A Buttery Barbecue Shrimp Saute
Wednesday - March 14, 2007
Ruth’s Chris Steak House assistant general manager
Jay Kaneshiro, executive chef Leighton Miyakawa and
manager Peter Dietrich
Randy Schoch so loves Hawaii, where he spent so many years earlier in his career, that he’s sent his right-hand man, Bob Snyder, here to live for a year as president and chief operating officer of Desert Island Restaurants, the company that has the franchise for Ruth’s Chris Steak House and Romano’s Macaroni Grill here in the Islands.
The personable restaurateur and his wife Andrea have made the adjustment to Hawaii living in rapid time, and are enjoying the trade winds, the exploration of local cuisine and, in Bob’s case, the immediate supervision of the newest Ruth’s Chris, which is slated to open next week in the Waikiki Beach Walk project.
Bob has a lengthy career in retail and restaurants, including having held the franchise for TGI Friday’s on the East Coast. He is making sure to have a top notch team ready to “sizzle” for the March 19 opening.
Bob was initially introduced to Andrea more than 30 years ago by her grandfather. They are the proud parents of three children, 27-year-old Brian, a second-year student in international law at Columbia University in New York; 25-year-old Jill, who is at the University of Massachusetts in Boston, and 21-year-old Lisa, a senior at Northwestern University in Chicago. Both Brian and Lisa have left the cold behind to spend their spring break here with their parents, and Andrea is working in the wedding registry department at Macy’s Ala Moana.
Here’s a great recipe from the award-winning steak house to try at home, with a dedication and a welcome to the Snyders!
* 20 16/20-size shrimp, peeled and deveined
* 1 tablespoon canola oil
* 1 tablespoon plus 5 teaspoons chopped green onions
* 2 ounces dry white wine
* 1 teaspoon chopped fresh garlic
* 4 tablespoons Lea & Perrins Worcestershire Sauce
* 1 teaspoon Tabasco sauce
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon paprika
* 8 ounces butter, salted (may use less or substitute Smartbalance margarine)
Wash shrimp under water, then peel and discard the shells. Place on a sheet tray and put in the refrigerator.
Heat a large cast iron skillet to high. Add oil and cook shrimp until just done (you may have to do this in batches if you do not have a large enough skillet). Remove shrimp and set aside. Add green onions and cook for 1 minute.
Add white wine and reduce the volume by half. (Any good dry white wine will work.) When the wine is reduced by half, measure and add the chopped garlic, Worcestershire, Tabasco, cayenne pepper and paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low.
Cut butter into small chunks and slowly add to pan, shaking pan fast to melt butter. Continue to add butter and shake until butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and to heat the shrimp.
To serve: Place five shrimp on small serving plates with a deep edge and ladle barbecue butter over the top of the shrimp. Repeat with the other shrimp and sprinkle each plate with 1 teaspoon chopped green onions.
NOTE: For chopped garlic, peel fresh garlic cloves and rough chop with a chef’s knife. For green onions, wash under water, shake off and cut with a chef’s knife into 1/16-inch cuts, using the green part only.
Makes five servings.
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