Shrimp

Instructions

WHAT TO DO

1. Place a grill pan on stove over high heat. Skewer shrimp with long metal or wooden skewers. Rub shrimp with olive oil and season with Cajun. Place shrimp skewers on hot grill, turning occasionally until shrimp becomes charred and cooked through about 10-12 minutes. 

2. In a medium sauté pan on medium-high heat, butter, onions and garlic. Sauté until garlic becomes fragrant. Add white wine to pan and reduce by half. Add marinara sauce and lemon juice; stir until all ingredients are incorporated. Sprinkle with Cajun seasoning to taste. Reduce heat to a simmer and cook for 5-7 minutes.

3. Remove sauce from heat and pour into a bowl.  Serve with grilled shrimp and French bread. Garnish with chopped parsley and lemon wedges. 

Ingredients
  • 5 colossus shrimp, head and tail on
  • 2 tbsp. olive oil
  • 3 tbsp. Cajun seasoning
  • 2 tbsp. unsalted butter
  • ¼ piece onion, diced
  • 1 tbsp. fresh garlic, minced
  • 1/3 c. sweet white wine
  • Juice from 1 lemon
  • 2 c. marinara sauce
  • Cajun seasoning to taste
  • 2 tbsp. flat leaf parsley, finely chopped
  • 1 lemon, cut into wedges
  • 1 loaf French bread, torn
Cornmeal Crusted Fried Gulf Shrimp | 0 Comments
From Cornmeal Crusted Shrimp , Aired on Fri 6/17
Chef Jeff Henderson, Fried, Shrimp
Instructions

WHAT TO DO

1.    Preheat oil to 375 degrees 1/2. Line a baking tray with paper towels and set aside. In a baking dish, whisk together flour, cornmeal, cayenne, paprika, black pepper and salt.

2.    Season the shrimp with salt and pepper. Dredge shrimp in the dry mixture. Deep-fry in batches.

3.    Fry shrimp for 2 minutes or until golden brown. Remove from oil with a slotted spoon. Drain on a paper towel lined baking tray. Serve hot.

Ingredients
  • 1 ½ quarts canola oil, for frying
  • 2 cups all-purpose flour 

  • ¼ cup yellow cornmeal
  • ½ teaspoon of cayenne
  • 1 teaspoon of paprika
  • ¼ teaspoon of black pepper
  • 1 teaspoon of kosher salt 

  • Kosher salt and pepper
  • 12 large gulf shrimp (peeled and deveined)
Instructions

WHAT TO DO

1.)   In a medium bowl, season the shrimp with the creole seasoning. Set aside.

2.)   Heat canola oil in a large pan over medium-high heat. Once the pan is hot, toss in the garlic and sauté until fragrant. Add the shrimp to the pan, and cook until bright pink, about 1 minute.

3.)    Remove shrimp from pan with a slotted spoon. Place on a plate and set aside. Pour the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns into pan; bring to a simmer. Cook sauce for about 15 minutes or until slightly thickened

4.)   Whisk the cubes of butter into the sauce. Once butter has melted, add the shrimp and cook for about 2 minutes. Serve shrimp and sauce in bowls with crusty bread for dipping.

Ingredients
  • 1 ½ lbs. large shrimp, peeled and deveined
  • 2 tablespoons creole seasoning
  • 2 tablespoons canola oil
  • 1 tablespoon fresh garlic, minced
  • ½ cup Red Strip beer
  • Juice from one Lemon
  • 6 oz. clam juice
  • 3 tablespoons Crystal hot sauce
  • 1/3 cup Worcestershire sauce
  • 2 dried bay leaves
  • 3 tablespoons sweet-smoked barbecue sauce, ready made (optional)
  • 1 teaspoon whole black peppercorns
  • ½ stick unsalted cold butter, cut into cubes
  • 1 French loaf bread
Southern Shrimp Ceviche with Avocado | 1 Comment
From Creamy Potato and Brisket Soup, Aired on Tue 4/12
Chef Jeff Henderson, Appetizer, Shrimp
Instructions

WHAT TO DO

1. In a large bowl, combine rock shrimp, garlic jalapeño, lime juice, olive oil, cilantro, red onion, salt and black pepper.

2. Mix shrimp in lime juice mixture and cover bowl with plastic wrap.  Refrigerate for 4 hours or until shrimp has turned white.

