From: Chef David Garrido, of Chuy’s Comida Deluxe, (formerly of Jeffrey’s of Austin, TX). Yield: 4 servings. 3 Tbsp. extra virgin olive oil 16 16-20 count Texas or Wild American Shrimp 16 large wild mushrooms 2 shallots, chopped 3 Tbsp. lemon juice ¼ cup vodka ¼ cup dry vermouth 2 Tbsp. chopped Italian parsely 1 Tbsp. butter to taste, sea salt and pepper for garnish, olives on toothpicks In large saute pan, heat olive oil over high heat. Add shrimp, mushrooms and shallots and cook for 2 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.