[Music] Jean Pierre reveals the secrets to one of his favorite recipes shrimp zambuka while teaching a few of the basics for creating symphonies in the kitchen on Sunshine cuisine [Applause] [Music] [Applause] [Music] [Music] hi there and welcome to Sunshine Cuisine I am your chef and host Jean Pier to today I'm going to share with you one of my most popular recipe in my cooking classes and without a doubt one of the most requested recipe at the Left Bank restaurant for the past 17 years it is a shrimp sambuka what until you see incredible it is
how much flavor it is for so little work as a matter of fact what's wonderful about sunshine Cuisine is then I do it from the beginning to the end you are going to see me do it in the next 20 minutes one of the most wonderful mouthwatering shrimp dishes you've ever had in your life very simple and as I do it I'm going to teach you a few techniques so watch very carefully because those technique you're going to use them over and over again in so many food preparation for instance a shrimp I am going
to show you how to peel and divain shrimp sounds easy it sounds difficult but look how easy it is look at those little legs over here you know how simple all you got to do is yank the little little legs okay look how simple it is then what you do you take the pel of the shrimp look how easy it is to do just take it out take the peel right off and that's it oh oh I got to tell you something about the shell now the shell believe it or not has the most incredible
flavor you must save them at all time as a matter of fact let me tell you something interesting I make a shrim stock then I use to make a shrim bisque which is a nice very smooth creamy Shri soup all I use is the shell and vegetables all kind of Cy and leaks and caros and chop it all up because when you cook those little shells there is so much flavor and releases from it you won't believe so whenever you do shrimps whenever you work with a dozen or two or three put them in a
freezer keep them you're going to make make some soups you going to make some stocks with it you're not going to believe it's a wonderful flavor don't throw anything away now the shrimps oh I forgot I almost forgot to show you something about the shrimps now there is a vein on the inside of the shrimp that you must remove because not only it is not very attractive but it also gives a little bit of lever so you take a knife and you make a little incision of I would say about a quarter of an inch
deep right in the middle and you put the shrimps in the water just to clean up the vein I hope you can see what I'm doing here all I'm doing really is just removing the vein very simple you see and that's what it's called a peel and de vain shrimp we will work with the shrimp later on I'll show you how to cook them okay holy macaroni very simple now I want to show you something else oh God I'm going to show you all kind of stuff today I'm going to show you things and you
must use at all time like for instance a shots have you ever seen a shots before maybe you seen it in a grocery store before and wonder what it was well what it is it's the cousin of the onion that's right it's a cousin of the onion H I love shallot so much more than onion they're much more P they have a lot more flavor than the onion without the bitterness of an onion so when I make a sauce shallots is really my choice and it should be yours too very simple to handle shots as
a matter of fact I'm going to show you how to cut them okay what we do is we peel we take the bottom off and we'll take the top of now this one happends to be a very nice shallot some of them are a little smaller than that but that's okay the size doesn't really make a difference just make sure that when you buy one then like garlic the peppery skin on the outside is nice and tight and the shallots feels firms that means it's nice and fresh okay so I'm going to show you how
to do that and I'm going to show you how to peel it here it is we're peeling it and I'm going to show you how to mince it Min you know in so many recipe you see Min shallots such sound sound complicated but it's nothing when until I show you now I would like the camera to come in right over here Richard you think we can bring the camera down and show the shallots yep here it comes yeah here it comes okay well here it is now I don't know if you see the lines right
over here here can we see the lines whever there okay now those lines are guides for us they will guide us to cut uh to follow them now okay I'm going to cut the following the line I'm going to go 75% of the way what do I mean by 75% if I were to cut this way that would mean 100% I would cut all the way through I'm not doing that I'm going 75% which means that I'm just I'm cutting a 3/4 of the weight that's all you see then what happen is that part then
is not cut will hold everything nice and neat together so I'm making the incision right here okay now I know it's 75% cut that the way by the way you use the same technique for an onion an on onion sometime I speak with some different accent here okay anyway so you cut 75% of the way and then now look what I'm doing here I'm going the other way the one time two time and here three time now the whole key right now is going to be to cut this way so now what do I have
well I have all equally I have size all of my pieces are of equal size sometime like at the end you have to do that but what happened is it's so very important that all the pieces of Shadows be the same size why is it so important well it's because they will cook in the same amount of time think about it it's very simple if you let a big piece and a small little piece with the little piece will cook faster so you see that's another thing I want to teach you when it comes to
