Joining us on Eyewitness News Saturday Morning was private chef Jesse Jones. (Instagram: chef_jes1, Twitter: @chefjesse1)
He whipped up something savory with French and Southern inspiration.
Here is one of his recipes:
Spiced Shrimp on a Bed of Cheddar Grits Cakes with Microgreens
Makes 8 servings
Chef Jesse's Seafood essence spice (see below)
16 medium shrimp
1/2 cup unsalted butter (1 stick)
1/4 cup grape seed oil
1 1/2 tsp fresh minced garlic
1/2 cup red peppers
1/2 cup yellow peppers
1/2 cup all-purpose flour
1/2 cup shrimp stock*
microgreens or fresh minced parsley for garnish
Remove shrimp from their shells. Keep shells to make a shrimp stock*. Place shrimp in a small bowl, then combine Chef Jesse's seafood essence, and mix a couple tablespoons with the shrimp.
Marinate in the fridge for 4 hours or overnight for more flavor -- I recommend overnight.
In a sauté pan, melt butter and oil. On medium heat, quickly sauté shrimp on both sides. Remove from pan quickly, set on a plate.