Shrimp, Swordfish And Crepes

Born in Heidelberg, Germany and raised in Auckland, New Zealand, Chef Martin Heierling has worked in top kitchens around the globe.

He combines all of his culinary influences and favorite flavors at his Las Vegas restaurant "Sensi," located inside the Bellagio Hotel and Casino's new Spa Tower.

Saturday morning he is in New York City taking the Chef on a Shoestring challenge. He is creating a meal for four on the Saturday Early Show's $40 budget.

Here is his menu: Marinated Shrimp Salad with Grated Coconut; Grilled Swordfish with Tomato-Basil Sauce; and Crepes Flambee with Mango and Brown Sugar.

The following are his recipes:

Marinated Shrimp Salad with Grated Coconut
Serves 4

Ingredients:
For the Salad:

12 medium Tiger Shrimp, peeled and deveined
2 teasp. Sugar
2 Tblsp. Fish Sauce
2 cups Grated Coconut or 1 whole Coconut
8 small Shallots, peeled and thinly sliced
1 stalk Lemongrass, finely sliced (or 1-1/2 teasp. lemon zest)
1/2 cup Mint leaves
1 bunch Cilantro leaves picked and stalks finely chopped
1 teasp lime zest
2 Jalapenos, sliced into julienne

For the Marinade:
2 cloves Garlic peeled
1 pinch Salt
4 Jalapenos, seeds removed
1/2 cup Lime Juice

Method:

1. Start making the marinade by crushing the garlic with the salt and the sliced jalapenos, using the back of a knife, until it turns into a smooth paste.
2. Place the paste into a bowl and mix with the Lime Juice.
3. Cut the Shrimp into halves and quickly sautee in a Teflon Pan with very little oil. This takes only about 10 seconds. Then, place the Shrimp in the marinade.
4. Now add the Fish Sauce and Sugar to the bowl to achieve a balance of sweet, sour, salty and hot. This mixture serves as the shrimp marinade and the dressing for the salad.
5. To finish, add all the other ingredients into the bowl. Mix gently and thoroughly. Arrange on a plate or in the coconut shells.

Ingredients:
For the Swordfish:
4 5 oz. Swordfish Steaks
2 Tblsp. Extra Virgin Olive Oil
1 Lemon washed thoroughly
1 Tblsp. Dried or Fresh Thyme
Salt and Pepper to taste

For the Tomato Basil Sauce "al Cartoccio":
3 medium size Yellow Vine Ripe Tomatoes
10 Red Tear Drop or Cherry Tomatoes
1/2 of a peeled Red Onion thinly sliced
1/4 cup Extra Virgin Olive Oil
2 cloves Garlic shaved
1/4 cup Chopped fresh Basil
1 medium size green Zucchini cut in Rounds
Salt,Pepper,Chili Flakes to taste
2 sheets Aluminum Foil

For the Garnish:
4 thinly Sliced Bread Croutons
Basil Oil (recipe to follow)
Sea Salt
Fresh Basil

Method:

1. For the Swordfish , place the steaks in a deep plate and grate the yellow rind of a washed Lemon over it.
2. Drizzle with the Extra Virgin Olive Oil and season with the Thyme ,Salt and Pepper. Make sure both sides are evenly marinated. The Fish should be nicely covered with oil, not sitting in a pool of it. Let marinade for a few minutes until grill is hot.
3. In the meantime, remove the core from the Yellow Tomatoes and cut a cross in the skin. Quickly blanch in boiling water for 10 seconds and shock under cold running water. Peel off the skin and discard. Cut the peeled Tomatoes into 8 wedges each. Cut the small Teardrop/Cherry Tomatoes into halves.
4. Spread out the first sheet of Aluminum foil on the table and place the Tomatoes in the center. Sprinkle the shaved Red Onions, Chopped Basil, the shaved Garlic and the Zucchini on top and season with Salt, Pepper & Chili Flakes. Place the second sheet of Aluminum Foil over the ingredients. Seal the small package by carefully folding over every side tightly so no air can escape.

   NOTE: If you wish, you can divide all of these ingredients among four separate foil packets so each person has their own individual portion.

5. Start grilling the Swordfish steaks on the hot grill the same way you would a steak, cross marking it on the griddle.
6. At the same time , place the "Cartoccio" pouch next to the fish on the grill.
7. Cook each side of the Swordfish for 4 minutes to reach medium rare. During this time the aluminum pouch will blow up like a balloon and its ingredients will be cooked.

Method:

1. Blanch the basil in boiling water for 10 seconds then shock in ice water.
2. Place Basil in a kitchen towel, roll it up tight and squeeze out as much water as possible.
3. Remove the Basil from towel and place in a blender together with the oil.
4. Allow to blend on high speed for 3 minutes until the oil turns dark green and becomes warm from the friction. Strain though a fine sieve and allow to cool.

Ingredients:
For the Crepes:
1 1/4 cups Milk
2 Tblsp. Sugar
2 Eggs
1 1/4 cups Flour
4 Tblsp Butter, melted
1 Orange, zested
Pinch of Salt

To Finish
1 Mango, peeled and diced
8 Tblsp. Brown Sugar
2 Tblsp. Butter
1/4 cup Lime Juice
Juice of 1 Orange (use the orange needed for zest)
1/4 cup Brown Rum
1/2cup whipped cream

Method:

1. Mix all the ingredients for the Crepe in a bowl, adding the butter at the very end, and mix well.
2. Heat up a round Teflon Pan over medium flame and then pour in the batter so it just coats the bottom, keeping the crepe as paper thin as possible. After 1 minute flip the thin crepe