3. When ready to serve, add watermelon and avocado.

Ingredients
  • 1 lb. rock shrimp
  • 1 garlic clove, crushed
  • 1 jalapeño pepper, seeded and minced
  • ¾ cup fresh lime juice, about 8 to10 limes
  • ¼ cup extra virgin olive oil
  • 10 sprigs fresh cilantro, chopped and stems removed
  • ½ red onion, small diced
  • 1 pinch kosher salt
  • 1 pinch black pepper, fine ground
  • ¼ seedless sweet watermelon, small diced
  • 1 avocado, diced
Instructions

What To Do

1.    Over high heat, bring a large pot of salted water to a boil. Add fava beans and blanch for about 3 minutes. Transfer the beans into a bowl of ice water. Set aside.

2.   In the same pot, add chicken stock and bring to a boil. Add orzo and cook until al dente. Drain orzo and set aside.

3.   Place a large skillet over medium-high heat. Add butter and olive oil. After butter has melted, add onions and garlic. Sauté until soft, about 1 minute. Add shrimp to skillet and season with salt and pepper. Turn shrimp once and cook until bright pink.

4.   Add Orzo pasta, fava beans, parsley and cheese to skillet.  Toss thoroughly and place in a bowl.  Serve immediately.  

Ingredients
  • 3 cups of water
  • Kosher salt
  • 1 cup fava beans, shelled and boiled
  • 1 ½ cup orzo
  • 2 cups of low-sodium chicken stock
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb. medium shrimp, peeled and deveined
  • Kosher salt and fresh black pepper, to taste
  • 2 tablespoons freshly chopped flat leaf parsley
  • ½ cup of freshly grated Parmesan cheese
Instructions

WHAT YOU NEED

1.    Combine teriyaki sauce, lime juice, garlic, honey and chili flakes in a bowl. Stir to combine.

2.     Place shrimp in a large resealable bag. Add half of the teriyaki mixture to the bag and secure the top. Toss shrimp in the bag to make sure all shrimp is coated with the sauce. Marinate for about 30 min.

3.    Add vegetable oil to a large skillet over high heat. Remove shrimp from plastic bag and place in pan. Cook for 2 minutes, turning a few times. Add all the sauce from the plastic bag into the skillet and continue cooking the shrimp on high heat for 1-2 minutes until the sauce boils and thickens.

4.     Cook rice noodles or rice according to package instructions. Add rice or noodles to the skillet and stir-fry for 2 minutes. Serve. 

Ingredients
  • ¾ cup teriyaki sauce
  • 1 lime, juiced
  • 1 tablespoon fresh garlic, minced
  • 2 tablespoons honey
  • 1 teaspoon red chili flakes
  • 1 ½ tablespoons vegetable oil
  • 1½ dozen jumbo shrimp peeled, deveined, tails on
  • 1 tablespoon black sesame seeds
  • Rice noodles or rice
Instructions

WHAT TO DO

1.    Heat oil in a 12-inch skillet over high heat.

2.    Add shrimp to the pan and cook until edges turn pink, about 1 minute. Add salt, pepper, garlic, and pepper jelly to pan. Stir well and cook until shrimp is fully coated.

3.    Remove pan from heat; using large spoon, transfer shrimp to a large plate and serve immediately.

Ingredients
  • 2 tablespoons canola oil
  • 1 ½ lbs. jumbo gulf shrimp, peeled and deveined
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • ½ tablespoon fresh garlic, minced
  • 3 tablespoons hot pepper jelly
  • Juice from ½ lemon
Skillet Fried Rice with Yum Yum-Popcorn Shrimp | 0 Comments
From Crispy Shrimp Fried Rice, Aired on Mon 7/25
Chef Jeff Henderson, New Orleans, Seafood, Shrimp, fried rice
Instructions

WHAT TO DO:

1. In a small bowl, whisk together soy sauce, sesame oil, fresh ginger and white pepper; set aside.

2. Heat olive oil in a large cast iron skillet over medium high heat. Add garlic and onions to skillet and cook, stirring often, until onions have become soft and fragrant, about 3-4 minutes. Stir in carrots, corn and okra. Cook stirring constantly until vegetables are tender, about 3-4 minutes. Stir in rice, green onions, soy sauce mixture, and chicken stock. Cook stirring constantly until heated through, about 2-5 minutes.

3. In a separate non-stick pan over medium heat, add olive oil and eggs. Scramble eggs until cook through. Fold into fried rice and mix well.

4. In a cast iron skillet, add canola oil ½ inch deep. Bring temperature of oil to 350 degrees. In a dredge pan add flour, cornmeal, salt, and ground black pepper. Mix thoroughly; set aside.

5. In medium bowl, add shrimp, Yum-Yum sauce, soy sauce, and ginger; mix well. With a slotted spoon, add shrimp to flour mixture to coat. Drop shrimp in hot oil. 

6. Cook shrimp until crispy about 3-4 minutes. Using a slotted spoon remove shrimp from skillet and place on a paper towel-line plate. Drain excess oil and spoon popcorn fried shrimp atop fried rice.  Drizzle Yum-Yum sauce over dish and garnish with black sesame seeds and scallions.

