**Shaping the Compound Butter**

We're just gonna try and shape it a little bit into a kind of a log shape so here we go that's a rough log shape and don't be afraid to shape it a little bit as you roll it and we're just going to roll it up and just shape it a little bit with your hands as you're rolling it up uh make sure that it's a pretty even shape and we're going to pop this into the fridge we're going to roll it up like that pop it into the fridge for a little while and it's gonna sit there for uh at least a few hours again ideally overnight and uh chill and make sure that all of those flavors come together a little bit and that the bar the butter becomes more solid because right now it's been mixed it's been at room temperature for quite some time and it's quite soft so we want to just make sure that it's uh nice and frigid temperature once you're ready to cook though we're gonna get our butter out of the fridge we get our shrimp defrosted and everything is ready to go.

**Preparing to Cook**

so we're going to start off by preparing preparing to use the butter we're not going to add the butter right away because we don't want it to burn we want to give it a little bit of time to cook without burning and the butter is also going to be the sauce for this dish so you don't you're going to be using a little bit more than you expect all of the amounts are going to be in the description below. The first thing we're going to do is actually start with a little bit of neutral oil in our pan so we've got our pan nice and hot we're going to add some neutral oil you can use vegetable oil for this or grapeseed oil or anything like that just a good plain neutral oil this will help stop the butter from burning when we add it and we'll also you know just provide a little bit of a medium for cooking our shrimp.

**Cooking the Shrimp**

now we're going to start the shrimp in this nice hot oil once everything's ready to sizzle you can see everything's sizzling as soon as hit as soon as it hits the pan and some of those tails start changing colors right away that means your hit your pan is good and hot make sure you're using a pan that gives you enough space you don't want to crowd everything a little dash of salt a little bit of fresh cracked black pepper as well. And then once the first side is cooked we're going to flip these over or flip as many of them as we can with the pan just make sure you get in there with your tongs and flip over any that didn't go so now that the first side is cooked and we've got the second side hitting the uh hit in the heat it is time to get our butter in here.

**Adding the Butter**

so we are going to um gonna just chop it up just a little tiny bit into slightly smaller pieces and into the pan the butter goes. This is going to impart a lot of that flavor into the other side of the shrimp and it's also going to come together it's going to emulsify a little bit with that oil that's in the pan and this is really going to make our sauce so we're just going to let those cook together for a little while. That butter is going to melt you can see it's starting to melt already and all of those flavors start coming out it doesn't hurt to add a little splash of cognac on top of everything as we're going now.

**Serving the Shrimp**

This cooking process does not take very long it was in fact done table side at a couple restaurants in the houston area. Once those shrimp are all the way cooked that butter has melted you can see it has really nicely condensed into a really lovely sauce very nice little pan sauce and this is ready to go so this is all cooked once the shrimps are cooked to your preference it is time to plate. We're going to put this over some rice so you just want to pop a few of those beautiful shrimp on top there and then you want to get some of that some of that beautiful pan sauce.

