Ultimate Hot Chicken-Style Shrimp

In this video from Chefs Feed, Atlanta chef Todd Richards discusses the inspiration behind his popular shrimp dish and the secret to his incredible hot sauce.

Read the transcript of this video
[MUSIC] Hot chicken really started in Nashville and really has taken off throughout the entire South. So we wanted to do a variation of that really expresses the community of Atlanta and local produce and seafood and things like that. So we came up with hot shrimp and people went absolutely crazy about it. [MUSIC] You know, the ingredients. That's a little bit secret there.>> [LAUGH] Heck yeah. Definitely cayenne pepper. Cumin and red pepper flakes and paprika are the basics. We look at it a little bit differently because we just don't want to concentrate on heat. We want to concentrate on flavor as well. [MUSIC] [LAUGH] We like to eat shrimp as local as possible, so we get ours from Savannah. [MUSIC] When we make the sauces, so we put in our own surprises. Like fennel, it really brings that kind of sweetness and tartness to it without adding any type of citrus [MUSIC] You cannot [UNKNOWN] without a good amount of butter, so we use real [UNKNOWN]. We toast it really heavily, so it's got kind of smoky properties to it. Then the shrimp have to be fried crispy. Then also we have to make sure the spices have blended properly to coat the shrimp. So you get all the flavors all in one. One time. [MUSIC] It's a lot of fun. It's spicy, but it's really delicious and it really talks about the soul of the salad. [BLANK_AUDIO]
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Ultimate Hot Chicken-Style Shrimp


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