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Quick-Sautéed Shrimp with Sweet Toasty Garlic

Quick-Sautéed Shrimp with Sweet Toasty Garlic
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Ingredients
  1. 1 pound large peeled, deveined but tail on raw shrimp
  2. 6 cloves garlic, minced
  3. 2 tablespoons grapeseed oil (or olive oil)
  4. 1 teaspoon salt
  5. 1 lime zested and juice
  6. 1 large chipotle in adobo, seeds and ribs removed and minced
  7. 3 tablespoons chopped cilantro
Instructions
  1. Heat a large nonstick sauté pan over high heat. Add the oil. When oil is hot, add the shrimp, salt and garlic and sauté, stirring often.
  2. When shrimp are almost done, add the lime zest, juice, chipotle and cilantro. Sauté a minute more until shrimp are done. Remove from heat.
Notes
  1. Sautéing requires very high heat and very little fat. Great for shrimp or sea scallops. A wok works great, otherwise a large skillet so you can move the fish around.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Shrimp Scampi with Linguine

Shrimp Scampi with Linguine
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Ingredients
  1. 1 pound Raw Shelled & Deveined Shrimp
  2. 3 tablespoons Butter
  3. 3 tablespoons Olive Oil
  4. 1 clove minced Garlic
  5. 1 tablespoon s.a.l.t. Sisters Tuscan Farmhouse Blend
  6. 3 tablespoons Bread Crumbs
  7. ½ cup Dry White Wine
  8. Juice of 1/2 Fresh Lemon
  9. 1 Package Filotea Linguine
  10. Parmesan Cheese for Garnish
  11. Fresh Parsley Optional Garnish
Instructions
  1. Cook pasta according to directions - drain and reserve 1/4 cup pasta water for sauce.
  2. In a large skillet melt butter and olive oil. Add the minced garlic to the butter and olive oil and cook 2 minutes. Add Tuscan salt bend and bread crumbs to shrimp. Meanwhile add wine to the pan and bring to a simmer. Add some pasta water to sauce and reduce for a few minutes, then add shrimp. Cook shrimp until pink about 4 minutes.
  3. Serve over Linguine and garnish generously with fresh Parmesan cheese and parsley.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

My Favorite Things by Jennifer Dorn

Remember the song “ My Favorite Things” from the Sound of Music or Oprah’s Favorite Things List? This song and theme have been going through my mind since joining Marcel’s team in May. I had shopped at Marcel’s for over 5 years and I did have a “MY favorite things list” – that go to hostess gift and favorite pantry items. My recipes were never without a little help from the  S.A.L.T. Sisters (Mojo Seasoning Blend) or a Garnier-Thiebaut French dish towel ready for a house warming gift. Since I joined the team here, I have been asking the staff about their favorite products and have added many more to my list!

 

I must admit it has been a bit overwhelming learning about all of the 100’s of products here at Marcel’s. So I started by asking each staff member to tell me about their favorite things. I could not wait to try Teri’s Hot Pepper Bacon Jam, Kathy’s Filotea linguine pasta or Dana’s Beef Goulash soup mix… so many favorites you get the idea – and so much fun for me to learn about these new things!

 

I recently added the linguine pasta to our family’s favorite Shrimp Scampi – ahh YES, a success! Come taste this in my demo on November 28th.  

 

So stop by the store and I may sing you a song and show you a few of my favorite things – and I hope to learn about some of yours. I still have my list and it’s growing!   

Cloister Hotel Sea Island Shrimp

Cloister Hotel Sea Island Shrimp
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Ingredients
  1. 1 pound 21-26 count raw shrimp, peeled & deveined
  2. ½ cup mayonnaise
  3. 1/3 cup finely chopped shallots
  4. 1 T. finely chopped parsley
  5. ¼ t. white pepper
  6. 2 T. Heinz chili sauce
  7. 1 t. Koop’s Arizona Heat mustard
  8. 1 t. Inglehoffer sweet hot mustard
  9. 1 t. Cayenne pepper sauce (optional)
Instructions
  1. Bring large saucepan of water to a boil, drop in raw shrimp and bring back to a boil. Drain and chill shrimp in ice water bath. When chilled, drain and pat dry.
  2. Mix all other ingredients in a medium bowl. Add cooled shrimp.
  3. Refrigerate overnight.
Adapted from Marcel Foucré's Marinated Shrimp Dressing recipe
Adapted from Marcel Foucré's Marinated Shrimp Dressing recipe
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Shrimp and Avocado Ceviche Cocktail

Shrimp and Avocado Ceviche Cocktail
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Ingredients
  1. 1/2 cup plus 2 T. fresh lime juice
  2. 1 generous pound unpeeled smallish shrimp (41/50 count to a pound)
  3. 1/2 medium red onion, finely diced
  4. 1/3 cup chopped fresh cilantro
  5. 1/2 cup ketchup
  6. 1 to 2 T. vinegary Mexican bottled hot sauce*
  7. 2 T. extra virgin olive oil
  8. 1 cup finely diced peeled cucumber
  9. 1 small ripe avocado, peeled, pitted and cubed
  10. salt
  11. several lime slices for garnish
  12. tortilla chips for serving
Cooking and Marinating the Shrimp
  1. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add the shrimp. Cover the pan and let the water return to a boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam for 5-10 minutes. Spread the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp when cooled. (alternately - purchase uncooked, deveined, shelled shrimp) Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for 1 hour.
The flavorings
  1. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, olive oil, and cucumber. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate. Right before serving, add the diced avocado.
Serving the ceviche
  1. Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas or tortilla chips to enjoy alongside.
Working Ahead
  1. The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.
Notes
  1. *Such as Tamazula, Valentina or Búfalo, the latter being on the sweet side. I used Valentina~ which is what Chef Paul recommended
Adapted from Rick Bayless
Adapted from Rick Bayless
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/