BLACKSMOKE
Assistant Cook
Have had this dish for many years now and came on here to see if anyone had any tips to reproduce it.
It looks like a very simple white shrimp dish which has thin slices of Pasillia chillies and onion with garlic butter and white wine.
Onion and garlic are translucent not browned.
Should the butter be clarified?
Should the shrimp be marinated?
What would be the best steps to try this?
Is there an ingredient or spice I'm leaving out?
This dish is UNBELIEVABLE at Javier's in Orange County California
Thank you for any help
Scott
It looks like a very simple white shrimp dish which has thin slices of Pasillia chillies and onion with garlic butter and white wine.
Onion and garlic are translucent not browned.
Should the butter be clarified?
Should the shrimp be marinated?
What would be the best steps to try this?
Is there an ingredient or spice I'm leaving out?
This dish is UNBELIEVABLE at Javier's in Orange County California
Thank you for any help
Scott