Chef Rob Stinson MS

Gulf Coast Chefs, reviews — By Administrator on February 16, 2010 at 8:32 am

Rob Stinson, Executive Chef and Owner of Gulfport’s Back Bay Seafood, Lookout 49, Salute Italian Restaurant and formerly Long Beach Lookout has made a huge impact on the Mississippi Gulf Coast in the past seven years. Lookout 49 was voted “Best Seafood Restaurant on the Gulf Coast 2006.” Rob trained under Cordon Bleu Chef Gerald Thabuis, former Chef for President of France Charles DeGaulle, Master Italian Chef Ciro Cuomo, and Creole Chef extraordinaire Nathaniel Burton. He has three TV cooking segments weekly, “Lunch at the Lookout,” and “Salute!,”on WLOX-ABC TV and “That’s What I Like About The South,” on FOX TV WXXV. His spectrum of work has spanned from 5-star dining at Windsor Court Hotel Grill Room, to managing the highest volume restaurant in the world, Orlando Planet Hollywood. Rob’s community involvement has separated him from other businesses on the Gulf Coast as he serves as former president of the Long Beach Chamber of Commerce, current president of Long Beach Rotary and sits on the board of many other committees. Rob was born in Mount Vernon, New York, grew up in Shaker Heights, Ohio and attended Miami University in Oxford Ohio. Rob, his wife Paige, children Samuel and Abigail live in Long Beach Mississippi.

Herb Crusted Shrimp with Citrus Cream Shrimp Herb Crust

Olive Oil 1 oz
Dry Parsley 4 oz
Dry Basil 4 oz
Dry Oregano 1 oz
Dry Thyme 1 oz
French Dijon Mustard 4 oz
WASI Shrimp 1 lb 16/20 count

Mix all herbs thoroughly in large mixing bowl. Coat shrimp with Dijon mustard. Dredge in herb mix and place in hot skillet with 1 oz of oil. Cook for two minutes per side. Additional if you like it cooked thoroughly. Top with citrus cream 3 oz.

Citrus Cream Sauce

Lemon 1 lemon heat 1 minute in microwave
Lime 1 lime heat 1 minute in microwave
Cream 8 oz
Lemon Zest Zest of the one lemon
Lime Zest Zest of the one lime

Heat skillet and place the juice of the lemon and lime. Allow to bubble till brown and no juice is left. Add cream and reduce in half. (Look at the line of cream from when you start and you will see the reduction on the side of the pan) Add the zest and you are finished. Any fresh herb can be added at this point if you like. Versatile sauce!

Shrimp Tomato Basil Cream

WASI Shrimp 1 lb peeled & deveined 50/60 count
Butter 4 oz
Garlic 4 oz
Flour 4 oz
Tomato Paste 4 oz
Cream 1 QuartCanned
Valarosa Tomatoes 1 Quart
Basil fresh 1 Cup
White Pepper to taste
Salt to taste

Heat butter in sauce pan. Add garlic and lightly brown. Add flour and stir till smooth. Add paste and mix well. Pour in cream, basil and tomatoes and allow to simmer for 10 minutes at a very low boil. Add shrimp and cook additional 10 minutes. Do not allow the tomatoes to sit and burn on the bottom Add salt and pepper to taste and remove from heat.

Amberjack Supreme Sauce

Olive Oil 3oz
Garlic 4 oz
Andouille Sausage 4 oz
WASI Shrimp peeled 4 oz
Crawfish tails 4 oz
Portabella Mushrooms chopped 4 oz
Crushed Red Pepper 2 pinch
Cream 8 oz
Parmesan Cheese grated 4 oz

Heat skillet till hot. Add oil and brown garlic. Add sausage, shrimp, crawfish, portabella and crushed red pepper. Cook till shrimp are pink. Add cream and reduce. Finish with parmesan and top over the grilled fish of your choice.

Aloha Shrimp

Aloha Marinade
Teriyaki 8 oz
Brown Sugar 4 oz
Honey 4 oz
Ginger grated 1 oz
Pineapple Juice 3 oz
Lemon Juice 3 oz

Heat a sauce pan with the teriyaki. Add the ginger and let reduce. Add honey, brown sugar, pineapple and lemon juice. Let cool.

Ingredients:
WASI Shrimp 1 lb 16/20 count
Dole Golden Pineapple 2 Slices ½” thick
Florida Juice Orange 2 slices ½” thick
Rice 2 cups cooked

Grill shrimp on flat grill with aloha sauce Grill pineapple and orangeon separate grill. Place on rice, pineapple, shrimp, orange and sauce. If sauce needs to be thicker add 1 tspn of corn starch to cold water.

Shrimp Bordelaise

WASI Shrimp 1 lb peeled 50/60 count
Olive Oil 3 oz
Garlic 4 oz
White Wine 1 oz
Margarine (melted) 3 oz
Parsley 3 oz
Lump Crabmeat 8 oz
Lemon 1/2 squeezed
Pepper To Taste

Place Shrimp on a flat grill with 1 tspn of oil (skillet must be hot) and cook 2-3 minutes per side (We marinate our shrimp in a light vinaigrette dressing for 1-2 hours before grilling. Just place in refrigerator and use when you are ready). In separate skillet place the remaining oil and add garlic to brown lightly. Deglaze with wine and add margarine, parsley, lump crabmeat and pepper. Toss lightly in pan and squeeze lemon to finish. Place on top of grilled Shrimp for a delicious healthy alternative.