Cooking With Chef Lee

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Lee Guidry is the Executive Chef at Seagar’s Prime Steaks & Seafood — a world-class, four-diamond restaurant in Miramar Beach, Florida (a few miles from Destin). Chef Lee serves masterful creations to guests at Seagar’s day in and day out. And now, he’s sharing some of his favorite recipes so you can experience the magic of Seagar’s in your very own home.

House-Made Bread

This week, bring Chef Lee’s cooking secrets into your own kitchen! Learn how his fresh and warm House-Made Bread rises to life with 5 simple ingredients.


  • 2 cups of water (100°F)
  • 5 cups of Hi-Gluten Flour
  • 1 tbsp Dry Yeast
  • 1 tbsp Sugar
  • 1 tsp Kosher Salt
  • 1 tbsp Vegetable Oil

Step 1: In a mixing bowl, pour water and whisk in yeast. Whisk until water begins to foam then add sugar, salt, and oil. Whisk until sugar and salt is fully dissolved. Using a dough hook, mix in flour. Continue mixing until the dough is smooth, about 8-10 minutes.

Step 2: Place dough in a well-oiled mixing bowl. Cover tightly and let dough rise until it doubles in size. Place dough on a clean surface, portion into desired size, then gently press dough to remove air pockets. With fingertips, continue to knead the dough removing additional remaining air pockets. Cover dough and let it rest for 10 minutes. Roll dough into itself, pinching any new air bubbles that may arise. Then roll dough to form smooth loaves.

Step 3: Place loaves on a lined baking pan, leaving enough room for bread to rise another ½ to 1 inch, depending on size of loaf. Again cover tightly and let proof for 1 to 2 hours, depending on temperature and humidity.

Step 4: Carefully uncover dough and score dough twice with a sharp knife. Bake loaves at 425°F. Mist with water and place in oven. Continue to mist bread every 4 to 5 minutes. Cook for 18 to 20 minutes, or until golden brown.

Enjoy your fresh house-made bread with butter or dipping oil.

Shrimp Agnolotti

Previously this month, Chef Lee shared how his House-Made Shrimp Agnolotti comes to life. This dish features seared Diver Scallops and a truffle pan sauce with snow peas, baby bell pepper, beech and shitake mushroom.

Part 1: Agnolotti and Filling

For the Agnolotti:

  • 1 lb All-Purpose Flour
  • 4 Whole Eggs
  • 1 tbsp Olive Oil
  • Pinch Kosher Salt

Hand mix all ingredients until smooth. Then, wrap and refrigerate your dough for at least two hours, before portioning into four separate pieces. With a pasta roller, begin rolling and folding dough until you reach the #2 setting on your machine. If you’re using a rolling pin, roll until the dough is ⅛ inch thick. When ready, portion dough with a 2 or 3-inch cookie cutter and set pieces aside.

For the Filling:

  • 4 16-20 ct Gulf Shrimp
  • 1 tsp Minced Shallot
  • 1 tsp Fresh Chive
  • 1 tbsp Boursin Cheese

Peel and devein the shrimp. On medium heat, sauté the shrimp and shallots. Once cooked, remove from heat, roughly chop the resulting mixture, and mix in the chive and Boursin cheese. Cool the mixture completely before adding to the agnolotti.


Coat half the pasta with egg yolk. Spoon in small amount of filling. Fold pasta in half and pinch shut. Using a small fork, pleat edges of pasta. Drop pasta into boiling salted water for 3 to 4 minutes. Once they float remove from water.

Part 2: Scallops and Pan Sauce

For the Scallops:

  • 3 Scallops
  • Kosher Salt
  • Black Pepper

Place a small skillet on high heat with a small amount of blended oil. Pat dry the scallops and season one side of the scallops with salt and pepper. Season the bottom of scallops and begin to cook the scallops with the seasoned side down. Sear the scallops for 3 to 4 minutes then flip and sear for 3 more minutes. Turn off heat and set aside.

For the Pan Sauce:

  • A Handful of Shallots
  • A Handful of Beech and Shitake Mushrooms
  • A Handful of Baby Bell Peppers
  • A Handful of Snow Peas
  • 2 oz Dry White Wine
  • 3 oz Shrimp Stock

Place skillet over medium heat. Saute shallot, mushrooms, peppers and snow peas for 2 minutes. Then, deglaze with 2oz dry white wine, add 3oz fume or shrimp stock, and reduce for 3 minutes. Add agnolotti and cook 2 to 3 minutes, or until liquid begins to thicken.


In the center of a shallow, round bowl place agnolotti. Slice scallops in half and place each half on top of each agnolotti. Top with vegetables and pan sauce and enjoy!

With that, you have everything you need to make our House-Made Shrimp Agnolotti. Prefer to be wined and dined? Come to Seagar's and enjoy Chef Lee’s creations in the comfort of our dining room — with a glass of delicious wine and the soothing sounds of a baby grand piano.