simmer slowly for about 30 mins. There should be only a little liquid left in the pot.
• Transfer this to a blender and blend until very smooth.
• Cool the puree completely.
• Mix together the puree, butter and chives. Season it well with salt and pepper.
• Form the butter into a log and wrap it well with plastic wrap. Keep refrigerated until needed.
• Remove the outer husk of the corn, keeping the inner few layers intact.
• Soak the corn in the husk in salted water for 30mins to an hour.
• Grill the corn in the husk for 30 mins, rotating a few times to ensure even cooking.
• Let the corn cool for a few minutes and then remove the husk entirely.
• Brush the corn with butter or oil and grill again to get good charring on the kernels.
• Serve immediately slathered with the whiskey butter.
  

Enjoy, Y’all!

Part 2: Chef Galen Zamarra’s Trek-A-Porter Camping Chic Recipe- New Orleans Style

Trek-a-Porter’s second stop is New Orleans today, July 14th.  They’re setting up camp at the Parker Paris Salon on Prytania from 4pm-8pm today.  Chef Galen has concocted a Charred Creole Tomato dish for your NOLA glamping pleasure. Le bon temps roule!

Charred Tomato with Arugula Pesto and Creole Cream Cheese
Serves 4 people
Ingredients:
2                             large ripe creole tomatoes
1/2 bunch            spinach, washed
1 bunch                arugula, washed
1                             clove garlic
1 Tbsp                   pine nuts toasted
1 c                           olive oil
1 Tbsp                   parmesan, grated
1 cup                     Creole Cream Cheese (alternative -ricotta)
juice of                  1 lemon
1 tsp                       olive oil

Method

• blanch the garlic in boiling water for 30 seconds.
• blend the garlic, 3/4 bunch of arugula, spinach, pine nuts, 1/2 cup of the olive oil, and parmesan. keep the pesto refrigerated until needed.
• cut the tomatoes in half. lightly brush the faces with oil, and season with salt and pepper. Lay aluminum foil down on a very hot grill, sear the tomato face down until well charred. remove with a spatula carefully and set aside.
• chop the remaining arugula into ribbons and set them in the center of plate.
• place the charred tomatoes on the arugula face up.
• Spoon the cheese around the tomatoes.
• Dress liberally with the pesto.
• Season with salt, pepper, lemon juice and olive oil.

Chef Galen Zamarra creates Camping Chic Recipes for Trek-A-Porter

Trek-A-Porter, a mobile fashion pop-up shop, is travelling the south and has chosen Chef Galen Zamarra as their culinary consultant for “glamping” recipes indigenous of each stop. First up, Miami!

Grilled Shrimp Ceviche
Serves 4

Ingredients

• 16 pcs                    Shrimp 21-24ct, cleaned
• 2 Tbsp                   Olive Oil
• 4 slices                 Sourdough Bread
• ½ cup                    Red Onion, diced
• ½ cup                    Seedless Cucumber, diced
• 1 Tbsp                   Parsley, chopped
• 2 pcs                      Limes, juiced and zested
• To taste                Paprika, Salt, Pepper

Method

• Marinate the shrimp in 1/2Tbsp of oil, salt and pepper.
• Grill over high heat until cooked, about 2 mins each side.
• Brush another ½ Tbsp of oil on both sides of the bread and grill each slice until nicely charred on both sides.
• Cut the shrimp in half lengthwise, and in half again crosswise. Put them in a bowl.
• Add all the ingredients and stir to mix well. Let it sit for 10 mins on ice or refrigerated.
• Serve with the grilled bread.