"Not Your Typical Popcorn Shrimp", 9/17/13 - KATV - Breaking News, Weather and Razorback Sports

"Not Your Typical Popcorn Shrimp", 9/17/13

Posted: Updated:
  • RecipesMore>>

  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
  • Tuscan Grilled Chicken Pasta, 8/22/14

    Tuscan Grilled Chicken Pasta, 8/22/14

    Friday, August 22 2014 12:20 PM EDT2014-08-22 16:20:29 GMT
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>

Stephen Burrow, Clinton Presidential Center Executive Chef

&

Shane Henderson, Ben E. Keith Executive Chef

 

For the Shrimp:

.     1/2 lb.  Shrimp (size 26/30) (peeled and deveined)

.     1/2 Tablespoons Old Bay Seasoning

.     Juice of 2 Lemons

.     2 Tablespoon of Roasted Garlic Oil

.     1/2 Tablespoon of Crushed Red Pepper Flakes

.     1 pinch of ground celery seed

.     1 tablespoon fresh chopped tarragon

.     2 tablespoons fresh chopped parsley

.     1/2 of a small white onion, cut into thin strips

.     Salt to taste

 

1.    In a large sauté pan, heat the roasted garlic oil, celery seed, crushed red pepper, and onion.  Cook over medium heat, just until the onion starts to turn translucent in color.

2.    Add the shrimp, spreading them out evenly over the entire surface of the pan.  Do not allow the shrimp to rest on each other, keep them separated in the sauté pan.  This will ensure that they cook evenly.  Cook for approximately 2 minutes.  Then Flip the shrimp over to allow them to cook on their other side.

3.    Once you have turned the shrimp over, squeeze the lemon juice over them and continue to cook an additional 90 seconds.  You will know they are done when their meat has turned white through both sides and their tails have turned an orange-red color.

4.    Remove the shrimp from the sauté pan with a set of tongs, Continuing to cook the remaining ingredients in the pan for a couple of minutes or until the liquid has simmered down to about half of it's original volume.

5.    Once the shrimp have been removed, while you are reducing the liquid, add in the parsley and tarragon.   

6.    Once the liquid has reduced and what is left over is mostly onion.  Turn off the heat.  This mixture will be used to top your shrimp with after they have been put on the final plate

 

 

Popcorn Grits:

.     1 bag of popcorn, popped in microwave

.     3/4 cup of white wine

.     1/2 teaspoon, smoked paprika

.     1 teaspoon of sugar

.     3 tablespoons of butter

.     1 1/2 cup of cooked grits

.     2 cups heavy cream

.     Salt to Taste

 

1.    In a large pot (a soup or pasta pot), melt the 3 tablespoons of butter with the smoked paprika over low heat.

2.    Once the butter was completely melted pour in the bag of popcorn, but make sure to only add the popped kernels and discard the hard uncooked kernels (these will not blend up well.

3.    Toss the popcorn around in the pot, coating it thoroughly with the butter.  I have found that different brands of popcorn will hold different amounts of butter, so it is a good idea to have an extra tablespoon reserved just incase you need to add it.  

4.    Once the popcorn and butter have been incorporated, add the white wine and turn the heat to medium-high

5.    The steam from the wine should start reducing the popcorn down in size greatly.   Cook the wine for approximately 2 minutes or until there is no trace of extra liquid, just a "popcorn paste"

6.    At this point, turn the heat on your stove back down to low and add the heavy cream.  Once the cream is hot and there is steam coming off of the top, add the cooked grits.

7.    Cook over medium heat, stirring constantly, until the cream and grits have been incorporated and the consistency comes back to that of freshly cooked grits.

8.    At this point, taste the grits and check to make sure they do not need to be seasoned with salt

9.    Place a small pile of grits on a plate.   Using a set of tongs, place 5-6 shrimp on top of the plated pile of grits.   Using the same tongs, grab a scoop of the sautéed onions left from cooking the shrimp.  Put these onions over the shrimp.  Garnish the shrimp and grits with chopped parsley, scallions, or paprika oil.

10.   Enjoy!

  • EntréesMore>>

  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
  • Tuscan Grilled Chicken Pasta, 8/22/14

    Tuscan Grilled Chicken Pasta, 8/22/14

    Friday, August 22 2014 12:20 PM EDT2014-08-22 16:20:29 GMT
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>