WE
WE ARE
WE ARE IN
WE ARE IN THE KITCHEN NOW WITH CHEF SEAN DEMAREST WITH RUTH'S CHRIS STEAK HOUSE.THEY'RE HERE
TO MAKE: BBQ SHRIMPRECIPE:4@
INGREDIENTS:4@1/4 TSP PAPRIKA1
TBS. CHOPPED GREEN ONIONS1/4
TSP. CAYENNE PEPPER15 EACH:
16/20 SHRIMP 8 OZ. SALTED
BUTTER3/4 OZ. CANOLA OIL1 1/2
OZ. DRY WHITE WINE1 TSP. FRESH
CHOPPED GRLAIC3 TBS.
WORCESTERSHIRE SAUCE3/4
TABASCO SAUCE1. WASH SHRIMP
UNDER WATER AND THEN PEEL THE
SHELLS AND DISCARD. DEVEIN THE
SHRIMP WITH A PARING KNIFE AND
THEN WASH UNDER WATER. REPEAT
UNTIL ALL SHRIMP ARE DONE,
PLACE ON A SHEET TRAY IN THE 4@
REFRIGERATOR. PLACE A LARGE
4@CAST-IRON SKILLET ON A BURNER
AND HEAT OVER HIGH HEAT. OADD
OIL AND COOK SHRIMIP UNTIL
THEY ARE DONE.REMOVE SHRIMP
AND SET ASIDE.ADD GREEN ONIONS
AND COOK FOR 1 MINUTEADD WHITE
WINE AND REDUCE THE VOLUME IN
HALF-ANY DRYWHITE WINE 4@WILL
WORKWHEN THE WINE IS REDUCED
BY HALF, MEASURE AND ADD THE
CHOPPED GARLIC,
WORCESTERSHIRE, TABASCO,
CAYENNE PEPPER AND PAPTIKA.
SHAKE THE PAN WELL. COOK FOR 1
MINUTE. REDUCE THE HEAT TO LOW.
CUT BUTTER INTO SMALL CHUNKS
WITH A KNIFE AND SLOWLY ADD T4@
PAN, SHAKING FAST TO MELT
BUTTER. CONTINUE TO ADD 4@BUTTE
UNTIL IT ALL ADDED AND SHAKE
UNTIL BUTTER IS MELTED. ADD 4@
SHRIMP BACK TO THE PAN AND
TOSS WELL TO COAT SHRIMP WITH
BUTTER AND TO HEAT
4@
4@ 4@
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FIVE AT FOUR..INCLUDING A WILD @ IDEA FOR DAD
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FIVE AT FOUR..INCLUDING ORE TO COME ON LIVE AT 4@THERE'S STILL PLENTY M THERE'S STILL PLENTY
M
THERE'S
THERE'S STILL PLENTY M 4@THERE' STILL PLENTY M