Matt Prentice teams with Gleaners

myfoxdetroit.com - The Matt Prentice Restaurant Group is offering holiday shoppers a fantastic reason to purchase their Gift Cards this holiday season. The restaurant group will donate 10 percent of total sales to Gleaners Community Food Bank of Southeastern Michigan.

Childhood hunger is a crisis in our community with 1 in 4 children going hungry every day.

Matt Prentice Restaurant Group gift cards are available in any denomination at all restaurants and online here

Gleaners provides three meals for every $1 donated.

HERE IS CHEF JEREMY KALMUS' RECIPE FROM NO. VI CHOPHOUSE *AS SEEN ON FOX 2 MORNING*

Shrimp Cocktail Recipe

24- U/12 Shrimp (thawed)
1Qt. Court Bouillon(see recipe)
1Qt Cocktail Sauce(see recipe)
1/2# Curly Endive or Frisee
1 Styrofoam Cone
24 Red Frill Tooth Picks

Method:

Prepare the Court Bouillon per recipe and bring to a boil. Add the thawed Shrimp to the Court Bouillon and the boil will stop. Keep heat on high Flame. While the Shrimp is cooking, Take some ice and put it in a large bowl and fill it with water. As soon as the Court Bouillon comes to a boil, the shrimp are done. Pour the shrimp into the ice water. This shocks them and stops the cooking process.

There is nothing worse than over cooked Shrimp!

Take the shrimp and peel them. With a paring knife, make an incision along the back side and wash out any debris under cold water. After, reserve the Shrimp until service.

Prepare the cocktail sauce to recipe or taste. Some people, like me, like it spicy but others do not. Adjust accordingly.

For service, take the Shrimp and place the frill picks through then. Place Frissee on the cone which can be procured from "Michaels" and secure the Frissee with the Shrimp thus creating a Shrimp Christmas Tree. Serve your "Tree" with a bowl of the awesome sauce.

Court Bouillon:

3 cups Water
1 cup of Dry White Wine
2 Lemons (Juiced)
1 Spanish Onion Diced
1 Rib of Celery Diced
2 Garlic Cloves (Minced)
10 Sprigs of Fresh Time
2 Bay Leaves

Method:

Combine all ingredients and bring to a boil. Reduce temperature and simmer for 8 minutes.Strain and reserve until needed.

Matt's Cocktail Sauce:

1 cup Ketchup
1 cup Chili Sauce
1/2 Spanish Onion (Grated Fine)
1/2 cup Prepared Horseradish (More or Less can be used)
2T Fresh Lemon Juice
2T Worcestershire Sauce
To Taste Tabasco Sauce

Method:

Preferably the day before use, combine all ingredients and mix. Chill until needed. It is best to have the sauce sit for 24 hours to allow the onion to fully flavor the sauce.