Fox 5 - What's Cooking - Ceviche Wine Bar

What's Cooking? Garlic Shrimp

Chef Ismael Otarola V | Ceviche Wine Bar
See The Video Here

Ingredients:

6 jumbo shrimp heads off, peeled and deveined
1 tablespoon olive oil
1 oz unsalted butter
½ teaspoon roasted garlic, minced
½ teaspoon aji pepper pure
1 oz Pisco ( peruvian spirit made from grapes)
2 oz dry white wine
2 oz heavy cream
1 tablespoon minced Italian/flat leaf parsley
Pinch of salt
Pinch of pepper
Served with grilled crusty bread

Procedure:

Let the sautee pan get very hot and add the oil then the butter.
Add the shrimp that has been peeled and cleaned.
Season with salt and pepper.
When the shrimp starts turning pinkish in color, add the garlic, the aji pepper pure and sautee.
Deglaze the pan with pisco, be careful as this will cause it to flambé.
Then add the wine and let reduce by half.
Add the cream and let simmer a minute or two until the sauce in the pan reduces and becomes a nice thick and creamy sauce.
Turn the stove off, check for additional salt and pepper needed in the sauce, and finish with the minced parsley.
Serve with the sauce over the shrimp and a side of crusty bread or crostinis.

Tip of the Day

The easiest way to peel the shrimp is by removing the segment right before the tail first, then the rest of the shell should come right off, to devein it or clean it, simply hold the shrimp by the tail using your thumb and index finger, rest it on the table and with your other fingers straighten the shrimp downwards, while holding it, use you knife to slightly slice the outside of the shrimp from tail to bottom as you press the blade down to the table scraping the vein out in one motion.

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