After cooking with world-class chefs including Bobby Flay, Anne Burrell, and Michael White and sharpening his skills in world-class kitchens such as Eleven Madison Park and Michelin 2-star restaurant Villa Joya in Portugal, Chef David Viana received distinguished recognition as the Executive Chef at The Kitchen at Grove Station (receiving three stars from the New York Times, who described his dishes as “magical” and “hypnotizing”). Chef David was also nominated for a James Beard Award for Best Chef: Mid-Atlantic in 2018. Shortly after, he left to compete on Bravo’s Top Chef: Kentucky, which finished airing in March 2019. When David is not at work, he spends his time with his 4 year old son Cole taking him to the Jersey Shore and Chuck E. Cheese!
The Cookware Chef David's Using: 12” Blue Carbon Steel Frying Pan
1 cup Spanish extra virgin olive oil
6 cloves garlic, minced
1 lb shrimp, peeled and deveined (reserve the shells)
2 Tbsp white wine
2 Tbsp lemon juice
1 tsp paprika
1 tsp red pepper flakes
1 Tbsp parsley, chopped
1 Tbsp cilantro, chopped
Salt and black pepper to taste
Begin by toasting the shrimp shells in the Spanish olive oil. This will infuse the olive oil with additional shrimp flavor. Strain out the oil.
Get a pan hot and add the shrimp infused oil. Quickly sear the shrimp. Once they start to turn pink, add the red pepper flakes, garlic, wine, and lemon juice. Finish with paprika, black pepper, parsley, and cilantro.