Tuesday, August 28, 2012
Bite with Belkys: Tequila Shrimp from Whiskey Joe's Bar & Grill
One local chef is showing us his take on a Florida favorite. Let's grab A Bite with Belkys.
WSVN -- The Chef: Bobby Frank
The Restaurant: Whiskey Joe's Bar & Grill (Key Biscayne)
The Dish: Tequila Shrimp
4 oz. of 41/50 shrimp
1 garlic clove, minced
1/4 cup of Tequila
1/2 cup of clam juice
juice of 1 lemon
1 tsp of chicken base
1 tsp of cornstarch and 1 Tbs of water, mix together until there are no lumps
1/4 lb. of unsalted butter, room temperature
1 Tbs of fresh parsley, chopped
1 garlic clove. minced
1 Tbs of powdered garlic
1 Tbs of salt
1 Tbs of pepper
zest of 1/2 a lemon
juice of 1/2 a lemon
1-2 Tbs of vegetable oil
1 roma tomato, diced
1 Tbs of capers
salt and pepper, to taste
1 Tbs of feta cheese
microgreens (for garnish)
1/2 loaf of cuban bread, toasted and sliced
Method of Preparation:
-Begin by marinated the shrimp for 20 minutes with minced garlic and tequila.
-Then, prepare a sauce. In a pot, add clam juice, lemon juice and chicken base and bring it to a boil. Next, add the cornstarch and water mix.
-Now, make flavored butter. Combine unsalted butter with parsley, minced garlic, powdered garlic, salt, pepper, lemon zest and lemon juice.
-After, in a hot pan add a drizzle of oil and toss in the marinated shrimp and sauce. Let it reduce by half. Then, add the flavored butter, tomatoes, capers and a pinch of salt and pepper.
At the restaurant, they serve the shrimp in a cast iron skillet and top it with feta cheese and microgreens. Serve the cuban bread on the side.
Serving Suggestion: Coconut Mojito
NOTE: Take a printed copy of the recipe to the restaurant and receive a complimentary draft beer with your food order. (Valid one month after the air date.)
FOR MORE INFORMATION:
Whiskey Joe's Bar & Grill
3301 Rickenbacker Cswy
Key Biscayne, FL 33149