Male: I'm in the kitchen here with Mr. Darren Chifici, thank you for having me.
Darren: You're welcome.
Male: So tell me about the barbeque shrimp was that an original dish or is that something your family added.
Darren: It’s a New Orleans dish, been around three years and its jumbo gold shrimp, it’s sautéed in a mixture of olive oil and butter with garlic and sweet paste all and onion.
Male: So, if it does in a barbeque sauce why are you guys calling a barbeque shrimp?
Darren: I am not sure of the original name but that’s what they call it around here, barbeque shrimp.
Male: It’s just is, something you just accept. Alright, you make that barbeque shrimps sounds so delicious, I got to see it.
Darren: We’ll make you up some right now. Levi is going to cook some right now.
Male: Levi, let’s see the shrimp. This are so big you can name them—are you coming here often. Oh, I'm just hanging around.
Giant shrimp bathed in a buttery bath infused with spices like Paprika, Cayenne, Basil and garlic. Take a good dip boys, soak it all in. How long do we let this cook for?
Levi: It’ll be good for five or seven minutes at the most.
Male: Look at the beautiful colors.
Levi: Green onion, spices and green onion.
Male: This is green onion, which were my favorite.
Levi: You love colors just like that, yes.
Male: Now while he’s cooking that I want you guys to take a look at this, the credo is called the compound butter. In cake butter you can soften it with a lot of other flavors, Paprika, lemon, Cayenne. So when he puts it in the pan, all the flavor actually gets in between the shell and the shrimp itself and when you bite into it it’s going to be an explosion.
Oh, wow, keep it coming more. That is one of the most beautiful things I've ever seen. Look at this; you smell the Paprika cooking right through. Alright, I'm going to eat it with the shell and all because I don’t want to miss anything.
That’s incredible I wish I've taken the legs off.
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