Chef Chester Hardy from San Chez Bistro shares the restaurant's recipe for fire-roasted shrimp.
Gambas Asadas al Fuego
- 3 cups heavy whipping cream
- 1/4 tsp. thyme
- 1 tsp. chef salt
- 1/3 tsp. crushed red pepper flakes
- 1/3 tsp. granulated garlic
- 1/4 tsp. white pepper
- 1/3 cup extra strong Dijon mustard
Toss seven pieces of raw shrimp in "mussel dust," which is a mixture of equal parts paprika, ground cumin, cayenne pepper, salt, granulated garlic, white pepper, dried thyme and a mixed spice called "Jamaican Jerk" (any jerk spice will work.)
Sauté seasoned shrimp in a small cast iron pan with extra virgin olive oil until nearly cooked then add and an ounce of banana schnapps (we use Dekypers, but any will do.) This will cause the liquid to flame up, so watch out!
Add 2 ounces of mustard cream and cook for approximately one minute.
Add a 3 ounce scoop of white rice and serve.
- Chef salt
- 1 cup kosher salt
- 1 tbsp. ground white pepper
- 1 tbsp. granulated garlic powder
- 1tbsp. dried thyme
Mix well and keep in air-proof container.
Combine all except mustard and bring to a boil; be careful not to scorch or let the mixture boil over. Add mustard with whisk. Use now or cool for later use.