Frank Davis New - Full Recipe

	Fresh, peeled, butterflied shrimp are marinated overnight in a concoction of Jack Daniels sour mash whiskey, extra virgin olive oil, granulated garlic, slivered green onions, and my special blend of seasoning spices. Then after being quickly fried over a super hot fire, they're combined with richly buttered al dente noodles and topped with melted cheese. So what all else do you really need to know about this dish?
Ingredients:
3 lbs. shrimp, peeled and deveined 1/2 cup extra virgin olive oil 1/4 cup Jack Daniel's Tennessee Whiskey 2/3 cup slivered green onion tops 1/4 cup finely minced parsley 3 tsp. Frank Davis Seafood Seasoning 2 tsp. Frank Davis Sicilian Seasoning 1 tsp. garlic powder 2 tsp. lemon pepper 1/2 tsp. red pepper flakes 6-8 cups cooked egg noodles 4 Tbsp. shallot butter 1/3 cup white wine (Pinot Grigio recommended) 1 can Campbell's Cream of Shrimp Soup 1 can early June green peas, drained 1cup shredded Velveeta cheese
Instructions:
First, place the peeled, deveined, and thoroughly washed shrimp into a large glass, crock, or plastic container (no metal!). Then in a separate glass bowl, begin assembling the marinade—the olive oil, whiskey, onion tops, parsley, seasonings, garlic powder, lemon pepper, and red pepper flakes. Ideally, you want to take a wire whisk and literally whip the mixture almost to froth, insuring that the ingredients blend perfectly to form a uniform marinade. When it’s ready, begin drizzling the mixture over the shrimp a little at a time, tossing the shrimp gently as the marinade is introduced. Then when the shrimp are thoroughly coated, cover the container tightly and place it in the coldest part of the refrigerator overnight. When you’re ready to fix the dish, place a Teflon or Silverstone non-stick skillet (preferably a 12 inch size) atop the burner and turn the heat up to high. Then when the pan is super hot, begin dropping the marinated shrimp into it a few at a time to avoid temperature droppage in the skillet (which in turn allows the shrimp to "toast" lightly on both sides as it cooks). After a few minutes, which is all it is going to take to cook the shrimp, transfer the shrimp from the skillet to a holding pan momentarily. Continue to cook until all the shrimp are toasty, done, and set aside! In the meantime, in a second non-stick skillet (14" size is ideal), melt down a small amount of the flavored margarine or shallot butter. Then over medium-high heat stir into it the wine, along with the can of Cream of Shrimp Soup. When the mixture has been creamed and smoothed to a silky consistency, gently stir in the drained peas. Immediately, pour the sauce over the pan of noodles (which ideally you should lightly heat in the microwave oven beforehand) and toss everything thoroughly. Then, very evenly, fold in the toasted shrimp so that they are uniformly distributed throughout the noodles. Immediately thereafter, gently fold the shredded cheese into the noodles (but keep a significant amount on the top of the dish as a crowning touch—it will melt into the noodles as a topping). Finally, when the casserole is built, place it into a pre-heated 375 degree oven for about 20 minutes or until it’s piping hot (just don’t overcook the noodles!). Serve it by spooning out bubbling portions next to a crisp chilled tossed salad with lightly-peppered balsamic vinaigrette dressing.
Chef's Notes:
Don't substitute a straight bourbon or a blended whiskey for the Jack Daniels in this recipe. The filtered charcoal flavor found in the J.D., along with the essence of the sour mash process, gives the marinade the intensity it needs to flavor the shrimp without tasting "alcoholic." By the way, don't worry about the alcohol in the marinade-once the shrimp hit the 450 degree skillet, the J.D. flames off almost immediately.
To "sliver" green onions, cut them about a half-inch thick on an extreme bias or diagonal. This opens more surface to the heat and lends more onion flavor to the dish.
Shallot butter is simply a pound of high quality, gently softened butter to which has been added a couple of tablespoons of finely minced shallots (or green onions) and about a quarter cup of rich port wine. When fully mixed, the butter is then allowed to begin solidifying; but while it is pliable enough to handle it is placed into sheets of plastic wrap, rolled up to resemble the shape of a sausage, and returned to the refrigerator to harden once again. It is then used whenever flavored butter is needed to enhance the robustness of a dish.
To produce a result that resembles "baked macaroni," instead of using Velveeta you can substitute shredded milk cheddar in its place.
If you can't find Sicilian or seafood seasonings where you shop, check out the products section of my website or call 1-800-742-4231.