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Issue link: https://digital.miamilivingmagazine.com/i/496873
FOOD 122 MIAMI LIVING Peter Farrand serves as Executive Chef of all restaurants owned and operated by Shula's Steak Houses, LLLP, including the world famous Shula's Steak House and Shula Burger, the fast-growing better burger franchise concept. Chef Farrand developed his love for cooking as a young boy growing up in the Hudson Valley region of New York that's often touted as "the next Napa Valley." After graduating with honors from the nationally acclaimed Culinary Institute of America, Farrand quickly established himself as a leader in the culinary industry with his work as Banquet Chef at Doral Ocean Beach Resort and Executive Banquet Chef of the prestigious Sheraton Bal Harbour. Since taking over as Shula's Executive Chef in 2006, Chef Farrand has helped introduce dozens of innovative menu items made by The Best Beef Money Can Buy and has been a key catalyst behind the franchise company's explosive national growth. Shula's Bbq Shrimp By Executive Chef Peter Farrand Ingredients: Shrimp Fresh basil (de-stemmed) Applewood Smoked Bacon For BBQ Shrimp Sauce: 16 oz. of BBQ sauce (use your favorite smoky BBQ sauce) 1 ½ Tablespoons of prepared horseradish Mix BBQ sauce and horseradish well until thoroughly combined, hold in a refrigerator until ready for use Directions: Thaw, peel and devein shrimp. Cutting ¾ of the way through the back of the shrimp, run under cold water to completely clean the shrimp. Stuff the shrimp with a de-stemmed fresh basil leaf. Wrap the shrimp tightly with Applewood smoked bacon, slightly overlapping as you go starting at the tail and fin- ishing on the head – making sure that there are no more than 2 layers of bacon on the shrimp, leave the tail unwrapped. Place toothpick through shrimp and bacon ensuring bacon stays wrapped and covers entire shrimp. Store in refrigerator until ready for use. Deep-fry prepared shrimp in a 360-degree fryer for 2-3 minutes. Shake off excess oil and drain, remove the toothpick and dip into the BBQ sauce, keeping the tail / joint clean. Put the shrimp in a small sauté pan or skillet (stand- ing upright) and place in a 450 degree oven for 2-3 minutes to lightly caramelize and set the sauce. Ladle 1 oz. of warm BBQ sauce on warm plate. Place shrimp on plate as pictured with tails up, garnish with a lemon wrap placed on the head side of the shrimp. Executive Chef Peter Farrand Dine In Cook up these tasty dishes at home! 122 MIAMI LIVING Photo Credit: Miami Herald