Feature

Season 2, Episode 2: Shrimp Sells

 

 

Vivian and Ben head to the beach for their annual summer vacation with the Howard family. Vivian turns up the heat with a bit of friendly competition with her older sisters. Frogmore Stew, cooked outside at the beach of course. She visits a fish camp and learns the heads and tails of fresh shrimp. Back in Kinston, the devil is in the details as Vivian and Ben prepare to open a second restaurant.

Vivian’s Cooking Demo

 

Vivian’s Featured Recipe

BBQ Peel and Eat Shrimp with Lemon Mayo

Shrimp

These shrimp are a favorite at Chef Vivian Howard's oyster bar, the Boiler Room. The rub is like a cross between Old Bay and a BBQ pork rub.

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Ingredients

  • 2 pounds large shell on shrimp, request 21/25s from your fishmonger
  • 1/4 cup bbq rub
  • Juice of 1 lemon
  • 1 tablespoon butter
  • 1/2 cup lemon mayo
  • For the BBQ rub:(makes just over 1 cup)
  • 3 tablespoons smoked paprika
  • 1 1/2 tablespoons ancho chili powder
  • 2 1/2 tablespoons kosher salt
  • 2 tablespoons ground celery seed
  • 2 1/2 tablespoons ground coriander
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon chipotle powder
  • 2 tablespoons brown sugar
  • For the Lemon Mayo: (makes 1 cup)
  • 3/4 cup of your favorite mayo
  • Zest of 2 lemons, removed with a microplane
  • 1/4 cup lemon juice
  • 2 garlic cloves, grated on a microplane
  • 1/4 teaspoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons prepared horseradish

Directions

  1. Make the rub: Combine all the rub ingredients with a fork, taking care to remove any lumps. This will make more than you need for this recipe. Store any extra in an airtight container for up to 2 months. It’s also great on sweet potato fries or any other type of seafood.
  2. Make the Mayo: Whisk together all the ingredients and allow the mayo the opportunity to mingle at least 30 minutes before serving. It will keep refrigerated up to one week.
  3. Cook the Shrimp: Cut along the back side of each shrimp and remove the digestive track under cold running water. Take care to keep as much of the shell in tact as possible.
  4. Using a stove top steamer situation, steam your shrimp until just cooked through, about five minutes.
  5. While still very hot, toss the shrimp together with the bbq rub, the butter, and the lemon juice. Serve alongside the mayo with lots of napkins.

Yield: 4 servings

 

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