We Cook!  Red Stripe’s Chilled Shrimp (Bar Bites) – Joe Peticca

by Chef Joe Peticca, Red Stripe Restaurant, Providence

Fire up the stovetop and get ready to prepare Red Stripe’s Chilled Shrimp. This elegant dish, a new addition to Red Stripe’s Bar Bites menu, features succulent shrimp gently cooked in a fragrant mixture of white wine, aromatic herbs, and vibrant vegetables, imparting a delicate flavor that makes for a delightful addition to salads, pastas, or a standalone appetizer!

Ingredients:

• Shrimp: 2.5 lbs.
• Kosher Salt: 2 tbsp.
• Water: 2 quarts
• White wine (Sauvignon Blanc or Chenin Blanc): 2 cups
• Celery, diced: 2 ribs
• Onion, diced: 1.5 cups
• Fennel Bulb, diced: 1 bulb
• Garlic Cloves: 3 cloves
• Ginger, peeled and diced: 1 tbsp.
• Tarragon: 2 sprigs
• Parsley: 2 sprigs
• Red Pepper Flakes: 1 tsp.
• The juice of one lemon
  

Servings: 2-4 servings of Chilled Shrimp

Total Time: 120 minutes

Instructions:

1. In a medium stockpot, combine Kosher salt, water, white wine, diced celery, diced onion, diced fennel bulb, garlic cloves, diced ginger, tarragon sprigs, parsley sprigs, and red pepper flakes.
2. Bring the mixture to a gentle simmer over medium heat.
3. Once simmering, reduce the heat to low and allow the ingredients to steep for 20 minutes. After steeping, use a fine mesh strainer to strain out and discard the solids, preserving the flavorful liquid. Return the liquid back to the stockpot.
4. Add the shrimp to the pot and cook through until just pink, checking every 60-90 seconds.
5. While the shrimp are cooking, prepare an ice bath with 50% ice and 50% water in a large bowl.
6. Transfer the cooked shrimp to the ice bath immediately to cool them down quickly and prevent them from overcooking.
7. Once cooled, remove the shrimp from the ice bath and pat them dry.
8. Serve as an appetizer with your favorite sauce or add to salads and pasta!

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Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

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Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.