Lodge

Ingredients for Syrup

• 1-1/4 cups local honey
• 1/2 cup Steen's cane syrup
• 1/2 cup sherry vinegar
• 1/2 cup Makers Mark bourbon
• 1 tablespoon finely chopped fresh ginger
• 1 teaspoon toasted cumin seeds
• 1 tablespoon finely chopped shallots
• 2 sticks cold unsalted butter, cut into small pieces

Ingredients for Flap Jacks

• 1 cup cornmeal
• 1 cup flour
• 2 tablespoons freshly ground black pepper
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons kosher salt
• 1/4 cup sour cream
• 2 eggs
• 1 cup buttermilk

Ingredients for Pecans

• 1 cup Louisiana pecans
• 1/2 stick butter, melted
• 36 jumbo (U-10 count) Gulf shrimp, peeled and deveined, heads and tails left on
• 1/2 cup olive oil
• salt and freshly ground pepper to taste

Garnishes

• sprigs of fresh mint
• 2 cups arugula
• 1 pint Louisiana strawberries, washed, trimmed and sliced

Preparation Directions for Syrup

1. Combine all ingredients except butter in a non-reactive (stainless steel) sauce pan over medium-high heat and cook until reduced by half. Add cold butter to reduction slowly and whisk to incorporate. Set aside in a warm place.

Preparation Directions for Flapjacks

1. Sift dry ingredients together, add remaining ingredients and fold together. Set aside. 
2. Add tablespoons of batter a bit larger than a silver dollar to a nonstick skillet set over medium and cook until golden and light to the touch, turning once.
3. Place on paper towels and keep warm.

Preparation Directions for Pecans

1. Toss pecans in butter and season with salt and pepper. 
2. Sear on a hot grill for 2 minutes per side until shrimp are just opaque.

Presentation

1. For each serving, arrange a flapjack in the center of a plate.
2. Divide strawberries, arugula, mint, and shrimp among flapjacks.
3. Drizzle with syrup. Sprinkle with pecans.