cooking I want you to understand the ingredients so then you can handle them right see that's one of the things I learned from my mother again my mother would respect all ingredients she would understand them you know when you respect the ingredient you get the most out of it it's kind of like a person isn't it when you respect somebody well you get a lot out of it them and respect is something you must earn when it comes to the food you must really give the respect to the food by treating it properly cut it
all the same size they will cook in the same amount of time that's a simple if you cook it too much it will be bitter it will be dry we were going to teach you all that which is really what I want to do with Sunshine Cuisine I want to teach you how to handle the ingredients so you maximize their their their effect that's exactly what you're going to do you can extract the maximum amount of flavor out of a uh uh uh whatever it is that you're working with that's the whole idea now tomatoes
look at them Tomatoes those tomatoes are Vine ripen tomatoes yes sir that's what they are Vine ripen tomatoes you know what that means that means that the tomato is allowed to ripen on the Vine Vine riping tomato very simple now you go to the store usually they have a little stickers this Vine R and tomatoes they don't have a sticker then maybe they advertise they have to advertise and it's V and R and tomato because it is a selling point now the fact that it's allow to rpen on the vine that means that it's really
going to have a lot more fruity flavor you can actually smell them you know which reminds me my grandmother used to add three or four kind of tomatoes in a in a backyard as a matter of fact when we would open up the door of the garden it would smell like tomatoes oh oh there's nothing like a beautiful fresh tomato salad with a balsamic vinegret dressing I'm going to show you how to make that in one of the other shows this is wonderful so you know the difference I was going to say the difference and
then I went to attention I forgot but the Tomato that are not ripen on a vine are allow to ripen in a gas shamb shamboo you see Tomatoes uh uh have their own natural um gas it's called an ethylene gas and and when they take tomatoes green out of the vine they put them in those gas Shambo put some ethylene G in in there and allow them to ripen but they're not half as flavorful as they are when they are allowed to ripen on a vine anyway what do we do with the tomatoes I'm going
to take the skin and the seeds off the reason why I'm going to do that is because first of all the skin become chewy when you cook it and the ski the seeds become very hard it's very simple to do it's called a tomato con Cass you heard that expression before didn't you well you look at all those cookbooks you say two cup of tomato con Cass see page number 325 at the end of the book it's always I'm going to show you how it is tomato con Cass very simple we take a tomato we
take the back of the tomato and we make a little cross right here in the back of the Tomato see one two very simple I'm going to take the Tomato now and I'm going to go in the hot water right over here now the reason why I'm doing that is because I want to shock the skin the skin will come off very very easily if you do that from the hot water I'm going to take it and put it in the ice water that will really really shock and we be able to take it off
and you must do that because if you don't do that it only takes a couple of minutes now supposedly you can use a vegetable pillow but you know what I never had one sharp enough to do that you must have a very very very sharp um tomato pillow I mean vegetable peel in order to be able to take it off this technique piece of cake very very simple believe me it's well worth the trouble now I'm going to go back over here and get my tomatoes it must stay in there very very low amount of
time you make sure I'm bring the water to board just one little second which by the way would be nice make sure your water is boiling and leave it in there just a minute not more than that otherwise you know what you're going to do you're going to cook the tomatoes you don't want to cook the tomatoes you just want to cook the skin you just want to shock the skin then it'll come out so let me turn that off because I think now we have it right here it is it is it is I'm
going to bring my tomatoes right here in a cold water and I hope that I can demonstrate that oh yes I know I did it oh I'm happy because I sure would hate it if it didn't work so let me put that right in there okay now here it is the Tomato I've been shocked remember oh another thing another reason why I'm putting the cold water is because I'm stopping the cooking process okay now here it is is let's see if it works now the reason why I have that little cross is because now it
allows me to take that skin and look what happened it comes right out very very easy you know what I could have left it I could have left them a few more second that would come out even easier but I was so afraid to overcook them but look how easy it is H it's very simple to do look at that you can do it in no time at all look at that the whole skin comes right off right right out that's it here is the skin of the tomatoes thank you very much nice and chewy
we don't want it now we're going to take the core of the of the Tomato using a very simple little pairing knife and I'm going around I want to make sure you can see it very very simple I'm taking that off because that's also not very nice in your sauces not very nice at all not only is it no good and chewy but it's not very attractive so we disposed of that also now what do we do aha we're going to take all the seeds off very very simple look at my technique I'm putting the
Tomato upside down of course the tomato is going to hold now because I got that cut off now all I do is I go like that arounded see I'm not going too deep see how simple it is now look at that see I hope you can see it very simple to do voila here it is now what's that all that is no good all that is seeds all that is the inside of the Tomato that's not good now if you want to make a sauce with it yeah you can do that you can save that
