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 […]

Market Recipe: Pan-roasted Root Vegetable Dressing with fresh Gulf Shrimp and Mushrooms (gluten free)

  Pan-roasted Root Vegetable Dressing with fresh Gulf Shrimp and Mushrooms (gluten free) By Market Chef Maggie Perkins 1 pound shrimp, peeled and de-veined Cooking oil 1 rutabaga, peeled and cut into small matchsticks 1 small bunch carrots, with greens—carrots scrubbed and sliced, with greens minced finely and reserved 1 pound fingerling sweet potatoes—scrubbed and […]

Market Recipe: Farinata w/seared shrimp, salsa verde & caramelized onion yogurt

Farinata w/seared shrimp, salsa verde and caramelized onion yogurt By L’oca D’oro Farinata 1 ¾ C Garbanzo flour 2 C water 2 egg whites 1/2 tsp. kosher salt 1 tsp spice mix, we use a mix of coriander, fennel seed, black & pink peppercorns ½ sheet pan lined with parchment 1. Whip egg white in a very […]