Eddie V's offers fresh prime seafood, aged USDA prime steaks, creative cocktails and an award winning wine list, plus an oyster and raw bar with an array of hand shucked oysters from around the country, a daily sashimi plate, and built to order "seafood towers" of iced shellfish.
Eddie V's is located in the DC Ranch Marketplace off of Pima road in Scottsdale.
The atmosphere is warm and inviting; guests can enjoy the elegant dark wood dining rooms, star-lit patios or get in rhythm with good times in the V-Lounge with live music nightly.
Open for dinner seven nights a week, beginning with happy hour at 4 p.m. nightly.
Sauteed Mexican Sweet White Shrimp in a Toasted Coconut Curry SauceRecipe from Eddie V's Edgewater Grille
INGREDIENTS:
(For the shrimp)
1 lb. of jumbo Mexican white shrimp
1 teaspoons of olive oil
Salt and pepper to taste
(For the curry)
1/4 cup of celery, diced
1.4 cup of onion, diced
2 teaspoons of butter
½ cup of white wine
1 teaspoon of ginger, peeled and chopped
1 teaspoon of fennel seeds
¼ teaspoon of coriander seeds, grind fresh
2 each bay leaf
1 14 oz. can of coconut milk, unsweetened
1 teaspoon of green curry paste
2 each lime zest
Salt- as needed
PREPARATION:
1. Sweat onion, celery and ginger in butter until soft
2. Add white wine, coriander, bay leaf, and fennel seeds and cook for one minute
3. Add coconut milk and bring to a simmer (approx. 3 minutes)
4. Strain
5. Finish with curry paste and lime zest, reserve
6. Sautee shrimp over medium high heat
7. Add in reserved curry sauce, serve over rice
