Guest Post: The Chef Irvine Show and His Recipe for Shrimp Scampi Del Rey

 

Don't Miss Chef Irvine Live!
The Chef Irvine Tour is one to remember. This tour is receiving much praise from the viewing community. Why? Well, the bicep-bulging chef uses his incredible energy to delight the audience with a theatrical performance that encourages interaction. It is not uncommon to witness the audience dancing and yelling. Irvine receives impromptu challenges that he must finish within the allotted time period. The audience is amazed by his ability to solve the culinary challenges in creative and palatable ways. 

Irvine’s Accomplished Past
Before joining the Food Network, Irvine had numerous experiences that would impress even a novice in the field. He made a wedding cake for Princess Diana’s wedding to Prince Charles. He also served as a Chef in the West Wing of the White House. In addition to these impressive experiences, he also served on the Royal Yacht Britannia and the five-star MS Harmony cruise ship. Before all of these accomplishments, he was trained at the University of Leeds. This is a significant amount of accomplishments for a British chef born and raised in Wiltshire, England.

In addition to these accomplishments, he also made a line of oils, spices and vinegars. He also wrote a book called Mission: Cook! These accomplishments make him one of the most coveted chefs. 

Cooking Show Appearances by Chef Irvine
Chef Irvine has appeared on six episodes of Dinner: Impossible in 2009. This was one of the shows where he made an impact on the viewing public.  The Next Iron Chef asked Chef Irvine to participate in 2011. He survived on the show until eliminated by Chef Michael Chiarello. The popular makeover show, known as Restaurant: Impossible, allows Chef Irvine two days to make over a restaurant. He has a budget of $10,000 to complete the make over. This show is quite entertaining. 

Try the Chef Irvine Show
The Chef Irvine Show is an excellent form of relief that many people enjoy. Some people may not like cooking but find the show entertaining. Chef Irvine has been entertaining people for years, and his recent tour does not fail to disappoint. Consider obtaining tickets to the Chef Irvine Show. You and your guests are certain to enjoy every minute. His next performance will be at the Turning Stone Events Center, Saturday, January 19^th.

If you can’t make it to see Chef Irvine live, try one of his favorite recipes in the comfort of your own home:

Shrimp Scampi Del Rey from: Chefirvine.com

Ingredients:

1/2 cup all-purpose flour

1/4 teaspoon ground black pepper

1/4 teaspoon crab boil seasoning (recommended: Old Bay)

1 pound (about 25 pieces) (21/25 count) shrimp, cleaned and shells removed

3 tablespoons clarified butter (you will need 1/4 cup to begin with if clarifying your own)

4 cloves garlic, chopped

1/4 cup white wine

1 fresh lemon, cut in 1/2

5 tablespoons chopped fresh basil leaves, divided

1/2 teaspoon capers

1 red bell pepper, chopped

1 small jalapeno, thinly sliced

1/4 pound white mushrooms, cleaned and sliced

1 (16-ounce) can crushed tomatoes, in puree

Salt and freshly ground black pepper

2 1/2 cups water

1 cup white rice

1 tablespoon butter

1/2 cup heavy cream

Directions:

Season flour with black pepper and crab boil seasoning and dredge shrimp in flour mixture. Heat clarified butter over medium-high heat and add shrimp and garlic. When shrimp begins to turn pink, douse with white wine to de-glaze pan and squeeze just 1/2 of the lemon over the shrimp (reserving the other half for later), then transfer shrimp to a utility platter, cover and set aside in a warm place.

Reduce heat to medium and to the liquids in the pan, add just 3 tablespoons of the fresh basil (reserving balance for garnish), capers, red bell pepper, jalapeno, and white mushrooms and cook for about 5 to 8 minutes to integrate flavors. Then, add the can of tomatoes in puree and allow to cook, partially covered, for about 25 minutes to reduce and thicken, seasoning with salt and pepper, to taste, as needed.

While the sauce is reducing, bring 2 1/2 cups water to boil. Add the rice along with 1 teaspoon salt and 1 tablespoon butter. Return to a boil, reduce heat to low, cover and simmer for 20 minutes leaving undisturbed. Then remove from heat and leave rice covered for an additional 5 minutes.

Remove sauce from heat and stir in cream. Reserve 4 pieces of shrimp for garnish and stir rest of shrimp into sauce. Place rice in center of serving dish. Spoon sauce with shrimp onto rice, and garnish with 4 reserved pieces of shrimp. Squeeze remaining 1/2 of lemon over shrimp. Garnish with reserved freshly chopped basil and serve.

Disclaimer: Recipe printed with permission.