Guy Harvey Magazine

WIN 2017

Guy Harvey Magazine is focused on fishing, boating, scuba diving, and marine conservation. Portfolios from the world's best fishing photographers, articles on gear, travel, tournaments, apparel, lifestyle, seafood recipes, sustainable fisheries.

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www.GuyHarveyMagazine.com | 77 Alex Perry VESTIGE RESTAURANT OCEAN SPRINGS, MISSISSIPPI If you feel like chucking southern tradition but still want incredible seafood, you might put Vestige Restaurant on your itinerary. Nestled in downtown Ocean Springs, Vestige offers up seafood with a modern American twist. Chef Alex Perry owns and operates the popular eatery with his wife Kumi Omori, and the pair strive to keep things local, seasonal and sustainable. Perry has a background in biology, but eventually abandoned the lab for the kitchen. After graduating from culinary school, he found his way back to Ocean Springs and opened Vestige to offer something unique. "Most of the fine dining restaurants were New Orleans-style with lots of cream sauces," says Perry, "but no one was really taking advantage of what Mississippi has to offer with proteins and vegetables with seasonal and a lighter approach. We wanted to let the food be what it should be." When it comes to seafood, Vestige sources from all along the Gulf Coast, including some farm- raised fish such as striped bass and redfish from the region. They also take advantage of local blue crabs, oysters and shrimp. And the key to preparing any of it, says Perry, is to avoid the unforgivable sin of overcooking. "That's why I enjoy cooking fish the most," he says. "It's a finesse thing. Cooking fish perfectly over a high volume takes some finesse and some skill." www.vestigerestaurant.com Butter Poached Shrimp 1 lb Unpeeled, head-on Gulf shrimp 1.5 lbs Unsalted butter ¼ C Dry vermouth 3 Cloves garlic 1 Bay leaf 1 tsp Chili flakes 1 Star anise pod 1 tsp Smoked paprika Preparation Peel and devein shrimp and reserve the shells and heads. Heat a thin layer of canola oil in a heavy sauce pan and add shrimp shells and heads and cook until they take on a reddish color. Take care not to burn the shells. Turn the heat to low and deglaze with the vermouth. Reduce until dry. Next, add the butter, garlic and spices to the pan. Let the butter melt slowly. Once melted, cover and place it in a 200º oven for 8 hours. Remove the butter and strain through a chinois. Chill butter and reserve. Place the peeled shrimp and butter into a sous vide bag and draw a vacuum. Poach the shrimp in an immersion circulator set to 57º C for 20–25 mins, or until the shrimp are fully cooked. Remove from the bag, drain the butter, and season shrimp with Maldon salt and serve immediately.

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