and make a sauce but if you're going to use tomato con which is nice and dice and chopped tomatoes you must do it this way we take that and dispose of that then what else do we do let me get a another little Bowl here I want to dispose of all the seeds look what I do here all I got to do is just push them out look how simple it was can we see here how simple it is now I tell you what what until you actually chew on those things it is really it
makes such a big big difference not only that but you know what it looks good that's another thing that I want to tell you food to me has to look good it count just test good it has to look good because all of a sudden it sends a message to your brain then say that it is going to test good because it looks good so let me put Let Me dispose of all that right here I will show you what to do also I am going to chop you know what I'm going to do first
I want to make sure that my Fred pan is hot enough by the time I get ready for the so I am going to warm up my fry pan cuz the next step now is to do the Shams very simple and as you can see and now you know what I bet you can do a lot faster than I can because I'm talking I'm talking so much you would be doing all that talking in your kitchen you'll be working so within 10 minutes you can prepare that dish isn't that a wonderful thing I me who
wants to spend the whole day in the kitchen I mean after all cooking is supposed to be fun we don't want to spend the whole day in the kitchen cooking tomato con Cass is simple now look what I'm doing here I'm I'm cutting little pieces around like that strips and look at that and again I am trying to create the same size see because again it looks better and again because they will cook always in the same amount of time see when you think about I mean if you put that whole piece of tomato in
there and if you put that little guy in there they won't cook in the same amount of time so we cut them nice and strip now you see how simple that was to make little tomato C and look you know the beauty of it to not only that not only uh is it better without the skin and without the seed because it tastes better but look it looks so much nicer it's nice and neat so we're going to take that and put all that in a little bowl because I'm going to need them next okay
next steps now is to cook the shrimp very very simple Next Step let me clean my hand oh that's one thing you must do also you know when you work clean up I like to work in a nice clean environment nice and clean okay let's see let's make sure now the pan is hot enough oh not too hot we're going to put a little bit of B right here just a little bit now you don't have to put a lot and for flavor and also to avoid the but from burning I'm going to put a
little bit of olive oil the olive oil will allow the but to stay longer in a pan with that burning it would increase the uh the the the the the Heat you you will be able to cook the botle a lot longer without burning if you add a little bit of olive oil now we are going to put a little of pepper white pepper that is a little bit of salt and then we're going to put the shrimps in the pan very simple you see so far I'm doing that it's very very very simple we're
going to saute them for a couple of second and after that let me make the heat a little bit harder after that we are going to add the shallots now shallots very very important you must cook the shallots until they become transparent what that does is that opens up the shallots and release all of their beautiful juice if you put shallots in there you don't release the juice then no worth it you have to open them up and when they are transparent that means they have then release the beautiful juice and the sauce oh it's
unbelievable now I'm going to turn the shrimps and other side and look how beautiful oh I didn't tell you about the shrimps Mama me I got so much to tell you that I forget the important thing those shrimps the size I didn't tell you did I no I don't think I told you no no I didn't tell the u5 what does that mean that means then there is 15 shrimp into a pound now you can buy 2125 that means it's 2125 to a pound you know for main course for a denner I like to use
u5 don't use much smaller than that otherwise they look they look too small okay look at the shallots now they are a little let me reduce my heat I don't want it to be too hot my shallots are now a little translucent it's fine I am going to add a/4 cup of white Vero white Vero just going to add some white verou now to De glaze the pan you can add very dry white wine if you wish but I like to use white verou because this one is a very dry W Vero and I like
to use it the reason why I use the W vermo is also because I'm adding now my4 cup of sambuka oh you could smell the flavor that it's coming out of this pan now it's unbelievable I love sambuka now if you don't like sambuka you know sambuka it's got a licorish flavor to it if you don't like sambuka you can use the same technique with bourbon you can use it with Brandy you can use it with whiskey whatever you like that's okay sambuka happens to be the recipe than we do at the Left Bank and
is so popular now we are going to add I know some of you said oh mama here it is again our friend Chef is's using cream one of my very few recipes that I use it's so popular I had to share it with you I could not do the show without sharing that recipe with you it's the most popular one little cream okay don't tell anybody now don't tell anybody a little cream then we're going to add a little bit of parle chopped parle very simple right here now of course a tomato con Cass right
here that's about a/4 cup per person you know you have to multiply the recipe of exactly what it is we do you know I'm doing it for one here but if you make it for two just double it well you know what you don't really have to measure please don't measure I mean tomato con Cass it's something you don't need to measure I mean you can put a little bit more I mean look at that you think really we counted how many there is here it's supposed to be a/4 cup why if you have a
