Air date: December 27, 2011. Source: Chef John Folse.
Prep Time: ½ Hour
Yields: 4 Servings
Here in South Louisiana, we love boiled shrimp! Why not upscale that simple dish to new heights with this martini presentation.
½ pound (30–40 count) shrimp, peeled and deveined
1 tbsp dry sherry
1 tbsp chopped cilantro
1 tbsp fresh lemon juice
¼ tsp salt
2 plum tomatoes, seeded and chopped
8 pimiento-stuffed Spanish olives, coarsely chopped
1 small jalapeño pepper, seeded and minced
1 large garlic clove, minced
lemon zest curls for garnish
skewered pimiento-stuffed Spanish olives for garnish