MARKET RECIPE: Simple Shrimp Étouffée

Market Recie: Simple Shrimp Étouffée By Market Chef Maggie Perkins Serves 8 Ingredients 1/4 c butter 1/2 c all purpose flour 1 medium yellow onion, chopped 1 small bell pepper, chopped 2 stocks F-STOP FARMS celery, chopped 3 large cloves garlic, minced 2 cups chopped FLINTROCK HILL FARM tomatoes 2 cups shrimp stock 1 tablespoon STELLAR GOURMET […]

Market Recipe: Preserved Lemon | Dilled Shrimp | Pesto Amuse Bouche

Preserved Lemon | Dilled Shrimp | Pesto Amuse Bouche By Market Chef Maggie Perkins 1 T pecan oil from Yegua Creek Farm 1/2 lb gulf shrimp from K&S Seafood 2 small spring onions, sliced thinly from Johnson’s Backyard Garden 1 T preserved lemon purée from Kala Kuisine 2 sprigs fresh dill from Johnson’s Backyard Garden Spinach […]

Market Recipe: Yucatan Spring Shrimp & Lemon Soup

Yucatan Spring Shrimp & Lemon Soup By Market Chef Maggie Perkins 1 lb raw shrimp, (26-30 per lb), shells on, peeled, shells reserved 1 small bunch leeks, greens and whites separated, whites sliced thinly, washed well and strained 2 carrots, sliced 6 cups water 1 teaspoon salt 1 teaspoon cumin seeds 2 4-inch cinnamon sticks […]

Market Recipe: Shrimp and Summer Melon Salad

Shrimp and Summer Melon Salad By Market Chef Maggie Perkins 1 Lb large shrimp 1 T olive oil Salt and freshly-ground pepper 2 favorite summer melons (we used a combination of cantaloupe, crenshaw, and canary melons) 2 cucumbers 1 bunch Thai basil 6 shishito peppers In a small pan under medium heat, bring 1 tablespoon […]

Market Recipe: Curried Shrimp & Kohlrabi Remoulade

  Curried Shrimp & Kohlrabi Remoulade By Market Chef Maggie Perkins, Serves 6 1 lb. shrimp, peeled and deveined 1T curry powder 1T salt Water 2 bulbs kohlrabi, grated 1 bunch young spring onions, sliced 2 hard-boiled eggs, sliced (for garnish and lettuce cups) Individual lettuce leaves Dressing ¼ cup pecan alioli ¼ cup extra virgin olive […]