Four Seasons. One Lifestyle.
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On Today’s show I discuss how I make shrimp n grits, The grits have cheddar cheese and garden fresh chives along with some roasted red peppers. …
UPDATE–I WON!! Read All About The National Restaurant Assoc. 2008 YOUTUBE Hot Chef Challenge
Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 20 minutes
Servings: 1
Recommended Beverage: margaritas
Description:
Learn how to create a delicious sauteed shrimp dish with a coconut Margarita sauce. Served with local plantation rice and organic black beans.
Ingredients:
2 tbs pure olive oil
2 tbs shallots chopped
1 clove garlic chopped
3 tbs lime juice
5 whole local wild caught jumbo shrimp peeled and deveined
1/4 cup organic black beans
1/4 cup coconut milk
3 tbs cilantro chopped
3 tbs triple sec and tequila mix (50-50)
salt and pepper to taste
Directions:
1. Make rice per package instructions, add 1 tbs diced red bell pepper or other seasonal veggies such as zucchini or tomato.
2. When cooked, place rice in a ramekin pressing to make it tightly packed. Turn out mold on serving plate.
3. In a skillet over high heat add oil, then shallots and garlic, saute for 1 minute.
4. Add shrimp, saute for 3 minutes, add lime juice, cook another minute. Deglaze pan with liquor (off the flame please) add beans, coconut milk and cilantro. Season with salt and pepper.
5. Reduce pan sauce for a minute or two then plate up the dish. [/private]
Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
Servings: 2
Recommended Beverage:Chardonnay
Description:
This is a great Summer dish, perfect for lunch on the patio with friends and family. Pick only the ripest tomatoes, Heirlooms are my favorite. I use local wild-caught shrimp but if you can’t get local go with the freshest wild shrimp available.
Ingredients:
SHRIMP SALAD
1/2 lbs 16/20 fresh wild shrimp
1/2 rib celery minced
1/4 cup red bell pepper minced
1 medium shallot minced
1/2 tsp salt
1/2 tsp black pepper
3/4 tsp Herb De Provance
3 tbs garlic aioli
2 tbs creme Fraiche
1 tsp fresh dill chopped
COURT BOULLION
3 cups water
1/2 cup white wine
2 whole bay leaves
6 whole black peppercorns
1 medium lemon cut in half
1/2 medium onion quartered
1 medium carrot cut in 1-inch chunks
Directions:
1. Begin by removing the insides of 6 ripe tomatoes and set them aside for later.
2. Place in a large pot, all of the ingredients for the court bouillon, bring this to a simmer and let simmer for 10 minutes then turn up the heat to a boil.
3. With a large bowl of ice water at the ready, dump the shrimp into the boiling water. When the shrimp float for about thirty seconds they are ready and you can remove them from the boiling water and place them directly into the ice water. let them cool before removing their shells and chopping.
4. Now in a bowl mix together the celery, pepper, shallot, herbs, seasonings, crème Fraiche and chopped shrimp. Begin to combine the salad and garlic aioli one tablespoon at a time until you achieve your desired consistency.
5. Season to taste and place the salad into the hollowed out tomatoes.
Chef’s Notes: Mayonnaise can be substituted for the creme fraiche and aioli.
Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 2 hours
Servings: 6
Recommended Beverage: Meursault
Description:
This recipe highlights Local fresh wild caught shrimp. The sweet shrimp paired with the spicy Anaheim chili is a natural and adding the cheese and frying it crispy golden brown, well it’s just irresistible. So try this one today.
Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
6 large Anaheim chilis roasted and peeled
2 lbs shrimp peeled and deveined
2 cups Monterey Jack cheese shredded
1 lime zezt
1/4 cup cilantro chopped
1/4 cup green onions chopped
2 tbs olive oil
2 tbs garlic chopped
1/4 cup white wine
2 cups corn chips crushed
1 recipe beer batter
pure olive oil for frying
Directions:
1. In a large sauté pan heat the olive oil over medium high heat. Cook the garlic for a minute or so while stirring. Add the shrimp and green onions and cook until the shrimp curl and turn pink, about 3-4 minutes. Add the wine and let it reduce for a minute. Remove from the heat and chop the shrimp into bite size pieces.
2. In a large bowl combine the shrimp, Jack cheese, cilantro and lime zest. Mix well to form one large “dough like” ball.
3. Stuff the chilies with the cheese mixture and refrigerate for least 1 hour.
4. After 1 hour dip the chilies into the beer batter and then the corn chips. Gently squeeze the chili to ensure that the chips adhere. These should be refrigerated again for 30 minutes.
5. Fry the chilies in 375-degree oil until brown and crispy, then serve.
Chef’s Notes: If fresh local shrimp isn’t available be sure to use frozen wild caught shrimp, they taste much better.[/private]