half a cup so what it's not going to be if you like tomatoes I a little more Tomatoes that's okay now it's ready how we're going to serve that I'm going to reduce the fire very very low cuz I don't want to reduce any more than that now I'm going to serve it I'm going to present the plate now what I have to do here what I'm doing is I'm doing it on a um with fresh fetuccini fucini now I have a little hot water I'm taking my fetuccini right here I have pre-cooked it and
do me a favor please please whatever you do you got to use fresh pasta you can't use and no matter where you are bet if you are in Alaska or Nebraska or Detroit anywhere there is in a corner in the street somewhere there's somebody making fresh pasta oh there's so much difference in texture and flavor if you use fresh pasta you must use fresh pasta so here it is I have my fetuccini then now it only takes two minutes to cook them look at that that's all it takes a couple of minutes to cook them
fact here I have a little too much I want to show you what we need to do okay you use I would say about a quarter a third of a pound per person let's put a little pepper a little salt very simple and a little pars let me go back over here and all you do is you just mix it a little bit just to give it a nice little color take that noodles those noodles and put them right in the middle of the plates now look how simple it is right fresh you got to
use fresh fresh fresh let me go back over here now and set up my plate very simple look what I'm doing I'm going with a shrimp I'm putting them all way around it and do me a favor please please please do me a favor make it look pretty it only takes a coup extra second you know I really want you to learn how to make things look pretty this is very important we have it doesn't take any longer you know you could slap them on the plate but I tell you what it tastes a lot
better if it's pretty I know okay now I got a little trick here to tell you now you can serve it like that and it's okay it's wonderful but if you were good this week I mean if you didn't eat too much sweets if you didn't eat too much sugar don't tell anybody a little B it's wonderful you know what that does that makes it smooth that gives you a flavor like you won't believe it's absolutely absolutely wonderful so look what I'm doing now I'm going over here I'm putting that so oh this is really
really absolutely incredible dish that's why it's so popular at the Left Bank it really really is so popular now I'm going to do something I'm going to clean up the plate now of course you can serve it like that but you know let me give you a quick little tips I have beautiful um leaves right here of parsel put them put you can use Italian parsel you can use cilantro you can use even Bas or leave but look at that I mean you know what it only takes a couple of extra second that's all it
takes it really takes only a couple of extra and look how pretty it is we're going to put the leaves oh mama I got to take the time to do it because it's really too important you you must you must do the look at that okay now let's do something else I have beautiful chives and I want to put Shives you can use garlic shes oh mama I just broke them you got to be careful with them look at that beautiful garlic Shives you take them you put them in the middle of the plate hold
it over here and serve that you know I love to do that but look at this beautiful plate it's very very simple to prepare you can serve it as an appetizer you can serve it as a main course but take the time you'll enjoy it very very much it's one of my favorite [Music] item shrimp zambuka begin with 1 and 1/2 lb of fresh shrimp peeled and deined two minced shallots 1/4 cup tomato conas white pepper and salt to taste 1/4 cup dry vermouth 2 tbspoon of zambuka 1/2 cup heavy cream and 1 tbsp of
chopped parsley and that's served with 1/2 lb of fresh fetuccini with pepper and salt to taste and parsley well here we have my favorite moment to enjoy now this marvelous shrimp sambuka and to compliment it I have picked a beautiful Chardon you know in wine there's two very important element you must consider the acidity and the sugar in the wine well here we have a sugar provided in a dish with a sambuka it's very sweet licorish liquor the dryness comes from the drive a Mose so we need to balance it perfect wine to compliment is
a beautiful Chardon let me tell you a couple of little things that are very important about this dish first of all be sure to use fresh Rings second of all and very very important please whatever you do take the time to get fresh pasta fresh Linguini fresh fetuccini fresh whatever it is you like as long as it's fresh the texture of a fresh pasta doesn't even compare to anything else you must have it thank you again very very much for watching Sunshine Cuisine and remember you learn it from jeanpier right here on Sunshine Cuisine for
the recipes you enjoyed today plus many more order your own copy of Jean Pierre's new cookbook Sunshine Cuisine for $20 plus 350 shipping and handling please phone 1 1800 5821 1800 with your credit card ready or send your check or money order for 2350 to Sunshine Cuisine po box 105 841 Atlanta Georgia 30348 what's your favorite kind of food French food oh oh we got one who likes French food Italian pasta I like the feta the parodos I like the B cut parmesan peanut butter and jelly sandwiches you like that I don't what I like
the everything you like everything men included that mean what's your favorite kind of food in America I eat B Bor B Spanish food I would have to say cheesecake as you can see it does wonders for my body it sure does doesn't it chocolate to order your two volume VHS collector's edition of sunshine Cuisine main courses for 29.95 plus 4.95 shipping and handling please phone 1 800 53383 21 or write Sunshine Cuisine P box 6868 Indianapolis Indiana 46268 please close a check for $34.90
