Entrées

If the Athenaeum experience were itself a meal, the varied and engaging speakers would, without a doubt, be the main course. Chew on these delectable entrées, many of which you may recognize as Athenaeum favorites, and serve them alongside enriching conversation and pleasant company.

Cajun Grilled Chicken & Shrimp with Roasted Red Pepper Coulis

Preparation: 1 hour Cooking: 20 minutes Serves: 4-6 guests

Cajun-Grilled Chicken & Shrimp: ½ cup olive oil ¼ cup Cajun Blackening Powder (see recipe on page 39) 4 (7-ounce) Jidori chicken breasts, skin on 8 U8-size raw shrimp, deveined, peeled, tail on

Roasted Red Pepper Coulis: 4 large red bell peppers, roasted, peeled, and seeded 1 tablespoon shallots, chopped ½ teaspoon dried whole thyme

Preheat grill for high heat. Make sure grill rack is cured by wire brushing, wiping it clean with an oiled towel and carefully spraying cleaned grill with nonstick spray.

Make a slurry with olive oil and Cajun Blackening Powder. Dip chicken and shrimp into spiced oil. Shake off excess oil and lay chicken skin-side down on grill to char. Lay shrimp on grill after chicken. Rotate chicken 45 degrees (¼ turn) every few minutes to get perfect diamond marks. Turn chicken over to sear

½ cup white wine

bottom side and turn shrimp over. Place chicken into a pie tin or on a cookie sheet, and continue cooking in a 400-degree oven for 20 to 25 minutes. Shrimp can be put into pie tin and placed on a cooler spot of the grill to keep it warm until served.

Roasted Red Peper Coulis: In a 2-quart saucepan, place red peppers with shallots, wine, and thyme. Reduce wine by ½ and transfer pepper reduction to a blender. Carefully purée pepper (note that hot liquids expand in blender), and season with salt and pepper to taste.

Ladle ¼ cup of coulis on the bottom of each plate (6 o’clock position). Place cooked chicken from oven onto plate and lean shrimp on the chicken, tails up, in sauce.

Note: All the raw items will be exposed to a minimum 200 degrees on the grill, so there won’t be cross-contamination during the cooking process.