Buffalo grilled shrimp.
Creamy sweet miso corn soup.
You can use a big old cast iron skillet for this.
If you are going to skewer them and grill them
either on a grill pan or outside,
use two skewers and line the shrimp up one at a time,
these big beautiful jumbo shrimp
so that they're kind of straddling
both of those metal skewers
and it makes it so much easier to turn them uniformly
and they don't get away from ya.
So for the buffalo portion of our grilled spicy shrimp
turned in the buffalo sauce,
over here I have a pan with a few tablespoons of butter
and some garlic waiting.
That's not even on.
It's just melting from the heat from the stove top.
The shrimp we're going to dress
with olive oil non-aerosol cooking spray.
I already hit the other side.
Little salt and pepper
and I've got some of those beautiful fresh bay leaves
laced in between our jumbo shrimp
and then to highlight the smoky flavor,
a little smoked sweet paprika or pimenton
and then I'm going to use the aid of those skewers
to help me get them onto our griddle pan
and we'll season up side two.
Once we flip our shrimp, we're gonna put a lemon on there
and grill the lemon as well
so we get tons of juice and extra flavor out of the lemon.
We're gonna make a buffalo blue ranch yogurt sauce.
Yum.
So you start with the base of Greek yogurt.
I use, I like the flavor of a fuller fat yogurt.
You start with that
but you can also start with zero fat if you want or 2%.
So we add a little bit of grated garlic
and then I said ranch.
What does that mean?
That means equal amounts of dill, parsley and chive.
Yum.
A little bit of lemon zest and lemon juice.
A little salt and pepper and then my secret ingredient,
not just blue cheese but smoked blue cheese.
Yum.
So I'm gonna add some blue cheese to this and mix it all up.
So half a cup of hot sauce goes into the butter,
into the garlic.
I'm carefully removing the skewers from our grilled shrimp.
The flame is off.
We toss these beautiful jumbo shrimp
in that garlic and butter and hot sauce.
Yes.
And then I'm gonna pile our buffalo shrimp into this bowl
alongside our usual suspects of celery sticks
and carrot sticks.
I added some red pepper strips with this as well.
Our dip of course is that blue ranch style Greek yogurt dip
and then we pour the extra sauce down over the top.
Yes.
Yeah.
Give it a little squeeze of lemon and she's good to go.
Miso is becoming more and more popular
and more and more mainstream.
It's a natural delicious salty soy-based product.
White miso is very mellow.
We're gonna take a fat couple of spoonfuls of miso
and melt it together with sweet butter in a big old soup pot
with a few fat spoonfuls
equal amounts of the white mellow miso and our sweet butter
and then we're going to add a large onion,
two bay leaves, two fresh bay leaves, bay loves corn
and then we're going to maneuver the corn in
and after the corn gets going a bit,
we're going to add some shaved garlic to the mix
'cause I put garlic in everything
and we'll season it up and talk more soup
and the combination of liquids.
Pull out those cobs and the bay leaves.
Puree the rest of the soup and then to top this
because the soup is so sweet and mellow,
so we're gonna take our soup,
finish it with our sweet chili or you could use hot honey.
Hot honey is delicious in this as well.
A few chiles to float.
Mild and hot chiles and some nice mild green onion.
There you go.
(applause)