Adding Shrimp for Making Ceviche

Video Transcript

"KEILLY MORRIS: So the next step in our shrimp ceviche, what we're doing--as you've seen, we've already sweated out our onions, our garlic, a little bit of butter, white wine, reduced it down for about 15 minutes at the very most. Then from there, bring them back over to our flame, which we've turned down on the low heat. We're going to jump in, add our jumbo prawns to it. That's what they look like. These are so, so good. I love these. So I'm just going to take these, place 'em in there lightly. The reason why we're doing this, instead of just boiling them, is because we want our prawns to soak up the flavor, so you're not just scooping your prawn into your salsa and that's it. So these are going to have some flavor to 'em. So we're just going to pop these in here lightly. The wonderful thing about seafood, especially shrimp, is that it cooks so quick. So literally, your shrimp should only stay, each side, one and a half minutes. Right to the point when they start turning pink, which you can see. Look at that. Look at that. See how quick that turned pink? These cooked up so quick. One of the things I learned when I was working in Virginia at my favorite restaurant, Carlyle Grand Cafe, is that one of the things they taught me is that seafood, steaks, anything coming off of heat, it's instantly going to cook after. So as a waiter, I used to get always upset when I would hear a guest ask for steaks well-done because you're ruining and killing the flavor and the whole purpose of even getting it. So with the shrimp, since I've been rambling on, we're probably at about a minute and a half. I'm going to give these just a simple turn. Our guests are going to be arriving a little bit later, but I want to make sure that these are going to be perfect, so I'm just going to lightly cook these."