Chef, restaurateur and former 'Top Chef' contestant Kwame Onwuachi is stopping by the TODAY kitchen to share some of his go-to comfort food recipes. He shows us how to make two staples of his New York City upbringing: halal cart-style chicken over rice and his mom's saucy, Creole-spiced shrimp, also over rice. Working in NYC as a line cook was hard for many reasons, but food from the halal cart was always a light at the end of the tunnel after a long shift.
This is an homage to my own Mom Duke’s, Jewel Robinson, and her supercharged version of the peel-and-eat shrimp I grew up with. I was inspired by that dish’s addictive flavor and silky texture as well as New Orleans’ famous barbecue shrimp. The Worcestershire sauce, beer, white wine and butter — so. much. butter. — yield a highly aromatic glistening sauce, hovering right on the sea side of a traditional barbecue.
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