Savory Seafood and Sultry Sips 7

Try these two delicious selections from The Public House at Vinings.

Chef Brian Lee draws on his vast coast to coast experience – with elements from California to Georgia – to bring fresh, balanced and beautiful food to the Hotel Indigo’s restaurant, The Public House at Vinings. Below he shares the recipe to their most popular lunch item, the Georgia Shrimp BLT wrap, and bartender Saam Reza puts a colorful twist on the classic French 75.

Georgia Shrimp BLT Wrap

Georgia Shrimp BLT Wrap

Ingredients

6 Georgia shrimp, heads removed, peeled and deveined

1 garlic herb tortilla

1 handful arugula

1/4 cup avocado slices

3 slices Roma tomato

1 tablespoon jalapeno ranch*

2 slices bacon

1/4 cup shredded Parmesan cheese

Salt and pepper, to taste

*See recipe below

Directions

Sautee shrimp until cooked. Set aside. Heat tortilla in microwave for 15 seconds. Spread jalapeno ranch onto tortilla. Place arugula and Roma tomatoes on tortilla. Season with salt and pepper. Add shaved Parmesan, bacon and shrimp. Roll into burrito. Cut wrap in half and serve.

Jalapeno Ranch

Ingredients

2 green jalapeno peppers

1 poblano pepper

1 ounce olive oil

1/2 bunch cilantro

1/4 cup lime juice

1 cup sour cream

1 cup mayonnaise

1 cup buttermilk

1/4 cup red wine vinegar

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper, to taste

Directions

Coat jalapeno peppers and poblano pepper in olive oil. Roast at 350 degrees for 15 minutes. Cool peppers and remove seeds. Place peppers in blender with lime juice, red wine vinegar and Worcestershire sauce. Blend until smooth. Add cilantro to puree and blend until smooth. Mix sour cream, mayonnaise and remaining spices with the puree.

 

Indigo French 75

This cocktail gets its gorgeous hue from Empress Indigo Gin’s infusion of Butterfly Pea Blossoms. It transforms from a deep indigo to a light violet with your mix and mood!

Ingredients

1 1/2 ounces Empress Indigo Gin

1/2 ounce simple syrup

1/2 ounce fresh lemon juice

3 ounces prosecco
1 lemon, for garnish

Directions

In a shaker, combine first 3 ingredients over ice and shake well. Strain into flute or coupe and top with prosecco. Garnish with lemon twist.

2857 Paces Ferry Road SE, Atlanta, Georgia, 770.432.5555, ThePublicHouseRestaurants.com