The Chef: Paul Niedermann from Fox's Hell's KitchenCooking at: Johnson & Wales UniversityThe Dish: Olive Oil Poached Shrimp
5 (U-8) shrimp, cleaned and deveined10 garlic cloves 1 quart of extra virgin olive oil1 lemon, thinly sliced1 jalapeno, thinly sliced1 med red onion, thinly sliced1 pint of white balsamic vinegarsalt, to tasteblack pepper, to taste1 loaf of bread1/4 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 Kitchenwww.fox.com/hellskitchen/
Johnson & Wales University1701 Northeast 127th StreetNorth Miami, FL 33181-2518(305) 892-7000http://www.jwu.edu/