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Seafood Main Dishes

Shrimp Pesto Flatbread Appetizer

December 7, 2021 by Jill Foucre Leave a Comment

Shrimp Pesto Flatbread Appetizer
2021-12-07 15:27:12
Print
Ingredients
  1. Your Favorite Naan Flatbread - Mini Size work best
  2. 1 pound shrimp, deveined, peeled, and tails removed
  3. 2 tablespoons olive oil
  4. Pinch chile flakes
  5. 1/2 teaspoon Mojo Seasoning s.a.l.t. Sisters
Pesto
  1. 1 cup cilantro leaves
  2. 1/2 cup arugula
  3. 1 clove garlic chopped
  4. 1/4 cup toasted pepita seeds
  5. 1/3 cup Grated Cotija Cheese
  6. 2/3 cup olive oil
  7. 1/8 teaspoon pepper
  8. Salt to taste
  9. Garnish: Lemon juice, Arugula leaves, and more Cotija
Instructions
  1. Add all of the pesto ingredients except the oil into a food processor. Pulse until a paste forms, then slowly stream in the olive oil until a smooth pesto forms. Season with a pinch of salt or a little sugar.
  2. Heat the oil in a large skillet. Toss the shrimp with chile flakes and Mojo seasoning and then add to the very hot skillet and cook until the shrimp are opaque. Be careful not to overcook.
  3. Heat the Naan on a grill pan over medium high heat until grill marks appear. Spread warm bread with a layer of the pesto then top with the shrimp and garnish with lemony arugula.
Notes
  1. Serves 8 as first course or more as appetizer.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Appetizers, Seafood Main Dishes

Garlicky Sauteed Shrimp with Creamy White Beans and Blistered Tomatoes

April 28, 2021 by Jill Foucre Leave a Comment

Garlicky Sauteed Shrimp with Creamy White Beans and Blistered Tomatoes
2021-04-29 00:37:14
Serves 4
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 5 large cloves garlic, divided
  2. 1 medium lime
  3. ½ cup fresh parsley leaves or cilantro and fine stems
  4. ½ teaspoon dried oregano
  5. ½ teaspoon paprika
  6. ¾ teaspoon red pepper flakes, divided
  7. 1 teaspoon kosher salt, plus more for seasoning
  8. 5 tablespoons olive oil, divided, plus more for drizzling
  9. 1 pound medium peeled and deveined uncooked shrimp
  10. 1 pint grape tomatoes (about 10 ounces)
  11. 1 (15-ounce) can cannellini or white beans
  12. Crusty bread, for serving
Instructions
  1. Grate or mince 4 of the large garlic cloves into a large bowl. Thinly slice the remaining 1 large garlic clove and set aside. Finely grate the zest of 1 medium lime into the bowl, then cut the lime in half and set aside. Coarsely chop 1/2 cup fresh parsley leaves and tender stems. Place half in the bowl and reserve the remaining half.
  2. Add 1/2 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon of the red pepper flakes, 1 teaspoon kosher salt, and 2 tablespoons of the olive oil to the bowl. Stir to combine. Add 1 pound peeled and deveined uncooked shrimp and toss to coat. Let the shrimp marinate 10 to 15 minutes at room temperature. (Alternatively, cover and refrigerate this, the sliced garlic clove, lime halves, and reserved parsley overnight.)
  3. Heat the remaining 3 tablespoons olive oil in a 12-inch cast iron or heavy-weight skillet over medium-high heat until shimmering. Add 1 pint grape tomatoes, then season with kosher salt and 1/4 teaspoon red pepper flakes. Cook, stirring occasionally, until the skins start to pop, about 2 minutes. Meanwhile, drain and rinse 1 can cannellini beans.
  4. Add the shrimp and marinade, stir to combine, and cook until the shrimp start to turn pink, about 1 minute. Add the beans and sliced garlic and cook, stirring every minute or so, until the shrimp are just cooked through and the tomatoes have burst open, 3 to 4 minutes total (the beans might start to become a creamy paste, which is okay and delicious).
  5. Remove from the heat. Season with kosher salt and squeeze the lime halves over the shrimp. Drizzle with more olive oil, garnish with the reserved parsley, and serve immediately with crusty bread if desired.
Notes
  1. Make ahead: The shrimp can be marinated, covered, and refrigerated overnight.
  2. Serving: If you're serving this dish in a cast-iron pan, which retains heat very well, make sure to eat it immediately as the residual heat in the pan will keep cooking the shrimp. If you need more time, transfer the contents to a serving bowl.
  3. Storage: Leftovers can be refrigerated in an airtight container up to 2 days.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Seafood Main Dishes

