VOODOO SHRIMP
Don's Pomeroy House
Address: 13664 Pearl Road, Strongsville
Phone: 216-572-1111
List of Ingredients
Voodoo Marinade:
1/4 cup curry powder
2 tbsp. black pepper
2 tbsp. white pepper
2 tbsp. brown sugar
1 tbsp. onion powder
1 tbsp. minced garlic
2 tbsp. ground coriander
1/2 cup lemon juice
3/4 cup water
3/4 cup vegetable oil
Combine all ingredients in a bowl and stir well.
Corncakes:
2 1/2 cups corn
3/4cup milk
1/2 cup cornmeal
1/2 cup all-purpose flour
2 tbsp. melted butter
2 tbsp. honey
1 tsp. baking powder
2 tsp. fresh thyme
Reserve half the corn. Combine the rest of the ingredients in a food
processor and pulse at high speed till well combined, but not pureed.
Stir in remaining corn. Pan fry the silver dollar-size corncakes in a
little oil over high heat until browned on both sides. Set aside.
Voodoo Sauce:
1/2 cup Voodoo Marinade
3/4 cup honey
2 tbsp. lime juice
2 tbsp. unsalted butter at room temperature
Combine marinade, honey and lime juice in a sauce pot and heat till
close to a boil. Remove from heat and stir in butter till thoroughly
incorporated.
Shrimp:
20 shrimp, cleaned
10 bacon strips, cut in half
5 8-inch wooden skewers
Fresh chives for garnish
Wrap each piece of shrimp with half slice of bacon and impale on
skewer so skewer goes through tail and body. Place four shrimp on
each skewer and brush with 2 tablespoons of the marinade. Roast
skewers in 400 degree oven for 10-12 minutes. Remove from skewer.
To assemble plate: Place three corncakes in a stack in the middle of
the plate. Spoon about 3 tablespoons of Voodoo sauce around the
cakes. Put one shrimp on the top of each of the corncakes and the
remaining pieces around the corncakes with the tails of the shrimp
standing upright. Garnish plate with long stems of fresh chives.
Serves five.
Recipe
Historic houses have a way of surviving the ravages of time, and
Strongsville's Pomeroy House, built in 1848 by Alanson Pomeroy, was
no exception.
Before the modified Greek Revival homestead found a place on the
National Register of Historic Places in 1975, its basement had been
perpetually flooded, its floors warped, its double-thick brick walls
reamed, its beautiful mahogany staircase obliterated and its windows
broken.
The story of the old house is told at length in a handout available
at Don's Pomeroy House, the elegant restaurant that now occupies the
premises. But we'll come back to that.
Strongsville had to add a Historic Preservation section to its zoning
code before the renovation could be undertaken in 1979. Then the
rebuilding began full steam with painstaking attention paid to every
single tiny detail. The effort put into the plan was colossal.
Interested neighbors, friends, benefactors, restoration groups and
semisocial groups dropped by often and monitored the progress.
To get a fix on the blood, sweat and tears involved, consider the
short story of the bricks: The once-whole bricks, made for the
original building from local clay, had become chunks, chips and
fragments that were ground into the soil and sprinkled over
everything. Workers spent two weeks sorting through them in order to
salvage and reincorporate 6,000. Other, newer bricks had to be added
to the structure, of course, but they too were made from Ohio clay.
An addition to the homestead also was built during the restoration.
The backbreaking work paid off on March 12, 1980, when the restaurant
opened to the public. The recycled bricks are in the lobby behind the
host's stand and along the stairs to the pub.
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