The 5th installment of Savor Detroit is happening later this month.
Savor Detroit is a 5-night dinner series that provides guests with a unique dining experience, featuring a collaboration between one of metro Detroit’s best chefs and one celebrated guest chef from around the country each night.
Lauren Mohon, Hour Detroit marketing and events director, and Chef Doug Hewitt, Chartreuse Kitchen & Cocktails executive chef stopped by 7 Action News to talk about the event.
Watch the video above for more information.
Here is the recipe for the dish featured on the video:
Michigan Shrimp with Beluga Lentils and Marinated Cabbage
Ingredients
6 medium to large shrimp (preferably Michigan shrimp)
1/2 link of your favorite sausage
1 T English peas fiddlehead ferns
3 wild ramps
1 T butter 2
T white wine
Herbs to taste
Salt & pepper to taste
Beluga lentils
Marinated cabbage
Instructions
Heat pan over medium heat. Add oil to coat pan. Season shrimp with salt and pepper. Add shrimp to hot pan along with sausage, ramps, and fiddleheads. When golden, flip shrimp. Add white wine and butter along with English peas. Reduce until emulsified, serve over lentils, and finish with marinated cabbage.
Beluga lentils
1/2 c chopped onion
1 t chopped garlic
1 c beluga lentils
1-3/4 c chicken stock
1 T butter
Sweat onions and garlic until translucent. Add lentils and stock. Simmer until lentils are tender. Add butter and salt, serve.
Marinated cabbage
1/2 head red cabbage, shaved thin
3 c distilled vinegar
4 garlic cloves, crushed
4 bay leaves
2 T pickling spice
2 T mustard seed
1/2 onion, julienned
Add all wet ingredients and pour over cabbage. Let sit 2 hours. Keep refrigerated up to one week.
