El Gaucho's Wicked Shrimp

Ingredients

• 1 fl. oz clarified butter
• 5 U-15 prawns
• 1 tsp garlic, minced
• 1 tbsp Wicked Spice **
• El Gaucho Seasoning to taste **
• 1 fl. oz dry white wine
• 1 fl. oz beer
• ½ tbsp Worcestershire
• 2 fl. oz lobster velouté *
• 1 tbsp butter, salted

Heat clarified butter in a sauté pan until hot but not smoking. Add prawns, El Gaucho Seasoning and cook until prawns curl slightly (about 30 seconds). Turn prawns over and cook 30 seconds. Reduce heat to medium, add garlic, cook for 15 seconds. Add Wicked Spice and cook 15 seconds to toast the spice. Add wine, beer and Worcestershire and reduce for 1 min or until liquid thickens slightly. Add lobster velouté and reduce. Whisk in salted butter to finish. Serve with grilled bread.

*Lobster velouté is one of the five French "mother sauces." It can be swapped out for a bechamel sauce.

**Both Wicked Spice and El Gaucho Seasoning can be purchased at the restaurants, Metropolitan Market, Zupan's in Portland, or on Amazon.

Chef
Kirin Chun, Executive Chef, El Gaucho Seattle, shares this delicious recipe. He grew up in a family of cooks and began his culinary career at age 16 for restaurants in the Pacific Northwest, gaining experience and accolades along the way. He joined the El Gaucho Seattle team in 2014 as a pantry cook and was quickly promoted to Executive Sous Chef. In late 2017, Kirin was selected to join Miller's Guild as the Chef de Cuisine and was quickly promoted to Executive Chef. After three years working closely with chef Jason Wilson, Kirin has come home to lead the El Gaucho Seattle culinary team as Executive Chef at the new Seattle Union Stables location.

El Gaucho

Reveling and celebrating life is the El Gaucho tradition and those celebrations still matter - perhaps now more than ever. When the doors opened in November 2020 at the new El Gaucho Seattle location guests experienced the same legendary hospitality in a beautiful new space designed to highlight both the defining elements of the El Gaucho legacy and the historical details of the Union Stables building, while introducing an elegant and updated perspective.

The move to 2200 Western Avenue, just north of Pike Place Market, marks the third location for El Gaucho's Seattle flagship. From 1953 - 1985, the original set the local standard for a fine dining steakhouse at 7 ^th and Olive. Paul Mackay believed in the vision and brought it back in 1996 at First and Wall. Since then, new locations opened in Bellevue, Tacoma, Portland, and AQUA by El Gaucho on Seattle's Pier 70. In fall 2021, El Gaucho Vancouver will open in its waterfront location in the new Hotel Indigo.