Carson Kitchen’s Killer Shrimp Recipe

Carson Kitchen opened more than six years ago on Carson Avenue in Las Vegas. The name celebrates the street where it sits, and also the history of Nevada and its capital city.

Owner Cory Harwell recently brought it to downtown Salt Lake City at 241 West 200 South.

Cory joined us to talk about some of the dishes on the menu, and also to share one of his favorite recipes.

Don’t these sound delicious?

Crispy Chicken Skins- smoked honey
Bacon Jam- Havarti cheese, toasted baguette
Devils Eggs- Crispy pancetta, caviar, chervil
Risotto- Black rice, Oxtail, parmesan cream, fennel gremolata
Young Beets- Red & Gold beets, pistachio crusted goat cheese, red & green grapes, Micro hearts on fire, honey
Mac and Cheese- baked mac and cheese
Chili Cauliflower- Garlic, red chili flake, lemon juice, parsley
Wild Mushroom Flatbread- Pickled red onion & arugula, gruyere cheese
Glazed Donut Bread Pudding with three rum caramel and vanilla crème Anglaise.

Cory, who also happens to be a chef at Carson Kitchen also shared a recipe you can make at home.

Killer Shrimp Recipe
4oz Raw Shrimp 21/25 P&D
1oz Buttermilk
2oz Nash Flour
2oz Aji Amarillo cream
1oz Pickled Jalapeno
To Taste Lemon Zest
To Taste Salt

PREPARATION
1. Cut shrimp into three pieces and soak in buttermilk.
2. Squeeze out excess liquid when an order comes in and dredge in nash flour.
3. Fry at 385 degrees to a light golden brown, 1-2 minutes.
4. Pinch of salt and toss in Aji amarillo cream till coated
5. Plate in bowl and top with pickled jalapeno and lemon zest

* 21/25 P&D- size of shrimp, peeled and deveined

You can find more information at carsonkitchen.com/slc.

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New SeaPak Shrimp Sea Pals Bring Fun and Flavor to the Kitchen Table

The SeaPak Shrimp Sea Pals are designed to encourage kids to eat at least two servings of seafood each week, as recommended by the Dietary Guidelines for Americans. SeaPak says the new product offers a quick and hassle-free option for families who like to have a little fun with their food.

“At SeaPak, our goal is to make seafood an easy fit for everyday busy life,” says Kristen Beadon, the company’s director of marketing. “We’re always looking for new ways to serve up great-tasting seafood, whether it’s by introducing new flavors, new kinds of seafood or, in this case, new shapes.”

With these sea animal-shaped shrimp sea pals, every meal can now be like an underwater adventure, Beadon adds. “We wanted to create a kid-friendly seafood option for the frozen food aisle, while assuring moms and dads that they could feel good about serving nutritious and delicious shrimp to their children.”

When it comes to satisfying snacks that will support a child’s growth and development, Rachael Hartley, registered dietitian and nutritionist, recommends always including a source of protein in the mix.

The new Shrimp Sea Pals fit that bill, containing an impressive 14 grams of protein per serving. Wrapped in a crunchy, whole-grain breading, the shrimp sea pals also are a good source of dietary fiber and nutrients and do not contain any artificial preservatives or colors.

“As a dietitian, I love that they are made with whole grains,” Hartley says. “With their playful shapes and great taste, SeaPak’s Shrimp Sea Pals make it easy and fun to serve seafood to your family members, even those who may not always be open to new foods.” 

SeaPak Shrimp Sea Pals can be found in the freezer aisle at major retailers and in grocery chains locations nationwide.

To learn more, visit SeaPak.com and the brand’s Facebook, Pinterest and Instagram pages.

About SeaPak

SeaPak has been using coastal-inspired recipes to make great-tasting shrimp and seafood for more than 70 years. The company is committed to helping busy families reduce stress and increase wellness by offering mindful, authentic, quality seafood products. The trusted name for delicious seafood products since 1948, SeaPak today produces America’s No. 1-selling retail frozen shrimp brand within the specialty seafood category. SeaPak is highly regarded within the seafood industry for its adherence to the utmost in quality standards and its commitment to resource management and sustainability. Learn more about the brand and its commitment to sustainability here.

SOURCE SeaPak Shrimp & Seafood Co.

Related Links

https://www.seapak.com

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There’ll be shrimp ‘n’ grits on Forest Avenue! Sally’s Southern fires up its comfort food kitchen.

STATEN ISLAND, N.Y. — With onion soup au gratin, shrimp ‘n’ grits and a stunning sirloin steak, Sally’s Southern introduced its brand of comfort fare to Forest Avenue. Guests corralled in three outdoor seating areas at a kitchen test-run Tuesday night, allowing the kitchen to work out its kinks. The first official day of business will be Monday, Sept. 28, 2020.

Sally's

Sally’s Southern had a practice night on Sept. 15, 2020 with comfort fare like onion soup, steak and fried chicken.

“The practice night is what we always do before opening to the public,” said Peter Botros. He is co-owner of the corner eatery with Phil Farinacci.

Some of the highlights on the menu include chicken-fried steak, a chicken ‘n’ biscuit sandwich with vinegar-based cole slaw and a beefy burger with toppings like bleu cheese and caramelized onions. The restaurant will be open daily for lunch and dinner with a Saturday and Sunday brunch. The weekends will include a create-your-own-chicken-‘n’-waffles dish.

Sally's Southern

Clams and oysters on the half shell

Farinacci explained, “You pick the type of chicken. You pick the type of waffle, You pick the type of sauce.”

On the Tuesday night practice dinner for “friends and family”, Botros quipped, “Rather than doing a soft opening, we choose to go for a chaotic stress test.”

He added, “We have all our friends and family come and push the restaurant, kitchen and service staff to learn where our weaknesses are so that we can adjust before opening day.”

Sally's Southern

The tap selections include custom designs by Flagship Brewing Co., Tompkinsville

Staff brought a form sheet for guests to fill out as a critique. Botros and Farinacci combed over the comments on Wednesday.

“We had great feedback about our food and definitely learned a lot about what we need to do in order to help make the kitchen more efficient,” said Botros. The upshot: Botros reckons that the 52-item menu (with sides) might ned to be cut down “to increase speed and timing efficiency in the kitchen.”

Sally's Southern

Onion soup au gratin

The moniker “Sally’s” hails from Farinacci’s late mother who passed away last year from cancer. Ten of her recipes were retrofitted to the menu, which is partially written in script with a font that mimics Sally’s distinct handwriting. In fact, the restaurant’s logo and namesake are presented in her actual style of signature. Also as homage to Sally are Polaroid-style images in the foyer of the restaurant.

Sally's

Waffle fries

Farinacci called the start up to the restaurant an “emotional roller coaster” and complimented Botros on the variety of food, menu, design and build-out of the “shrine” to his mother.

“I still barely can walk by it without tears filling my eyes,” he said.

In a residential-looking home, Sally’s has two levels eventually open to the public with prep areas in the basement. The first floor has a bar and lounge, as well as a dining room with a kitchen at the back. There is a curved section of windows that serves as

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