Buckhead Grill executive chef Eric Kilgore and his sous chef, Matthew Teague, prepare the Buckhead Shrimp Cocktail. The accompanying Buckhead Citrus Chipotle Cocktail Sauce can be found in next week’s Chef’s Corner.
CITRUS SHRIMP BROTH
1 gallon of water
3 limes, halved
3 lemons, halved
2 blood oranges (or Mandarin oranges), halved
4 cloves garlic, crushed
5 bay leaves
1 tablespoon whole black pepper
1 pound jumbo shrimp, peeled and deveined Combine all ingredients except shrimp in a large stockpot. Bring to a rolling boil, add shrimp, cook for about 3 minutes, or until shrimp turns pink. Place shrimp in ice bath to cool rapidly. This will stop the cooking process. When completely chilled, serve with the Buckhead Citrus Chipotle Cocktail Sauce, which can be found in next week’s Chef’s Corner.
LESSONS GALORE
Look for a new Chef’s Corner instructional video each Wednesday.
April 29: How to make Buckhead Crab Cakes
Today: How to make Buckhead Shrimp Cocktail
May 13: How to make Buckhead Citrus Chipotle Cocktail Sauce
May 20: How to make Buckhead Carnivore’s Spanikopita
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