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Culinary CPR: Paprika Dusted Grilled Shrimp

Summary: Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.
Air Date: 6/8/16
Duration: 10 Minutes
Host: Dr. Mike Fenster
Guest Bio: Luca Paris, Chef
Luca Paris wineGianluca Paris is the Executive Chef and owner of Luca’s Mediterranean Café, a fine dining restaurant, The Market at Luca’s, offering light bistro style fare and gourmet take out and Luca's Culinary Journey Catering in Keene, New Hampshire, where he lives with his wife Lindy and his two children. He is the recipient of many accolades, including “Excellence in Dining” and “Best Service/Wait staff” every year since 2002 from Market Surveys of America, along with “Best Mediterranean Restaurant,” “Best Fine Dining Restaurant,” “Best Caterer in New Hampshire,” and, for four years, “Best Restaurant in the Monadnock Region” from New Hampshire Magazine.

Luca, as he is known to everyone, had a dream of opening his own restaurant since starting as a busboy at a family style Irish pub in New York at the age of 14.  Having been born in Italy, it would have to be a Mediterranean style restaurant and he never lost sight of his dream. He graduated from Johnson & Wales University 1989, where he met his wife of 22 years.

He began his professional career at Doral Arrowwood, a hotel and conference center in Westchester County, New York, but his first experience with his own culinary business began at the age of 22 opening a gourmet store in New York City called Gianluca’s Salumeria. This business flourished and spun off a very successful catering business.  While owning his own businesses, he honed his restaurant skills as the Manager of a fine dining Italian restaurant in Westchester County, New York before moving to Keene, New Hampshire, in the heart of New England where his wife Lindy grew up, to pursue his dream of a Mediterranean style restaurant.  

Luca has always had a love for entertaining through his food so Luca has his own weekly talk radio show, What’s Cooking with Luca Paris, and has had such notable guests as Mary Ann Esposito, host of Ciao Italia and will be a featured chef on an upcoming episode of Ciao Italia. Luca has been a featured chef in the national culinary magazine Culinary Trends. He is a monthly guest on “Cook’s Corner” segment on ABC's WMUR Channel 9 in New England. Luca is also the host of his own cooking show, also titled A Culinary Journey with Luca Paris, locally produced for Cheshire TV, the local cable access station for Keene and surrounding towns and can be seen in the Manchester, New Hampshire area and around the country on cable access stations. His show is one of the most downloaded shows by cable access stations around the nation. Luca has created his own Culinary Journey You Tube Channel, where all the episodes from his TV show can be seen. Luca was also a featured chef on the Resort Network in 2008 and 2009 and is a Chef Ambassador and spokesman for Roland Foods, doing live cooking demonstrations and cooking features on the Roland Foods You Tube channel. Most recently, Chef Luca was selected to compete on the new Food Network show, Guy's Grocery Games, which aired in December 2013 and he won! In 2011 Luca was selected as a New Hampshire Celebrity Chef and nominated for Restaurateur of the year. Luca loves to entertain while teaching about culinary arts. His philosophy is that food should be fun and entertaining and some of the best dishes come from the mistakes! He begins filming his new show, Kids in the Kitchen with Luca Paris, in January 2014.

In addition to his culinary accomplishments, Luca is a serious community supporter and an advocate for charitable organizations. He was on the board of directors of the Keene Chamber of Commerce, and was instrumental in promoting several local restaurants in a special week-long television segments on the local ABC affiliate. He was a founder of the “Keene Snow and Ice Festival” and the reinvented “Taste of Keene” event which supported Meals on Wheels for the elderly. In 2011 and 2012, Luca organized Keene Restaurant week, bringing local restaurants together. Luca has also taught adult culinary courses and has been a guest lecturer at Keene State College. He supports a culinary scholarship that he created, “The Culinary Journey Scholarship Fund,” to help a local high school student going to hospitality or culinary school. He will be teaching classes at the famed Stonewall Kitchen in Maine in the summer of 2014.

Luca was awarded the top honor of New Hampshire Chef of the Year from the New Hampshire Lodging & Restaurant Association for 2013.

Luca feels he has just begun his culinary journey and enjoys sharing it with guests and audiences everywhere and is looking forward to his next adventure.
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Culinary CPR: Paprika Dusted Grilled Shrimp
In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Paprika Dusted Grilled Shrimp and Roasted Tomato "Butter" with Chili & Cilantro Oils.

  • 24 jumbo shrimp (1-1½ pounds), shelled and deveined
  • 2 tablespoons smoked paprika
  • Salt & pepper
Tomato Butter
  • 4 ripe plum tomatoes
  • ¼ cup extra virgin olive oil
  • 3 teaspoons lemon juice
Cilantro Oil
  • 1 bunch cilantro
  • 1 cup olive oil
  • salt and white pepper
Chili oil
  • 2 cups olive oil
  • 4 teaspoons red pepper flakes

Grilling the Shrimp:

Mix the smoked paprika and the salt & pepper and season the shrimp. Prepare your grill (outdoors) or grill pan (indoors). Brush the grill grate with oil. Grill the shrimp until cooked through, 2-3 minutes per side.

Making the Tomato “Butter”:

In a heavy bottom sauce pan cut up the plum tomatoes in quarters, add the olive oil, lemon juice, salt & pepper. Cook on medium low heat for about twenty five minutes or until the tomatoes start to break down and lose their shape. When completed take the stewed tomatoes to a blender or immersion blender and blend till smooth and buttery leaving no residual pieces.

Making the Cilantro oil:

Prepare a small pot of water boiling on the stove. “Blanch” the cilantro by adding it to the boiling water for about 10 seconds, making sure the leaves are in the water the whole time. “Shock” the cilantro by removing it from the boiling water and adding it to an ice and water bath. Drain the cilantro and pat dry. In a blender add your cilantro, salt, white pepper and extra virgin olive oil. Blend until it is smooth on medium speed for about 2-3 minutes. Store this mixture overnight in your refrigerator so the herb pieces that weren’t fully pureed can settle and still add flavor over night. The next day filter the oil through a coffee filter or cheesecloth and store in the refrigerator until needed. NOTE: When using extra virgin olive oil you will find that it thickens when refrigerated. Allow the cilantro oil to come to room temperature and it will regain its regular viscosity (you can substitute canola or vegetable oil instead if you like). This and another herb oils will keep up to two weeks without losing too much of its color and flavor. You can use this same method for numerous herb oils!

Making the Chili oil:

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a bottle. Seal the lid. Refrigerate up to 1 month. Keep squeeze bottles of flavored oils available at all times. If you don’t want the oil getting too spicy remove the pepper flakes through a strainer after 24 hours.

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