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“A ramped up variation of fish and chips and an appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare vinaigrette: Place the first four ingredients together in a saucepan; bring to the boil.
  2. Reduce to a simmer and cook for five minutes.
  3. Remove from heat, place in a non-reactive bowl and let cool.
  4. Add Dijon; slowly add in oil, whisking constantly until blended.
  5. Add salt and pepper; set to the side.
  6. Brush the shrimp with the butter; season with salt, cayenne and black pepper.
  7. Grill over medium coals until pink and opaque; set aside to keep warm.
  8. For the fries: Preheat oil to 350F in a large pot or fryer.
  9. Cook the potatoes until crisp and drain on absorbent paper/paper towels.
  10. To serve, place a pile of fries in the center of a warm serving plate.
  11. Surround each mound with about 8 or 9 shrimp and drizzle sweet pepper vinaigrette over the shrimp.

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