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have a beautiful cajun sort of creole recipe for you this is most commonly known as shrimp chippewa from a very fine dining restaurant or an excellent creole cajun restaurant in houston texas and really the linchpin of this whole recipe is the compound butter that we're going to make which basically serves as the sauce so we're going to start off with some butter the zest and juice of a lemon some sun-dried tomatoes some garlic some shallots we're also going to use a dried chili pepper some herbs we've got some oregano some basil in there some frozen shrimp we're also going to be using a little bit of cognac and as well a little bit of hot sauce and you can use the hot sauce of your choice we're showing tabasco here in our actual recipe we used uh one of our homemade hot sauces but first things first we are going to do the measurement flask to get everything ready to make the compound butter so the first thing we're going to do is chop up our sun-dried tomatoes because these need to reconstitute for a little while so we're going to chop these pretty fine a nice fine dice on our sun-dried tomatoes we're just going to pop these into a measuring cup because we are going to we're gonna reconstitute our sun-dried tomatoes with cognac so we're just gonna put these into one of our little measuring cups there we go and from here we are going to uh add just enough cognac to to moisten them up a little bit so by the time we're ready to make our compound butter all of the cognac should have absorbed into those sun-dried tomatoes so then you get that really lovely tomato flavor and that nice little warm flavor from the cognac so you can see here it's just enough to almost cover the sun-dried tomatoes so we're just going to pop those down we're going to push them down so that we have as much contact as possible we want to make sure that it absorbs almost completely we don't want a whole lot of liquid because we want to make this compound butter so that it doesn't break we want everything to emulsify properly meanwhile we're going to get our spices ready so that's our our herbs and our chili pepper we broke the stem off of course and we're just going to bur mix those up until they're very very fine you can see there quite a little bit of dust stuck to the lid there so sometimes it takes a little bash to get everything off the lid and into the into the grinder there we go so there's our little homemade spice and then for our lemon very much like the lemonade video we did last week we are going to use a greater box to zest this lemon and because we're using a grater box and not a microplane grater you do have to be careful that you're not getting too much of the pith or also get sort of a bitter flavor in your in your final dish so we're going to add in our lemon zest and then we are going to we're also going to use the juice from that lemon so cut that in half give a little slice along the inside which just sort of helps it release more juice then we're just going to put that through a strainer and we're just going to let that sit for a little while while we're getting everything else together while we're waiting for the cognac to soak into those sun-dried tomatoes as well so you can see here that's the juice of one lemon pretty juicy lemon actually turned out very very nicely now when you see that there's almost no liquid left that needed a little bit more time but when there's no liquid left in your sun-dried tomatoes that's when we're getting ready to put that into our dish but while we're waiting for that we're going to grate the garlic and our shallots as well and this really lets the flavor of those two beautiful aromatics spread through the whole dish very very easily when you grate them like that now grating shallots is very tough because they release a lot of that sort of onion gas your eyes will water but it will make it worth it it's uh it's really really an excellent way to get your shallot into something like compound butter or marinade we're going to add our lemon juice and we're going to add our sun-dried tomatoes and again these are the cognac soaked sun-dried tomatoes and you want to make sure that you've got enough balance between the amount of liquid you're using and the butter so it seems like a lot of butter it does make a lot of compound butter you can use this for a lot of different things though and you want to mix it until everything is well combined we're going to add in our hot sauce as i said we showed you some tabasco at the beginning but we used our own homemade hot sauce for this this one's made out of kelamandans and some of our little homegrown um green onions and we're just going to mix that in for a little bit of kick a little extra citrusy zing to it as well and once everything's all together like this it's pretty much done so this is uh all mixed together and you don't want to use this right away so we're going to set this aside and we're going to put it wrap it up and this is going to go into the fridge ideally overnight you want it to rest for at least a few hours let those flavors really marry together in there so we're gonna get this out onto a piece of parchment we're just gonna try and shape it a little bit into a kind of a log shape so here we go that's a rough log shape and don't be afraid to shape it a little bit as you roll it and we're just going to roll it up and just shape it a little bit with your hands as you're rolling it up uh make sure that it's a pretty even shape and we're going to pop this into the fridge we're going to roll it up like that pop it into the fridge for a little while and it's gonna sit there for uh at least a few hours again ideally overnight and uh chill and make sure that all of those flavors come together a little bit and that the bar the butter becomes more solid because right now it's been mixed it's been at room temperature for quite some time and it's quite soft so we want to just make sure that it's uh nice and frigid temperature once you're ready to cook though we're gonna get our butter out of the fridge we get our shrimp defrosted and everything is ready to go so we're going to start off by preparing preparing to use the butter we're not going to add the butter right away because we don't want it to burn we want to give it