 

 

Ingredients
  • 3 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • ½ tbsp. fresh ginger, grated
  • ½ tsp. white pepper
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 carrots, peeled and small diced
  • ½ c. fresh corn
  • ½ c. fresh okra
  • 2 c. ready cooked brown rice
  • 2 green onions, finely chopped
  • 1/3 c. chicken stock
  • 2 tbsp. olive oil
  • 2 eggs, whisked
  • ½ c. all purpose flour
  • ½ c. fine cornmeal
  • 1 tbsp. Kosher salt
  • 1 tbsp. freshly ground black pepper
  • 1 lb. large shrimp, peeled, tail removed, cut into popcorn size
  • 1 c. original Terry Ho’s Yum-Yum Japanese sauce
  • 1 tbsp. soy sauce
  • ½ tbsp. fresh ginger, grated
  • 2 tsp. black sesame seeds (garnish)
  • 1 scallion, chopped (garnish)
The Back Story

WHAT YOU NEED

3 tbsp. soy sauce

1 tbsp. sesame oil

½ tbsp. fresh ginger, grated

½ tsp. white pepper

2 tbsp. olive oil

2 cloves garlic, minced

1 small onion, diced

2 carrots, peeled and small diced

½ c.  fresh corn

½ c. fresh okra

2 c. ready cooked brown rice

2 green onions, finely chopped

1/3 c. chicken stock

2 tbsp. olive oil

2 eggs, whisked

 

CRISPY POPCORN SHRIMP:

½ c. all purpose flour

½ c. fine cornmeal

1 tbsp. Kosher salt

1 tbsp. freshly ground black pepper

1 lb. large shrimp, peeled, tail removed, cut into popcorn size

1 c. original Terry Ho’s Yum-Yum Japanese sauce

1 tbsp. soy sauce

½ tbsp. fresh ginger, grated

2 tsp. black sesame seeds (garnish)

1 scallion, chopped (garnish)

 

WHAT YOU DO:

1. In a small bowl, whisk together soy sauce, sesame oil, fresh ginger and white pepper; set aside.

2. Heat olive oil in a large cast iron skillet over medium high heat. Add garlic and onions to skillet and cook, stirring often, until onions have become soft and fragrant, about 3-4 minutes. Stir in carrots, corn and okra. Cook stirring constantly until vegetables are tender, about 3-4 minutes. Stir in rice, green onions, soy sauce mixture, and chicken stock. Cook stirring constantly until heated through, about 2-5 minutes.

3. In a separate non-stick pan over medium heat, add olive oil and eggs. Scramble eggs until cook through. Fold into fried rice and mix well.

4. In a cast iron skillet, add canola oil ½ inch deep. Bring temperature of oil to 350 degrees. In a dredge pan add flour, cornmeal, salt, and ground black pepper. Mix thoroughly; set aside.

5. In medium bowl, add shrimp, Yum-Yum sauce, soy sauce, and ginger; mix well. With a slotted spoon, add shrimp to flour mixture to coat. Drop shrimp in hot oil. 

6. Cook shrimp until crispy about 3-4 minutes. Using a slotted spoon remove shrimp from skillet and place on a paper towel-line plate. Drain excess oil and spoon popcorn fried shrimp atop fried rice.  Drizzle Yum-Yum sauce over dish and garnish with black sesame seeds and scallions.

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

WHAT YOU NEED

5 colossus shrimp, head and tail on

2 tbsp. olive oil

3 tbsp. Cajun seasoning

2 tbsp. unsalted butter

¼ piece onion, diced

1 tbsp. fresh garlic, minced

1/3 c. sweet white wine

Juice from 1 lemon

2 c. marinara sauce

Cajun seasoning to taste                            

2 tbsp. flat leaf parsley, finely chopped

1 lemon, cut into wedges

1 loaf French bread, torn

 

WHAT TO DO

1. Place a grill pan on stove over high heat. Skewer shrimp with long metal or wooden skewers. Rub shrimp with olive oil and season with Cajun. Place shrimp skewers on hot grill, turning occasionally until shrimp becomes charred and cooked through about 10-12 minutes. 

 

2. In a medium sauté pan on medium-high heat, butter, onions and garlic. Sauté until garlic becomes fragrant. Add white wine to pan and reduce by half. Add marinara sauce and lemon juice; stir until all ingredients are incorporated. Sprinkle with Cajun seasoning to taste. Reduce heat to a simmer and cook for 5-7 minutes.

 

3. Remove sauce from heat and pour into a bowl.  Serve with grilled shrimp and French bread. Garnish with chopped parsley and lemon wedges.

 

 

 

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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