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
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.
- 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
- 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.
- 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.
- 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.
- Using a stove top steamer situation, steam your shrimp until just cooked through, about five minutes.
- 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