Claremont Inn Spicy Shallot Ring

Claremont Inn Spicy Shallot Rings Other Delicious Claremont Inn Recipes

And for the big finish to any steak, we make Spicy Shallot Rings – these taste treats have a way of disappearing before the steaks are out of the oven – so beware!

Ingredients

Select plump large shallots at the market – one per person or so – peeled and packaged shallots work fine for this recipe.
Tabasco Sauce
½ cup flour
Salt and Pepper
1 teaspoon Cajun Spice mixture – optional
Vegetable Oil

Step 1 – Prepare the rings

Peel the shallots and slice into about dill pickle thickness slices.

Break the slices into individual rings as best you can and then douse with a generous amount of Tabasco Sauce.

Cover and let marinate for at least 30 minutes or up to a few hours.

Step 2 – make the seasoning mixture

Make a seasoned flour mixture to dredge the marinated rings in before frying.

Add flour with salt and pepper or you can season it with 1 teaspoon of your favorite spicy Cajun spice mixture – we use Emeril’s Bam or Paul Prudhommes’s Cajun mixes.

Step 3 – Cooking the Rings

Place a heavy bottomed skillet over high heat, add about a half inch of vegetable oil and let the oil heat for several minutes.

While oil is heating, toss the marinated shallot rings in the flour mixture – coating well – shaking off the excess flour.

Carefully drop the floured rings into the hot oil and fry until golden brown.

*Chef’s Tip* Do not stir too often as the rings will get mushy – let them cook until getting a golden brown – give them a quick stir and they will be ready very quickly.

Remove from the oil with a slotted spoon and drain on some paper toweling to absorb the excess oil.

*Chef’s Tip* DO NOT leave the rings on the paper towels as they will get soggy. Once excess oil has been absorbed place the rings on a rack.

Step 4 – Storing the Shallot Rings

You can make the rings early in the day and hold them on a plate after draining and just reheat for a few minutes when the steaks are ready to come out of the oven.

Sprinkle these tasty morsels over the Roquefort cheese topped steaks and get ready for a delicious SteakHouse Style Dinner!

*Chef’s Tip* – cook the shallot rings in the same pan you are going to sear the steaks in – just wipe out the pan after the shallots are done and drop the steaks in to pan to sear them. Saves time and clean-up!

Other Delicious Claremont Inn Recipes