Grilled Colossus Black Tiger Shrimp
Estuary Cooking , Chef Jeff Henderson, Aired on Mon 6/27
New Orleans, Seafood, Shrimp, BBQ
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 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)