[- Return to Chef Bios & Recipes List -]

AC Country Club Tap Room Bar & Grill

Executive Chef Edward Daggers

Executive Chef Edward Daggers

Executive Chef Ed Daggers of the Atlantic City Country Club is a graduate of the Culinary Institute of America and the recipient of numerous awards and accolades including several gold medals and “Best in Show” from the American Culinary Federation.
 
He began his career at the four star-four/four-diamond Innisbrook Golf Resort in Florida, was the Executive Chef at Kingsmill Golf Resort and Conference Center in Virginia and The Memphis Country Club.  Chef Daggers has been published in "The Flavors of Kingsmill" and "The Burgermeisters," by noted culinarian/author Marcel Desaulniers. He was the owner of Austin Creek Grill and Austin Creek Baking Company in Hatteras, North Carolina, before joining Harrah’s Entertainment in 2007 as Executive Chef. Atlantic City Country Club is honored to have Chef Daggers as we encourage you to stop in and sample some of his fine culinary delights.


 

Chef Recipe:

Lemoncello Scampi Shrimp

Serves 4 Appetizer Portions

3-4 Jumbo Shrimp  U-10s Per Person
¼ cup Olive Oil
2 Tbl thin sliced Garlic
3 Tbl chopped Parsley
2 Tbl Basil Chiffonade
1 Tbl minced Shallot
½ cup White Wine
¼ cup fresh squeezed Lemon Juice
1 cup Lemoncello
3 Tbl Butter - cold cut in small pieces
8 oz Fresh Baby Arugula
1 Tbl Lemon Zest
Italian flat leaf Parsley for Garnish


Peel and de-vein shrimp, rinse and set aside.
In heavy sauté pan heat olive oil until very hot - sauté shrimp in small batches until just cooked through remove with slotted spoon. Do not overcook!
When shrimp are cooked, add shallot, garlic, basil and half of lemon zest and sauté, being careful not to overcook garlic.
Deglaze with lemoncello and ignite flame to cook off alcohol. Reduce by one-fourth. Add white wine and lemon juice, reduce again by half.
Add fresh chopped parsley; add shrimp back in to pan and pieces of whole butter until sauce thickens slightly

In serving bowls place small (2oz) mound of baby arugula, spoon shrimp and broth over arugula, garnish with fresh parsley sprig and lemon zest.