Summer Shrimp Stir-Fry By Students of the Escoffier School of Culinary Arts 25 Shrimp, peeled & de-veined Heirloom bell peppers, seeded & small diced Heirloom tomatoes, small diced Korean melon, […]

Creole Okra and Tomatoes with Gulf Shrimp by Chef Maggie Perkins Cooking oil 1 pound large shrimp 1 large bulb garlic 3 medium onions, chopped 1 pound okra, sliced thinly […]

  Shrimp & Pea Shoot Dijon By Chef Maggie Perkins 1 pound medium to large shrimp, shells on 6-8 cups fresh green pea shoots 1 pint chicken stock 2 T […]

Watermelon Ceviche Chef Eric Silverstein, The Peached Tortilla Watermelon, 1 cup, cut into small cubes Shrimp, 1 lb, peeled and deveined Cilantro, 1/4 bunch, chopped Tomato, 1 medium size, cubed […]

Honey Lime Shrimp by Chef Brittan Egbert 1# shrimp cleaned and deveined 4 limes zested then halved 4 tbsp honey 2 tsp coriander seeds 2 tsp fennel seeds 2 tsp […]