If you’re looking for some delicious new recipes to try, the Giant Eagle Market District has you covered!

Seared Salmon with Shrimp Sauce
Compliments of Market District Chef Benjamin D’Amico

Makes: 4 servings Prep Time: 20 min. Cooking Time: 15 minutes


4 – 6oz fillets Salmon, fresh, skin-on, pinbones removed
4 tbsp Seafood Seasoning (see below or use a favorite)
1 lb Shrimp, raw, medium, butterflied, shell and tail removed
1 ½ tbsp Garlic, fresh, minced
2 tbsp Shallot, minced
1 ½ tbsp Ginger, fresh, minced
2 tbsp Olive Oil
2 tbsp Butter
½ cup Heavy Cream
1 ½ tbsp Lemon Juice or White Wine
3-5 drops Tobasco Hot Sauce
¾ cup Chicken Stock
2 tbsp Flour
2 tbsp Fresh Parsley (for garnish)
1. Rub the salmon with olive oil and about 2 tbsp of seafood seasoning. (Cajun seasoning also works well).
2. Heat the olive oil in a medium sauté pan.
3. Add the salmon to the pan skin-side-up.
4. Cook the salmon on medium for approximately 3-4 minutes on each size. Cook to an internal temperature of 145F.
5. Remove from pan and set aside.
6. Prepare sauce.
7. Pour sauce over the salmon and garnish with fresh parsley.

1. In a separate sauté pan melt butter.
2. Sauté the garlic, shallots, ginger, and 2 tbsp of the seafood seasoning, cook for 1 minute.
3. Add the shrimp and cook for 1 minute on each side.
4. Add the lemon juice, Tabasco, and chicken stock, bring to a simmer.
5. Slowly pour in the heavy cream, stir constantly while the cream pours in, bring to a simmer.
6. Add the flour in small amounts and stir so flour does not clump.
7. If sauce becomes to think add a little chicken stock, if too thin add additional heavy cream and flour, both in small amounts.

Seafood Seasoning
Compliments of Market District Chef Benjamin D’Amico

Makes: 2 cups


3 tbsp Smoked Paprika
2 tbsp Salt, Kosher or Sea
2 tbsp Sugar
2 tbsp Black Pepper, ground
1 tbsp White Pepper, ground
2 tbsp Lemon Peel, dried, ground
1 tbsp Orange Peel, dried, ground
2 tbsp Coriander, ground
3 tbsp Garlic Powder
3 tbsp Onion Powder
2 tbsp Chili Powder
½ tsp Cayenne Pepper (optional)

1. Mix all ingredients together in a small bowl.
2. Store in a sealed plastic bag for up to 90 days.
3. Use on salmon, fish, shrimp, scallops, clams, potatoes, corn, and vegetables.