a little bit of time to cook without burning and the butter is also going to be the sauce for this dish so you don't you're going to be using a little bit more than you expect so all of the amounts are going to be in the description below and the first thing we're going to do is actually start with a little bit of neutral oil in our pan so we've got our pan nice and hot we're going to add some neutral oil you can use vegetable oil for this or grapeseed oil or anything like that just a good plain neutral oil this will help stop the butter from burning when we add it and we'll also you know just provide a little bit of a medium for cooking our shrimp now we're going to start the shrimp in this nice hot oil once everything's ready to sizzle you can see everything's sizzling as soon as hit as soon as it hits the pan and some of those tails start changing colors right away that means your hit your pan is good and hot make sure you're using a pan that gives you enough space you don't want to crowd everything a little dash of salt a little bit of fresh cracked black pepper as well and then once the first side is cooked we're going to flip these over or flip as many of them as we can with the pan just make sure you get in there with your tongs and flip over any that didn't go so now that the first side is cooked and we've got the second side hitting the uh hit in the heat it is time to get our butter in here so we are going to um gonna just chop it up just a little tiny bit into slightly smaller pieces and into the pan the butter goes so this is going to impart a lot of that flavor into the other side of the shrimp and it's also going to come together it's going to emulsify a little bit with that oil that's in the pan and this is really going to make our sauce so we're just going to let those cook together for a little while that butter is going to melt you can see it's starting to melt already and all of those flavors start coming out it doesn't hurt to add a little splash of cognac on top of everything as we're going now this sort of recipe is usually done really really quickly this cooking process does not take very long it was in fact done table side at a couple restaurants in the houston area and once those shrimp are all the way cooked that butter has melted you can see it has really nicely condensed into a really lovely sauce very nice little pan sauce and this is ready to go so this is all cooked once the shrimps are cooked to your preference it is time to plate so we're going to put this over some rice so you just want to pop a few of those beautiful shrimp on top there and then you want to get some of that some of that beautiful pan sauce so again this is your really lovely flavored compound butter and we're just going to pour that over the shrimp it's going to soak into the rice and makes an absolutely delicious sauce very very simple once you've got that compound butter it's really easy to do anything you like with it you can cook a host of things with it so uh really absolutely delicious and we hope you'll give this one a try so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below and remember to love your food soand welcome back to love your food this week we have a beautiful cajun sort of creole recipe for you this is most commonly known as shrimp chippewa from a very fine dining restaurant or an excellent creole cajun restaurant in houston texas and really the linchpin of this whole recipe is the compound butter that we're going to make which basically serves as the sauce so we're going to start off with some butter the zest and juice of a lemon some sun-dried tomatoes some garlic some shallots we're also going to use a dried chili pepper some herbs we've got some oregano some basil in there some frozen shrimp we're also going to be using a little bit of cognac and as well a little bit of hot sauce and you can use the hot sauce of your choice we're showing tabasco here in our actual recipe we used uh one of our homemade hot sauces but first things first we are going to do the measurement flask to get everything ready to make the compound butter so the first thing we're going to do is chop up our sun-dried tomatoes because these need to reconstitute for a little while so we're going to chop these pretty fine a nice fine dice on our sun-dried tomatoes we're just going to pop these into a measuring cup because we are going to we're gonna reconstitute our sun-dried tomatoes with cognac so we're just gonna put these into one of our little measuring cups there we go and from here we are going to uh add just enough cognac to to moisten them up a little bit so by the time we're ready to make our compound butter all of the cognac should have absorbed into those sun-dried tomatoes so then you get that really lovely tomato flavor and that nice little warm flavor from the cognac so you can see here it's just enough to almost cover the sun-dried tomatoes so we're just going to pop those down we're going to push them down so that we have as much contact as possible we want to make sure that it absorbs almost completely we don't want a whole lot of liquid because we want to make this compound butter so that it doesn't break we want everything to emulsify properly meanwhile we're going to get our spices ready so that's our our herbs and our chili pepper we broke the stem off of course and we're just going to bur mix those up until they're very very fine you can see there quite a little bit of dust stuck to the lid there so sometimes it takes a little bash to get everything off the lid and into the into the grinder there we go so there's our little homemade spice and then for our lemon very much like the lemonade video we did last week we are going to use a greater box to zest this lemon and because we're using a grater box and not a microplane grater you do have to be careful that you're not getting too much of the pith or also get sort of a bitter flavor in your in your final dish so we're going to add in our lemon zest and then we are going to we're also going to use the juice from that lemon so cut that in half give a little slice along the inside which just sort of helps it release more juice then we're just going to put that through a strainer and we're just going to let that sit for a little while while we're getting everything else together