Season 2, Episode 2: Shrimp Sells | A Chef's Life | PBS Food

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

  • For the Cake:
  • 2 cups all-purpose flour
  • 1 3/4 teaspoon baking powder
  • 1/2 teaspoon fine-grain sea salt
  • 4 ounces (1 stick) unsalted butter, room temperature
  • 1/2 cup white granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cups whole milk
  • For the Apple Topping:
  • 6 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 1 rosemary sprig, leaves detached
  • 1 large honey crisp apple, cored and thinly sliced (equaled to about 1 cup of sliced apples)
  • Pinch of flaked sea salt, plus more topping

    Directions

  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, mix together the flour, baking powder and salt. Next, in a medium bowl, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and vanilla; and then mix until the mixture is smooth.
  3. To the butter and sugar mixture, mix in half of the flour mixture and the milk. Then, mix in the remaining flour mixture, being sure not to over mix.
  4. In a 12-inch cast iron skillet (*see note below about alternative vessels), melt the butter over medium heat. Mix in the brown sugar, rosemary and salt and stir until the sugar begins to bubble, about 1 minute. Turn off the heat and let stand for a few minutes to cool slightly. Next, arrange the apple slices to your liking. Feel free to layer them a bit, as they’ll shrink during baking.
  5. Pour the batter over the apples, and gently spread the batter so it’s nice and even. Transfer the cast iron skillet to the oven and bake for 35-45 minutes or until a skewer comes out clean.
  6. Remove the cake from the oven and allow to cool for 5-10 minutes. To invert the cake, place a (large enough) plate on top of the cast iron skillet and turn both of them over; lift up the cast iron skillet and voila! Your cake!
  7. Serve this cake slightly warm with a dollop of whipped cream (if desired).

Tips/Techniques

If you don't have a cast iron skillet, feel free to use a 10-inch cake pan. Be sure to grease it liberally, especially up the sides, with about 1 tablespoon of butter.

 

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