Looking for a summer seafood recipe? Try this Shrimp Sanchioli by student chef Nathan Sanchioli.


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  • 12 shrimp, peeled & deveined
  • Shells of 12 shrimp
  • 1 cup water
  • 1 tablespoon coriander seed
  • 1 tablespoon fennel seed
  • 1 lemon (juice only)
  • ¼ stick butter
  • 1 teaspoon paprika
  • Salt (to taste)


Toast the coriander and fennel seed with the shrimp shells. Once aromatic, add water. Add lemon juice and salt. (Note: you want the poaching liquid to be salty.) Once the flavors have developed for about 15-20 minutes, strain the mixture. You should be able to taste shrimp flavor—it should not be bland. Once strained, add the liquid back into the pan on a low heat. Slowly whisk in butter, add teaspoon of paprika and then leave the liquid on a low heat. Add the peeled and deveined shrimp to the poaching liquid; generally you will want 2-3 minutes of low poaching per side. Once flipped and cooked on the second side, remove the shrimp from the liquid. (They are now ready to eat.)

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Cauliflower Puree:


  • 3 cups cauliflower florets
  • ¼ cup butter
  • 1 shallot
  • 1 pinch Paprika
  • 1 cup cream
  • Water
  • Salt


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Start a pot of boiling water, season the water heavily. (It should taste salty, like the ocean.) Add the three cups of cauliflower florets and boil them for 5-8 minutes until they’re almost mushy; you want them to be very tender before you add them to the cream mixture. Meanwhile, finely dice one shallot and add butter to another pot. Once the butter is hot, add the shallot and season with salt, pepper and a pinch of paprika. Once shallot is softened, add the cream and whisk, then turn the heat to low. Drain the cauliflower and add it to the warm cream-shallot mixture. Adjust the seasoning and blend the purée until smooth. You can strain it if you want a completely smooth texture.