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<br /> NINA COMPTON<br /> REDFISH WITH BBQ SHRIMP<br /> YIELD: 4 SERVINGS TOTAL<br /> INGREDIENTS<br /> Cracked black pepper<br /> 4 oz redfish fillets<br /> 12 shrimps peeled and deveined, cut into<br /> three and shells reserved<br /> 2 tbs olive oil<br /> 1/4 cup chopped onions<br /> 2 tbs minced garlic<br /> 3 bay leaves<br /> 3 lemons, peeled and sectioned<br /> 2 cups shrimp stock<br /> 2 cups shrimp heads<br /> 1/2 cup Worcestershire sauce<br /> 1/4 cup dry white wine<br /> 1/4 tsp salt<br /> 2 cups heavy cream<br /> 2 tbs butter<br /> 1 tbs chopped chives<br /> 2 1/2 tbs paprika<br /> 2 tbs salt<br /> 1 onion sliced<br /> 1 habanero, minced<br /> 2 tbs garlic powder<br /> 1 tbs black pepper<br /> 1 tbs onion powder<br /> 1 tbs cayenne pepper<br /> 1 tbs dried oregano<br /> 1 tbs dried thyme<br /> DIRECTIONS<br /> Sweat the heads with onion. Add garlic,<br /> habanero, bay leaves, and spices. Deglaze<br /> with white wine and stock. Simmer for 30<a title="top-chef-recipies page 1" href="http://viewer.zmags.com/publication/c027daf9?page=1"> NINA COMPTON REDFISH WITH BBQ SHRIMP YIELD: 4 SER</a> <a title="top-chef-recipies page 2" href="http://viewer.zmags.com/publication/c027daf9?page=2"> ASH FULK ROASTED CHICKEN BREAST WITH SUCCOTASH I</a> <a title="top-chef-recipies page 3" href="http://viewer.zmags.com/publication/c027daf9?page=3"> GREGORY GOURDET GINGERED MUSHROOMS WITH PUMPKIN P</a> <a title="top-chef-recipies page 4" href="http://viewer.zmags.com/publication/c027daf9?page=4"> CHRIS CRARY BRAISED BEEF CHEEK INGREDIENTS Brais</a> <a title="top-chef-recipies page 5" href="http://viewer.zmags.com/publication/c027daf9?page=5"> DOUG ADAMS CARBONARA YIELD: 4 SERVINGS TOTAL ING</a> <a title="top-chef-recipies page 6" href="http://viewer.zmags.com/publication/c027daf9?page=6"> TIFFANY DERRY ROASTED SPICED PORK TENDERLOIN ING</a>