Thursday, August 18, 2011
Bite with Belkys: Olive Oil Poached Shrimp From Paul Niedermann Fox Hell's Kitchen Contestant
You can have seafood prepared many different ways and tonight, one local chef is showing us how to make his favorite shrimp dish, and he's a contestant on Fox's Hell Kitchen. Time to grab a Bite with Belkys.
The Chef: Paul Niedermann from Fox's Hell's Kitchen
Cooking at: Johnson & Wales University
The Dish: Olive Oil Poached Shrimp
5 (U-8) shrimp, cleaned and deveined
10 garlic cloves
1 quart of extra virgin olive oil
1 lemon, thinly sliced
1 jalapeno, thinly sliced
1 med red onion, thinly sliced
1 pint of white balsamic vinegar
salt, to taste
black pepper, to taste
1 loaf of bread
1/4 lb of butter
Method of Preparation:
-Start by roasting garlic cloves in a pot with extra virgin olive oil. Once the oil starts to boil, bring it down to a simmer. Let it cook slowly for about 45 minutes to an hour.
-Then, thinly slice lemon, jalapeno and red onion. Chef Paul likes to use a mandoline.
-Next, transfer the roasted garlic cloves to a hot pan and add a dash of white balsamic vinegar.
-After, add the sliced red onion, lemon and jalapeno. Season the sauce with salt and pepper.
-Lastly, toss in the shrimp, cover the pan and let it cook.
-In the meantime, toast your bread slices and spread on a little butter.
Serve the shrimp and top it with the goodies left in the pan. Place the toasted bread on the side. You can garnish with chopped chives.
Serving Suggestion: White Wine
FOR MORE INFORMATION:
Fox Hell's Kitchen
Johnson & Wales University
1701 Northeast 127th Street
North Miami, FL 33181-2518