Tuesday, February 25, 2014


Chef Eduardo Padillo Parkside Grill

5 each small shrimp, tail off, peeled and deveined
1 TBSP butter, melted
1\2 tsp garlic, minced
1\8 tsp kosher salt
1\8 tsp coarse grind black pepper
1 TBSP diced red onions
4 each red peppers, Julianne cut
3oz sherry cream sauce (Alfredo Sauce)
1\2 tsp cayenne pepper


In a sauté pan, add butter, shrimp and garlic. Sauté shrimp for approximately 2 minutes. Once shrimp is fully cooked, add kosher salt, black pepper, red onions, red peppers, sherry cream sauce, and cayenne pepper and sauté all together for about 2 minutes until sauce is smooth and mixed together thoroughly. Then place a 6oz piece of grilled salmon on a bed of shiitake mushroom rice pilaf and top with the spicy shrimp sauce and serve with a side of steamed broccoli.