while we're waiting for the cognac to soak into those sun-dried tomatoes as well so you can see here that's the juice of one lemon pretty juicy lemon actually turned out very very nicely now when you see that there's almost no liquid left that needed a little bit more time but when there's no liquid left in your sun-dried tomatoes that's when we're getting ready to put that into our dish but while we're waiting for that we're going to grate the garlic and our shallots as well and this really lets the flavor of those two beautiful aromatics spread through the whole dish very very easily when you grate them like that now grating shallots is very tough because they release a lot of that sort of onion gas your eyes will water but it will make it worth it it's uh it's really really an excellent way to get your shallot into something like compound butter or marinade we're going to add our lemon juice and we're going to add our sun-dried tomatoes and again these are the cognac soaked sun-dried tomatoes and you want to make sure that you've got enough balance between the amount of liquid you're using and the butter so it seems like a lot of butter it does make a lot of compound butter you can use this for a lot of different things though and you want to mix it until everything is well combined we're going to add in our hot sauce as i said we showed you some tabasco at the beginning but we used our own homemade hot sauce for this this one's made out of kelamandans and some of our little homegrown um green onions and we're just going to mix that in for a little bit of kick a little extra citrusy zing to it as well and once everything's all together like this it's pretty much done so this is uh all mixed together and you don't want to use this right away so we're going to set this aside and we're going to put it wrap it up and this is going to go into the fridge ideally overnight you want it to rest for at least a few hours let those flavors really marry together in there so we're gonna get this out onto a piece of parchment we're just gonna try and shape it a little bit into a kind of a log shape so here we go that's a rough log shape and don't be afraid to shape it a little bit as you roll it and we're just going to roll it up and just shape it a little bit with your hands as you're rolling it up uh make sure that it's a pretty even shape and we're going to pop this into the fridge we're going to roll it up like that pop it into the fridge for a little while and it's gonna sit there for uh at least a few hours again ideally overnight and uh chill and make sure that all of those flavors come together a little bit and that the bar the butter becomes more solid because right now it's been mixed it's been at room temperature for quite some time and it's quite soft so we want to just make sure that it's uh nice and frigid temperature once you're ready to cook though we're gonna get our butter out of the fridge we get our shrimp defrosted and everything is ready to go so we're going to start off by preparing preparing to use the butter we're not going to add the butter right away because we don't want it to burn we want to give it a little bit of time to cook without burning and the butter is also going to be the sauce for this dish so you don't you're going to be using a little bit more than you expect so all of the amounts are going to be in the description below and the first thing we're going to do is actually start with a little bit of neutral oil in our pan so we've got our pan nice and hot we're going to add some neutral oil you can use vegetable oil for this or grapeseed oil or anything like that just a good plain neutral oil this will help stop the butter from burning when we add it and we'll also you know just provide a little bit of a medium for cooking our shrimp now we're going to start the shrimp in this nice hot oil once everything's ready to sizzle you can see everything's sizzling as soon as hit as soon as it hits the pan and some of those tails start changing colors right away that means your hit your pan is good and hot make sure you're using a pan that gives you enough space you don't want to crowd everything a little dash of salt a little bit of fresh cracked black pepper as well and then once the first side is cooked we're going to flip these over or flip as many of them as we can with the pan just make sure you get in there with your tongs and flip over any that didn't go so now that the first side is cooked and we've got the second side hitting the uh hit in the heat it is time to get our butter in here so we are going to um gonna just chop it up just a little tiny bit into slightly smaller pieces and into the pan the butter goes so this is going to impart a lot of that flavor into the other side of the shrimp and it's also going to come together it's going to emulsify a little bit with that oil that's in the pan and this is really going to make our sauce so we're just going to let those cook together for a little while that butter is going to melt you can see it's starting to melt already and all of those flavors start coming out it doesn't hurt to add a little splash of cognac on top of everything as we're going now this sort of recipe is usually done really really quickly this cooking process does not take very long it was in fact done table side at a couple restaurants in the houston area and once those shrimp are all the way cooked that butter has melted you can see it has really nicely condensed into a really lovely sauce very nice little pan sauce and this is ready to go so this is all cooked once the shrimps are cooked to your preference it is time to plate so we're going to put this over some rice so you just want to pop a few of those beautiful shrimp on top there and then you want to get some of that some of that beautiful pan sauce so again this is your really lovely flavored compound butter and we're just going to pour that over the shrimp it's going to soak into the rice and makes an absolutely delicious sauce very very simple once you've got that compound butter it's really easy to do anything you like with it you can cook a host of things with it so uh really absolutely delicious and we hope you'll give this one a try so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below and remember to love your food so\n"