Overlooking Sarasota Bay, Dry Dock Waterfront Grill is known for serving one of the freshest grouper sandwiches on Florida 's West Coast and starts with sourcing the very best and freshest grouper. To make it Dry Dock style, executive chef Hector Torres take fresh-from-the-boat red grouper filets and grills them to perfection. While still hot, chef Torres brushes the cooked fish with a mixture of white wine and Worcestershire sauce, then serves it on a toasted brioche bun with sweet chili sauce on the side. An enormously popular waterfront dining destination on the south end of Longboat Key, the Dry Dock Waterfront Grill has been a favourite among locals and visitors since it opened in 1989.
Dry Dock Grill menu features fresh locally sourced seafood
Shrimp Bisque
Serves 4
Recipe courtesy of chef Hector Torres
12 oz cooked shrimp, peeled deveined and chopped
Bisque Base:
4 oz shrimp base
2 gallons water
1 large onion
3 stalks of celery
2 carrots
1 tbsp finely chopped garlic
2 bay leaves
8 oz tomato base
Additional:
1 tbsp paprika
1 tsp white pepper
6 oz shrimp brown seasoning
1 quart heavy cream
1/2 tsp nutmeg
Roux:
1 cup flour
1/2 lb unsalted butter
Place all of the base ingredients into a stock pot and boil until reduced by half, then strain the liquid into a separate container. Add the 'additional' ingredients to the liquid, combining them in the stock pot and cook on medium heat for 15 minutes.
Prepare the roux by heating the butter until melted and add the flour slowly until thickened. Add the cooked shrimp followed by the roux, and serve with additional shrimp and sprig of cilantro to garnish if desired.
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