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Chefs Coast to Coast

From the Gulf Coast to the Gold Coast, I talk with Chefs and Owners of Hometown Hero Restaurants and find out what goes on behind the kitchen doors and how they make the dishes we love.
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Jul 26, 2016

Chef Mikey of the Chef Michael Sanguinetti Group and EPIC Chefs joined us on Chefs Coast to Coast to talk about his new restaurant venture, Edison, in North Heights (#NOHO), Houston.

He shared a recipe with us for braised shrimp that is perfect for a warm Houston day! 

Chef Michael Sanguinetti’s

CAST IRON SEARED GULF SHRIMP WITH COMPRESSED MELON SALAD

For the brine

6 cups water
4 cups ice
1⁄2 cup kosher salt
1⁄2 stalk lemongrass, smashed open 1⁄2 each lime, zested and juiced 3lbs U-12 Shrimp

Brine the shrimp:

Pour water and ice into a deep container. Stir in kosher salt, lemongrass, and lime zest. Add shrimp and transfer container to refrigerator for 3 hours. Remove the shrimp from the brine, pat dry with paper towel and set them on a paper towel-lined tray. If time permits, place shrimp on a cooling rack and refrigerate uncovered for up to 3 hours allowing shrimp to air dry.

Sear and serve the shrimp

Remove shrimp from refrigerator. In a large bowl, toss shrimp with olive oil. Set a large, low-walled pan, preferably a cast iron griddle, over medium-high heat. Once the pan is smoking hot, increase heat to high and add half the shrimp spaced 1⁄2 inch apart. Sear shrimp for 2 minutes, gently pressing them against the pan to ensure full contact, then flip. Sear reverse side for another 2 minutes or until both sides are well caramelized and shrimp begins to curl, then transfer shrimp to platter and repeat with remaining shrimp. Season with coarse sea salt. Serve with charred lemons.

For the melon and cucumber salad with peppers

2 lb honeydew melon, cut into 1 1⁄2 inch thick rectangles lemon oil (to taste)
1 each Fresno chili, seeded and sliced thin
1 each Serrano pepper, seeded and sliced thin

coarse sea salt (to taste)
1⁄4 cup EVO
1⁄2 teaspoon lime zest, finely grated
1 tbsp fresh lime juice
4 each Persian cucumbers, sliced long ways 1⁄4 cup mint leaves, torn
1⁄4 cup lemon verbena leaves, torn
1⁄4 cup flat leaf parsley, torn

Directions

Place the honeydew melon in a vacuumed seal bag to compress place in cooler for 4 hours until very cold. Place chilies in a small bowl and toss with 1⁄2 teaspoon salt. Let Chiles stand for 10 minutes, or until salt dissolves stir in the olive oil and let the mixture stand at room temperature for 10 minutes until the oil taste piquant. Remove the melon from the refrigerator just before serving. Season with the lime zest and juice before serving. Scatter the chilies and some of the chili oil all around the platter. Scatter the cucumber slices and finish with scattering of the herbs and a sprinkling of salt.

You can connect with Chef Mikey on facebook as chefmichael.sanguinetti, Instagram as thechef_mikey or online at www.michaelsanguinetti.com.

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