STUDIO CITY (CBS) — Our own Leyna Nguyen and Chef Larry Banares are cooking up classic cuisine all week to help you prepare a perfect July 4th feast!
Chef Banares, a Certified Executive Chef, brings more than 30 years of experience as chef, culinary educator, television personality, consultant and restaurateur to his post as Executive Chef on board the Queen Mary.
Recipe of the day: Chef Larry’s BBQ Shrimp with Ancho Honey Glaze (4 servings)
20 each: Shrimp 21/25 ct., peeled and deveined
7 slices: Apple wood smoked bacon
4 each: Bamboo skewers
As needed: Water to soak skewers
For the Ancho Honey Glaze:
1 oz: Olive oil
1/2 cup: Onion, diced
1 tbsp: Garlic, chopped
1/4 cup: Red wine vinegar
1 tsp: Ground cloves
1/2 tsp: Ground allspice
1/4 cup: Cilantro leaves, chopped
1/4 cup: Brown sugar
1/4 cup: Honey
1/2 cup: Ancho chile puree
8 oz: Tomato ketchup
2 tsp: Worcestershire sauce
To taste: Salt
To taste: Fresh ground black pepper
Prepare Chef Larry’s Ancho Honey Glaze by heating olive oil in a sauce pan. Sauté onion and garlic until translucent. Add the vinegar, cloves, allspice and cilantro and simmer until reduced by 1/2. Add brown sugar, honey, and Ancho chile puree, ketchup and Worcestershire sauce. Simmer for 15 minutes or until proper consistency is achieved. Carefully puree with an immersion or stick blender or transfer and puree in a blender until smooth. Adjust seasoning and reserve.
Soak bamboo skewers in water for at least two hours. Preheat BBQ or grill. Cook bacon until rendered but not crisp, drain and reserve. Allow bacon to cool and cut strips into 1/3’s. Wrap bacon around shrimp and place five pieces on a skewer. Place an additional skewer through shrimp to secure. Place shrimp skewers on BBQ and grill while brushing with Ancho Honey Glaze until done. Transfer to a plate or platter for service. Serve with remaining sauce.
For more information on Chef Larry, click here.
To learn more about Chef Larry’s cuisine, click here.
Feast On The Fourth Dishes: