Bite with Belkys: Olive Oil Poached Shrimp From Paul Niedermann Fox Hell's Kitchen Contestant

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.

To Plate:

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.

Serves: 1

Serving Suggestion: White Wine

FOR MORE INFORMATION:

Fox Hell's Kitchen
www.fox.com/hellskitchen/

Johnson & Wales University
1701 Northeast 127th Street
North Miami, FL 33181-2518
(305) 892-7000
http://www.jwu.edu/