Chef John Guinivere prepares Shrimp with Hearts of Palm and Mushrooms
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I was going to do a few extra things, a few extra ingredients. One bin mushrooms, I'm going to seems a cup of this with the stem. A little bit of olive oil going here and I'm also going to cook some shrimp for you guys really fast. I need to quarter of this, you can slice them if you wanted to but really some of all the shapes about the same size that’s what I'm talking about when we get to the hearts of palm. There's a lot of moisture in mushrooms they seems to dry but if you notice when we cook them the moisture will start to come out after a few second. Yeah, let's use some brandy because I want to flame. Now for the shrimp I like to season it before I put it in the pan and don’t season to far advance because--you can make ceviche with lemon juice and sugar and salt and with the lemon juice and the sugar and salt does unless it is cooking, so you put it on too long is actually going to pull the moisture out the shrimp and dry shrimp up. This will come on good, I turn it down, a little pepper in there, a little of our great Greek seasoning. Greek seasoning is just like salt. I use Greek seasoning it awesome for salt I also use chicken bullion it can do on the soup whether I love to use any salt I'll just keep adding the chicken bullion until I get the flavor I want. Use some cilantro—in this you want pretty raw mints because we want to just stick to the shrimp. And I'll turn the mushrooms off. I'll troy in there and a little bit of honey and of course garlic and I'm just going to mince it the way I'll stick to the shrimp a little bit better than if I did the slice or a—and we just side of set. Get them to cool down. That’s all of it and the shrimp. It’s pretty hot unless we’ll do this again that a little bit more action. It really just gives me a few minutes on those. Ops, that’s one. Okay, those are almost done there's enough heat in the pan to cook those of but those go and then we’re going to a presentational. This bowl of lettuce I love because it’s still live so consider in the fridge for a long time. And as chef our favorite part is the center because those leaves are really tender and that’s actually the best part of, I mean I can't tell you how many—how much of the other chef in the restaurant business always especially in the high restaurant where they're willing to give you a two box with lettuce and salad. Just like that and center. I turn this back up, there's a little bit too much pink on a couple of those I do need a little bit more heat. Hearts of palm, hearts of palm are canned in usually vinegar or citric acid. Stand a little bit for paint to it anyway. Just a little like this you haven’t seen before. It has a great smell to, I love the smell of these guys. I'm going to slice very easily, better. Okay, our shrimp are done, stir now. Now if you use the baby shrimp, you know, of course they don’t have a tails on them. It’s up to you—presentation wise is going to look a little nicer with the tail on. That’s another color and when you sauté this shrimp actually the shrimp tail that show actually add the flavor, there's a lot of flavor in the shrimp tail and shell. Mushrooms, these tomatoes are going to call them great tomatoes and they're actually taste like tomato and it comes from the supermarket it’s really amazing. So if you like a tomato taste that you can get out of your backyard. Now, if you want to make this up as a batch with all of the ingredient you can even chill it for an hour and so with the dressing on it or you can do what I just did, which is do it all minute. And let me just—and for a little bit this is where you do want to use a good olive oil for you to taste it. It’s not like there was in the last dish that was all mixed up with the other flavors. Put olive oil and since avocados are in season and I love them. There's a little trick in case you guys. I don’t know it—so you get half out and the half and then if you want to just pop it right out of the skin—that. And then if you want a bit of
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