| |
Chef
Jesse Profiled on
njmyway.com
Jesse
Jones grew up eating the classic Southern cooking his mother
and grandmother made in the small town of Snow Hill, North
Carolina. Chicken smothered in creamy gravy. Slow-roasted
ribs. Cornbread. He loved it so much he wanted to become a
professional chef even though, he says “most of the
African-American chefs I knew were short-order cooks.”
Still, he moved to New Jersey to work with some of the
state’s culinary stars like David Drake at the old Stage
House in Scotch Plains .... (read more at
http://www.njmyway.com/content/view/472/1/ore )
|
| |
Hi everyone thank you coming and here's
the recipe.
Chef Jesse's Firecracker Shrimp
Serves 8
1/2 tsp salt
1/2 tsp pepper
2# medium shrimp (31/40)
2tsp grapeseed oil
Chef Jesse's Cajun butter (recipe follows)
Season shrimp with salt and pepper, heat a shallow saute
pan over medium heat, add oil, sauté shrimp about 1
minute on both sides being sure not to overcook, add
Chef Jesse's Cajun butter, tossed to coat the shrimp
cook for 1 minute more add a hint of lemon serve hot.
Chef Jesse's Cajun Butter( for Firecracker Shrimp)
1#unsalted butter at room temperature
1/2 teaspoon fresh garlic minced about 4 cloves
2 tsp habanero pepper
2tsp Scotch bonnet
2 tsp fresh thyme minced fine
1 tsp fresh tarragon minced fine
1 tsp old bay
1 tsp white pepper
1 tsp black pepper
1 tsp cayenne pepper
1/2 tsp chili paste
1/2 kosher salt
add oil to a small sauté pot, add garlic, Habanero,
Scotch Bonnet, cook for 2 minutes, let cool for about 20
minutes, when cool add the rest of the ingredients that
follows, work the butter with a whisk or a mixer with a
paddle attachment, add pepper mixture to butter,
chilled til ready to use.
Thank you all, this recipe is all about my compound
Cajun butter.
Download Recipe Right Click
for Adobe pdf |
It Here -Chef
Jesse's Firecracker Shrimp
Special Guest Chef Appearance |
