Entrees
Gluten Free
Spring
Summer| Number of Servings: 4 | |||||||||
| Serving Size 185 grams | |||||||||
| Calories | 70 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 3.5g | 4% | ||||||||
|
|||||||||
| Cholesterol 20g | 7% | ||||||||
| Sodium 170g | 7% | ||||||||
| Total Carbohydrate 9g | 3% | ||||||||
|
|||||||||
| Protein 3g | |||||||||
|
|||||||||
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
24 large raw shrimp, unpeeled
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
1/4 cup Ready-Set-Serve Washed & Trimmed Cilantro, chopped
Salt and freshly cracked black pepper, to taste
2 Tbsp. oil
2 limes
1 cup Markon First Crop Tomatoes, chopped
4 squares cornbread, crumbled
Toss shrimp, garlic, and two tablespoons of cilantro in a mixing bowl; season mixture with salt and pepper.
Heat oil in a large cast-iron skillet; when hot, add the shrimp mixture. Shake pan to ensure all shrimp are cooked through (approximately three minutes). Squeeze the juice of both limes to deglaze pan. Add tomatoes and cook until liquid evaporates (approximately one more minute).
Serve shrimp mixture with crumbled corn bread and remaining fresh cilantro on butcher block paper or in lined baskets.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
With its blend of French and Vietnamese cuisine, this delicious sandwich is accessible to most menus.
Chinese steamed buns, bao, are small, fluffy meat- and vegetable-stuffed treats that lend themselves to many variations.
Sweet and salty, this fruit and cheese salad balances a unique blend of flavors your customers will crave.