PEEL & EAT SHRIMP WITH COCKTAIL SAUCE – Bring water to a boil. Season with Shimp boil, salt, and lemon juice. Allow to boil for a few minutes, then add shrimp and turn fire off. Let Steep for 7-8 minutes. Drain off and serve hot or chilled. Cocktail sauce is a blend of ketchup, Worcestershire sauce, lemon juice, hot sauce, horseradish, sugar and salt.
MARINATED SKEWERED SHRIMP(FOR THE GRILL) – Marinate of soy sauce, sesame oil, oyster sauce, rice vinegar, shriracha, cilantro, scallions, orange juice, and cracked black pepper. place onto skewers and grill over medium high |
 |
heat for a few minutes per side.
SAUTEED GARLIC SHRIMP – Start with peeled and devained shrimp, chopped garlic, cooking oil, heaving cream, kosher salt, and white pepper. Cooking oil into large sauté pan over moderate heat, add shrimp. Season lightly along with chopped garlic. Sauté for 2 minutes, turn shrimp, and add heavy cream. Allow to reduce by half. Remove shrimp when finished into pasta bowl, after sauce reduces pour over shrimp and serve with fresh baguette.
DOUBLE BAKED POTATO – Bake potato, when removed from oven cutt off top and scoop out flesh will be hot. Blend with milk, sour cream, butter, egg yolk, kosher salt, and white pepper. Stuff mixture back into potato skins, and bake at 425 degrees until golden.
SAUTEED SNOW PEAS WITH RED BELL PEPPER & CRIMINI MUSHROOMS – Pull zipper on snow peas, cut pepper into diamond shape and quarter mushrooms. Sauté mushroom, and pepper together. Add peas and allow to heat through, lightly season with kosher salt and white pepper.