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 […]

  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 […]

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 […]

  Shrimp Ceviche Chef John Lichtenberger of Isla  2 lb K&S Seafood shrimp ½ c lime juice ½ c lemon juice 4 tomatoes, diced and seeds removed 2 cucumbers, diced 2 jalapenos, diced 2 fresno peppers, diced 1 bunch green onions, chopped ½ bunch cilantro, chopped salt Marinate shrimp in lime and lemon juices for […]

Market Gumbo! Gluten & Dairy Free! By Guest Chef Rick Lopez of La Condesa 1 pint okra from Engel Farms 2 pints yellow tomatoes from Engel Farms 1 lb. shrimp from K&S Seafood 3 packs duck sausage from Belle Vie Farm and Kitchen 1 bag mixed peppers from JBG Organic 1 bunch radish from JBG […]