Ask Chef Lynn – We Are All Cooks

| August 17, 2015


First of all, we are all cooks.

It’s a matter of survival.

Either it be a PBJ (Peanut Butter & Jelly) or a 5–point Lamb Roast with Mint…we can muster up something fast & simple or voluptuously extravagant. I guess it all depends on your present taste bud’s desire. Sometimes we don’t have the time to go all Martha Stewart out with every meal…but we can cherish those little special extras we can simply do for ourselves and, of course, the ones we share our kitchen table with at home.

I thought I would share some of my experiences as a, retired 1979-2005, French Creole Chef. Twenty plus years, believe it or not, goes by very quickly in the Hospitality field. There are no weekends off, you work every holiday, and if you work the dinner shift then you’re probably getting home around 3am every night. Of course, there are the occasions when all of a sudden the sun is rising and then you definitely know it’s time to go home. It happens. Our inner clocks adapt and getting up early for work is 1 pm.

Occasionally, I get phone calls from family and friends for recipes to some of the dishes I would offer at my restaurants. So, here goes. I hope you enjoy the process as well as the end result.


12) 1 oz. prawn/shrimp, washed, deveined, and butterflied
6 ounces sweet butter
2 ounces minced garlic
1 tbsp. chopped parsley
¼ tsp paprika
½ ounce lemon juice
1 ounce dry white wine

  1. Melt butter in, preferably a heavy bottomed 10-12 inch, sauté pan.
  2. Add the garlic and sauté at medium heat until butter starts to foam. Do not burn the garlic…it will yield a bitter feast.
  3. Remove pan from heat.
  4. Add the butterflied shrimp with the cut side down. Sprinkle with the Paprika.
  5. Place pan back on heat source at a medium-high heat…fast sauté (many bubbles) Sauté for 1 minute.
  6. Splash with ½ of lemon juice.
  7. Turn shrimp on side and sauté for 45 seconds.
  8. Splash with ½ of white wine.
  9. Turn shrimp on last side and sauté for 30 seconds.
  10. Remove pan from heat source.
  11. Remove shrimp from pan.
  12. Place shrimp on bed of wild rice or mix of ½ wild and ½ jasmine rice.
  13. Place sauté pan on heat and add remaining lemon juice and wine.
  14. Reduce mixture and pour over shrimp on rice. Garnish with chopped Parsley.

Serve with blanched green veggie of choice.

So, there you go. Hope you enjoy this fairly simple dish. I must have made thousands. Of course you can add variations and I have always encouraged creativity. Go for it!

This column is open to receiving questions about cooking, the Hospitality field, running a restaurant, and catering. Feel free to ask. Please send your Ask Chef Lynn questions to

Bon appetit!!

Chef Lynn

PS. Hint on Butterflying shrimp – Peel shell to the 1st knuckle of shrimp near tail. Cut shrimp on the outer round side and remove vein (dark strip) . Cut shrimp deeper until about ½ inch deep. These are now ready to cook.






Comments are closed.