Mojo Shrimp with Caesar Salad

September 29, 2019 by Jill Foucre Leave a Comment

Mojo Shrimp with Caesar Salad
2019-09-29 22:44:28
Print
MOJO SAUCE
  1. 2 large garlic cloves, peeled
  2. 1/2 teaspoon salt
  3. 1 large shallot or 1/4 sweet onion thinly sliced
  4. 1/4 cup fresh orange juice
  5. 1/4 cup lime juice
  6. 1/4 lemon juice
  7. 1/4 cup olive oil
  8. 1 tablespoon of butter
CAESAR SALAD
  1. Caesar Salad
  2. 1 large egg
  3. 1/4 cup fresh orange juice
  4. 2 tablespoons lime or lemon juice
  5. 1 clove garlic mashed into paste with pinch of salt
  6. 1/2 teaspoons Worcestershire sauce
  7. 1/4 Olive oil
  8. Salt & Pepper to taste
  9. 2 Heads Romaine lettuce
  10. 1/2 baguette halved lengthwise and brushed with olive oil
  11. (grill 2 mins per side) chop into cubes for croutons
  12. 1/4 cup grated Parmesan cheese
FOR SHRIMP
  1. 1 pound frozen shrimp, thawed with tails left on
  2. Olive oil for brushing
  3. 1 teaspoon Mojo Salt Blend from S.A.L.T. Sisters
  4. Cilantro - chopped optional garnish
  5. Thread shrimp onto skewers and brush with olive oil - season with Mojo salt blend. Grill on medium high heat for 3 mins per side.
FOR CAESAR SALAD
  1. Plunge egg in boiling water for one minute, remove from water and cool. Whisk juices, garlic, Worcestershire, the egg and the olive oil. This makes a light citrus dressing for the salad.
  2. Toss the romaine salad with dressing and parmesan cheese. Top with the grilled shrimp and Mojo sauce. Serve salad with cilantro garnish and grilled croutons.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Seafood Main Dishes

Blackened Shrimp Tacos with Crunchy Honey Lime Apple Slaw

September 29, 2019 by Jill Foucre Leave a Comment

Blackened Shrimp Tacos with Crunchy Honey Lime Apple Slaw
2019-09-29 22:31:18
Print
BLACKENING SEASONING
  1. 1 tablespoon smoked paprika
  2. 1 teaspoon dried thyme
  3. 1 teaspoon dried oregano
  4. ½ teaspoon cumin
  5. ¼ teaspoon cayenne
  6. ¼ teaspoon garlic powder
  7. ¼ teaspoon onion powder
  8. ¼ teaspoon sea salt and freshly cracked pepper
SLAW
  1. 2 cups green cabbage, shredded
  2. ½ cup green apple, diced
  3. ½ lime, zest and juiced
  4. 1 tablespoon honey
  5. 1 tablespoon white wine vinegar
  6. sea salt and fresh black pepper, to taste
CREAMY SRIRACHA SAUCE
  1. ¼ cup mayonnaise
  2. 2 tablespoons sriracha
  3. 1 garlic clove
  4. sea salt and fresh black pepper to taste
  5. 1 pound medium sized shrimp (peeled, deveined, tails removed)
  6. 6 taco size corn tortillas
  7. 1 ripe avocado
  8. cilantro
FOR THE COLESLAW
  1. Whisk together vinegar, honey, lime, salt and pepper in a large bowl. Add the shredded cabbage, apple and onions. Stir until everything is coated in dressing. Refrigerate until ready to serve.
FOR THE SHRIMP
  1. Stir together all the ingredients for the seasoning in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated. Heat 1 Tablespoon of butter in a skillet over medium heat. When the butter has melted, add the shrimp and cook for 3 minutes per side.
PUT IT ALL TOGETHER
  1. Place about 1/4 cup of the coleslaw on a heated corn tortilla along with 3 shrimp and a slice of avocado, and cilantro to garnish. Drizzle some Sriracha sauce and a squeeze of lime on top and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Seafood Main Dishes

Smoked Whitefish Tacos

July 18, 2019 by Jill Foucre Leave a Comment

Smoked Whitefish Tacos
2019-07-18 12:02:55
Print
Ingredients
  1. 5 pounds whitefish fillets
For the marinade
  1. Juice and zest from 3-4 limes
  2. 2 garlic cloves, minced
  3. 1 jalepeno, minced
  4. Olive oil
  5. Allepo pepper or black pepper
For smoking
  1. 1 sweet onion, sliced thin
  2. 2 sweet peppers, red, yellow, green, sliced thin
  3. 1-2 jalepenos, sliced
  4. Cilantro
  5. Salt to taste
For serving
  1. Corn tortillas
  2. Tomatillo salsa
  3. Avocado slices
  4. Cilantro
  5. Lime Wedges
Instructions
  1. Mix all marinade ingredients together and slather over fish to marinate for 1-2 hours.
  2. Prepare grill with apple smoking chunks to 250 degrees.
  3. Place fish on the grill, skin down. Place sliced vegetables and cilantro on top.
  4. Smoke fish until tender and flakes easily, 45 min.- 1½ hours, depending on thickness of the fish.
  5. Serve fish with corn tortillas, tomatillo salsa, avocado slices, cilantro and lime wedges.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Seafood Main Dishes

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