Grilled shrimp, pickled vegetables, and aromatic rice result in a craveable, year-round appetizer or entrée.
Appetizers
Entrees
Salads| Number of Servings: 8 | |||||||||
| Serving Size 535 grams | |||||||||
| Calories | 340 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 8g | 10% | ||||||||
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| Cholesterol 55g | 18% | ||||||||
| Sodium 530g | 23% | ||||||||
| Total Carbohydrate 55g | 18% | ||||||||
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| Protein 13g | |||||||||
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Grilled shrimp, pickled vegetables, and aromatic rice result in a craveable, year-round appetizer or entrée.
2 C rice, rinsed
1 C coconut milk
2 C water
2 T oil
12 extra-large shrimp, peeled
1 tsp. kosher salt
½ tsp. black pepper
8 heads Markon First Crop (MFC) Artisan Romaine Lettuce, split in half lengthwise
32 MFC Cherry Tomatoes
½ C MFC Mint
1 C MFC Cilantro, split
1 C MFC Cucumbers, sliced and quick pickled
2 each MFC Red and Green Jalapeno Chile Peppers
Combine rice, coconut milk, water, and ½ cup finely chopped cilantro in a rice cooker. Heat
until done.
Season shrimp with salt and pepper. Heat oil on flat top or grill pan. Char shrimp, romaine, and cherry tomatoes until grill marks appear.
Arrange romaine with equal parts rice, shrimp, tomatoes, herbs, cucumbers, and chiles. Serve immediately.
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.
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