Georgia Shrimp Vidalia Onion Remoulade

Created by Chef Costanzo Astarita of Baraonda Ristorante in Atlanta and third-place winner of the 2014 Golden Onion competition in Vidalia, Georgia. Served with chickpea Vidalia onion pancake, Vidalia onion fennel slaw and Vidalia onion ginger oil.

Chickpea Vidalia pancake:
2 1/3 cup chickpea flour
3 cups water
2 medium Vidalia onions and greens, finely chopped
3 Tbsp chopped parsley
Salt and pepper to taste

In a saucepan, whisk chickpea flour and water until smooth. Add onion, parsley and season. Cook over medium heat, stirring constantly with a wooden spoon, until mixture becomes a thick paste. Reduce heat to low and continue to stir until mixture pulls away from the side of the pan. When ready, quickly pour mixture in a well-oiled baking sheet pan and spread to about 1/4-inch thickness and let cool for about half an hour.

Vidalia onion fennel slaw:
Half a head of red cabbage, shredded
1 head of fennel, shredded
1 carrot, shredded
1 Vidalia onion, minced
2/3 cup olive oil
1 Tbsp fresh lime juice
1/3 cup apple cider vinegar
1 tsp maple syrup
Salt and pepper to taste

Stir together cabbage, fennel, carrot and onion in a bowl. Whisk oil, lime juice, vinegar and maple syrup and pour over vegetables. Stir until they are well coated and season to taste.

Vidalia onion ginger oil:
14 oz. fresh ginger, peeled and minced
3 small whole Vidalia onions with greens included, finely chopped
2 Tbsp chopped shallots
3/4 cup peanut oil

Heat oil in a pan over medium heat until shimmering but not smoking; carefully add ginger and onions. Stir and remove from heat and place in a small bowl.

Remoulade sauce:
1/4 cup fresh lemon juice
3/4 cup grapeseed oil
1/2 cup chopped Vidalia onion
1/2 cup chopped green stalks of Vidalia onion
2 Tbsp chopped garlic
2 Tbsp ground horseradish
3 Tbsp Creole grain mustard
3 Tbsp prepared yellow mustard
2 whole Calabrian peppers, sliced
3 Tbsp ketchup
3 Tbsp chopped parsley
3 Tbsp chopped cilantro
1/4 tsp cayenne pepper
1/8 tsp ground black pepper
1 tsp salt

Combine all ingredients in a bowl or processor for about 30 seconds and store in refrigerator.

Georgia shrimp:
40 Georgia white shrimp, peeled and deveined
4 cups water
1/2 cup white vermouth
1/2 cup white wine
2 bay leaves
Rind of half a lemon
5 sprigs parsley
1 Vidalia onion, chopped
3 garlic cloves smashed
1 Tbsp black peppercorn
Salt to taste

Bring all above ingredients (except shrimp) to a boil, add the shrimp and cook until translucent and pink. Do not overcook shrimp.

To assemble dish, cut rounds out of chickpea pancake and lightly fry in oil until golden; drain on a paper towel. Dress cooked shrimp with remoulade sauce. Place chickpea round on plates and top with 5 shrimp per portion. Top shrimp with Vidalia fennel slaw. Dress around the pancake with onion & ginger oil. Serves 8.