Courtesy of Chef Frank Davis RECIPE Frank's Shrimp Boiled in Butter Easier to prepare than boiling, lighter and more succulent than barbecuing, all the flavor and goodness of "scampi," and finger-licking good hot or cold...this shrimp dish will get you rave reviews. You're gonna love this! Especially the part about sopping up the sauce with hot, fresh, French bread! Oooooh...I can taste it now! 1 lb real butter 2 cups coarsely chopped shallots 1/2 cup coarsely chopped bell peppers 1 cup coarsely celery 2 cups coarsely chopped onions 3/4 cup finely chopped parsley 6 cloves finely chopped garlic 5 lb headless shrimp 2 tbsp salt 2 tbsp black pepper 1 tbsp cayenne 3 tbsp sweet basil 4 tbsp paprika 1 cup white Chablis wine juice of one lemon Start by preheating an 8-quart, heavy aluminum or cast-iron, Dutch oven over medium-high heat. Then toss in the butter and melt it down until it starts bubbling and foaming - but do not let it burn! Next, turn up the heat to high, add all the chopped vegetable seasonings and stir them rapidly - and continually - into the melted butter for about 4 minutes. You will notice that as the ingredients cook, the yellow tint of the butter will turn to a pale green color. That's the vegetable butter base. It's what makes this dish so savory! Now drop in the raw shrimp, along with the salt, black pepper, cayenne, sweet basil, wine, and lemon juice. And immediately stir everything together into the vegetable-butter mix so that every single shrimp is thoroughly coated. I suggest of stir for at least 3 minutes. Then once the shrimp are coated, cover the Dutch oven and cook - still on high heat - for about 3 or minutes. The next time you uncover the pot, you will notice a sauce beginning to form. This is natural shrimp juice mixing with the vegetable butter. Stir again...and when you have everything mixed, taste the sauce for seasoning and make whatever adjustments you want. Now, cover the pot once more and cook for another 3 minutes or so, or until you begin to see the shrimp breaking away from the shells. Finally, remove the pot from the heat, put the cover back on, and let the shrimp "steep" fro about 10 minutes in the sauce to pick up the full flavor of the seasonings before you serve them. Return to Chef, Vendor and Other Recipes

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