Olive Oil Poached Shrimp From Paul Niedermann Fox Hell’s Kitchen Contestant

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.

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


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