Red the Steakhouse a high-end Steakhouse located in the Exclusive South of Fifth District of Miami Beach
Recently ranked one of The Daily Meal’s top 10 steakhouses in the U.S., Red the Steakhouse is a high-end steakhouse located in the exclusive South of Fifth district of Miami Beach. Executive Chef & Partner Chef Peter Vauthy is known for serving only Certified Angus Beef Prime – the top 1.5% of beef available in the U.S. Chef Peter is famous for his “phone to table” approach, sourcing some of the rarest ingredients in the world from his strong relationships with top purveyors. Think: Brittany Blue Lobsters from France or Alaskan King Crab always served fresh, sometimes within 24 hours of being caught. Plus, the extensive wine menu offers 400+ selections including Red’s own blend from Napa Valley.
With seafood being a major menu highlight, one of the most popular dishes is the Lemon Garlic Shrimp (recipe below).
Lemon Garlic Shrimp Recipe
Executive Chef & Partner Chef Peter Vauthy
Yield: 2 servings
5 pieces Wild American Shrimp, peeled, deveined 5 Lemon Slices, very thin
4 pc Garlic Cloves, crushed
1 Tbsp. Shallots, sliced thin
1⁄4 tsp. Red Pepper Flakes
2 Tbsp. Butter
1 Tbsp. Lemon Juice
1⁄2 C. White Wine
1/8″ slice French Bread, cut on the bias, toasted
1 Tbsp. equal parts Parsley and Chives, chopped Kosher Salt
Black Pepper, fresh ground
Preheat sauté pan on medium heat.
Add 1 Tbsp. Canola Oil.
Season Shrimp with Salt and Pepper.
When Oil starts to smoke slightly, add Shrimp. Sear on both sides.
Add Wine and Lemon Juice.
Let reduce by half.
Reduce heat to low.
Add Garlic, Shallots, Butter and Crushed Red Pepper. Stir into remaining liquid.
Add Lemon Slices and Herbs to pan.
Simmer to nish.
Place Shrimp on top of bread.
Pour remaining sauce over Shrimp and serve.
See Full Menu below: