"Sloppy D'oh!" with Truffle Chips and Beer

This recipe comes from the 'Scary Surf and Turf' episode of Top Chef Masters, featuring cast and crew from FOUR show The Simpsons. Have a go at cooking this 'Homer' inspired dish and let us know how it turned out by commenting below!

Ingredients

- 2 Tbsp Vegetable Oil
- 2 Tbsp Tomato Paste
- 1 cup Crushed Tomatoes
- 1 teaspoon Tabasco
- 2 Tbsp Worchestershire
- 1 cup Reduced Veal Stock (Start with 1 pint and reduce to 1 cup)
- 1 cup sugar
- 1/2 cup vinegar
- Water
- 3 Tbsp Garlic
- 13 Tbsp Oil
- 1 Tbsp fresh Thyme leaves
- 2 Medium Onions, diced
- 1 1/2 Green Bell Peppers
- 3 Tbsp Paprika
- 1 lb Shrimp, peeled and chopped
- Toasted Rolls
- Pickles
- Chips

Directions

1. Reduce the veal stock.

2. In a small sauce pot, combine the sugar and just enough water that it covers the bottom of the pan. Boil until it becomes a dark caramel. Immediately add the vinegar to dissolve the caramel (gastrique).

3. In 2 Tbsps of vegetable oil, sauté the garlic, fresh thyme and 2 onions until soft.

4. In a separate pot, sauté the tomato paste for 2 minutes. Add the crushed tomatoes and cook to a thick consistency.

5. Combine the sautéed onion mix with the tomato, gastrique, stock, Tabasco and Worcestershire. Cook slowly to reduce.

6. In a large skillet, sauté 2 onions and pepper until soft.

7. Season the shrimp with salt and pepper. Add and stir in for 1 minute.

8. Add paprika and the tomato sauce. Cook until thick (approx. 3 minutes).

9. Toast the roll. Fill with the hot sloppy doe mix.

Wah lah!