San Chez Bistro's Gambas Asadas Al Fuego - 1/8/2013

11:44 AM, Jan 8, 2013   |    comments
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7 pieces of raw shrimp toss in what we call "mussel dust" which is a mixer of paprika, ground cumin, cayenne pepper, salt, granulated garlic, white pepper, dried thyme and a mixed spice called "Jamaican Jerk"

Sauté in a small cast iron pan with EVOO till almost done then add and ounce of banana schnapps
this will cause a flame up of the liquid so watch out!

Add 2 oz of mustard cream(see recipe) & let this cook for maybe a minute.
Add a 3oz scoop of white rice and serve.

Mustard Cream Sauce

Heavy whipping cream 3 cups
Thyme 1/4 tsp
*Chef Salt* 1 tsp
Crushed Red Pepper Flakes 1/3 tsp
Granulated Garlic 1/3 tsp
White Pepper 1/4 tsp
Extra Strong Dijon Mustard 1/3 cup

1. Combine all except mustard and bring to a boil being careful not to *scorch* or boil over
2. Add mustard
3. Use now or cool for later usu

Please call 616-774-8272 and ask for the catering department for more information or visit

San Chez Restaurant Inc 

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