Chef Cox’s Smoked Shrimp
Dig in to Chef Cox's Smoked Shrimp by following the instructions below!
- Portions: 15
- 2.5 lbs. bag 16 - 20 count
- 1 cup apple wood chips soaked
Place shrimp on sheet pan and lay them onto the pan with towel underneath to dry for 30 minutes. Set up smoker and smoke shrimp for 15 minutes then cool in refrigerator.
- 1 cup EVOO
- 2 cups canola oil
- 1 cup red wine vinegar
- 1 cup mixed olives, finely chopped
Whisk oils into vinegar and then add olives: Mix thoroughly every time for use.
- 1 cup canola oil
- ½ tsp. cayenne pepper
- 1 tsp. chili flakes
Bring ingredients together and simmer in sauce pan for 1 minute and then steep for 30 minutes. Strain and cool.
Israeli Cous Cous
- 1 lbs. dried cous cous
- 1 small pinch of saffron
- 1 fennel small diced
- 2 shallots minced
- ¼ cup white wine with, 2 Tbsp. pernod
- 5 cups water
- 1 tbsp. olive oil
In a 4-quart sauce pan sweat shallots and fennel until soft in the olive oil. Next add the cous cous to toast and then add the saffron. Add the wine and pernod mix and reduce the liquid. Next add the water in steps allowing the cous cous to soak it up. It’s important not to overcook it – treat it pasta when done a slight firmness to the bit. Finish the cous cous, with more olive oil, and salt, pepper too taste. Cool and than break the cous cous up by hand and add some greens to it for color and some olive oil.