MONTE SHEFFIELD PALMER’S RESTAURANT BAR & COURTYARD * ASPA CHEF OF THE YEAR 2020 * As a born and raised Texan, Chef Monte Sheffield’s passion for cooking and serving others dates back to his early childhood years when he would help his …
Recipes for shrimp and grits can be as varied as the chefs and home cooks who prepare this comforting dish. North Carolina chef Bill Neal is credited with making shrimp and grits popular, thanks to Craig Claiborne of The New York Times, who shared …
When fall rolls around, there are certain flavors that always make one think of the season. Pumpkins, cinnamon and— one of our personal favorites— butternut squash, a flavorful squash that turns a deep orange when ripe which is perfect for autumn and …
Perhaps you don’t have escargot or truffles stored in your kitchen, but wild-caught American shrimp can be a standby delicacy that don’t have to wait for a special occasion. If you buy IQF (Individually Quick-Frozen) shrimp, you can use the …
INGREDIENTS 3 pounds large Wild American Shrimp®, head on 2 tablespoons olive oil Salt Freshly ground white pepper 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery 1 cup brandy 1/4 cup tomato paste 3 crushed garlic cloves 2 bay leaves …
Ingredients 1 qt shrimp stock concentrate (recipe to follow) 1 qt heavy cream 1 cup tomato paste 2 cups smoked shrimp salsa (recipe to follow) 1/2 cup fried plantain crumbles for garnish (recipe to follow) Heat stock, cream, and tomato paste in a …
Ingredients: 1 pound cooked Wild American Shrimp®, peeled and deveined 1 tablespoon fresh lemon juice 1 tablespoon honey 1/2 pound Jarlsberg or Swiss cheese, cut into 1/2-inch cubes 1/4 cup chopped spring onions 1 cucumber, sliced into rounds 1/3 cup …
RON ALLEN SAS INSTITUTE Ron Allen is a chef and Senior Culinary Manager at SAS Institute in Cary, NC. SAS, one of the pioneers in analytics software, has on-campus cafes for its employees providing company subsidized breakfast and lunch for thousands …
Recipe by Brad Williamson Ingredients: 1 lb. large shrimp, cleaned and deveined 1 cup onion chopped 1 medium green pepper cut into thin strips Olive oil 3 oz. Spanish chorizo, sliced 1 teaspoon …
