Chef David was back on WISN-TV this past weekend and did another excellent job. Chef David showed the views some great recipes to incorporate shrimp. In case you missed it, find his recipes and links to his video demonstration on WISN below.
1 can white beans drained, ½ oz chopped fresh rosemary, 1 French baguette, olive oil to brush bread, 9 pieces of 16-20 peeled and deveined shrimp cut in half, 1 lemon cut in half, 1 cup white wine, 2 tbs pickling spice, ½ tsp whole peppercorns, ½ sm onion diced, 1 stalk celery (diced), 1 carrot (diced), salt and pepper to taste.
In a robot coupe, puree beans add salt and pepper to taste fold in chopped rosemary. Slice baguette brush with oil and quickly grill on both sides in a grill pan. In a sauce pot place lemon, white wine, vegetables and seasonings bring to a boil and simmer for 10 minutes. Strain the liquid and bring back to a boil. Remove from heat and add shrimp. Let set till the liquid is cool to the touch. Strain shrimp and chill in the refrigerator. To assemble spread bean puree over crostini and place on shrimp and serve.
Makes 18 pieces
12 pieces 16-20 peeled and deveined shrimp, 2oz salad oil, 6oz white wine (a drier wine not a sweet wine), 1 oz chopped garlic, 4 oz whole cold butter, 1 ¼ oz chopped fresh parsley, linguini, salt and pepper to taste.
Bring salted water to boil and cook pasta till al dente. Drain but do not rinse. In a sauté pan add oil and quickly sauté shrimp about 2 minutes. Add garlic and white wine. Let simmer one minute. Reduce heat and stir in butter. Add the parsley and toss with pasta.