Rep. Steve Cohen (D-Tenn.) is a big fan of one of Memphis, Tennessee's most popular exports: Food Network superstar chefs Gina and Pat Neely.
The Neely's cooking show, "Down Home with the Neelys" appears every day on the cable channel's "In the Kitchen" cooking lineup: Gina and Pat Neely (pictured here) are the owners of a chain of Neely's Bar-B-Que restaurants, so their recipes often revolve around an outdoor barbecue grill.
Cohen told ITK about his appreciation for the couple at Wednesday's March of Dimes Gourmet Gala, where he prepared and served a Neely original recipe: Spanish grilled shrimp.
"The Neelys are just great," Cohen said, "They make the best tasting food in Memphis, so I though I'd share one of their recipes tonight."
The dish which consists of shrimp and rice, is served in phylo shells, which makes it especially well-suited for serving at a party.
Here's the recipe: The Neely's Spanish grilled shrimp, courtesy of Rep. Steve Cohen.
Rice:
1 clove garlic, minced
1 small shallot, diced
1/4 cup chopped green pepper
2 tablespoons olive oil
1 teaspoon adobo sauce
1 teaspoon tomato paste
1/2 cup long-grain rice
1/4 cup white wine
3/4 cup chicken broth
Pinch saffron
1/4 cup defrosted peas, cooked
Shrimp Marinade:
2 cloves garlic, smashed
3 chipotle peppers
1 lime, juiced
1 cup olive oil
Cilantro leaves, to taste
1 pound shrimp, peeled and deveined
30 premade phyllo shells
Chives, sliced for garnish
Chipotle Dipping Sauce:
1 cup mayonnaise
3 tablespoons honey
1/2 lemon, juiced
1 tablespoon Adobo sauce
Directions
DIRECTIONS
For the rice:
In a large saucepan, sweat garlic, shallot and pepper in oil until softened. Add adobo sauce, tomato paste, rice, wine and broth, give a quick stir. Add saffron. Bring to a boil, cover and reduce heat to low. Cook 15 to 20 minutes, until rice is cooked. Fold in peas.
For the Shrimp Marinade:
Blend in garlic, chipotle peppers, the lime juice, olive oil and cilantro in a food processor or blender. Pour over shrimp. Cover bowl with plastic wrap and marinate for 20 minutes.
Preheat grill over a medium-high.
Take shrimp out of marinade and cook on grill for about 1 to 1 1/2 minutes or until done. Fill phyllo shells with rice mixture, top with grilled shrimp. Garnish with chives.
For the Dipping Sauce:
Combine all ingredients in a large bowl. Mix thoroughly.
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