Market District Recipes: Celebrating Cinco De Mayo
Happy Cinco de Mayo! If you're looking for some delicious recipes to mark the occasion, check out these three out from the Giant Eagle Market District!
Spicy Shrimp Diablo
Compliments of Market District Chef Benjamin D'Amico
Serves: 4 Prep Time: 25 min. Cook Time: 25 minutes
Ingredients:
- 1 ¾ lbs Shrimp, 16/20, raw, peeled
- 4 tbsp Butter
- 1 each Poblano Peppers, thinly sliced
- ½ medium White Onion, thinly sliced
- 2 tbsp Canola Oil
- 5 cloves Garlic, minced
- 8 each Dried Guajillo Chilies, rehydrated, seeds removed
- 6 each Dried Arbol Chilies, rehydrated, seeds removed
- ¼ cup Mexican Hot Sauce (Tapatio or Valentino)
- 2 cups Chicken Broth
- 1 tbsp Sugar or Honey
- ¾ tsp Cumin
- ¾ tsp Oregano, dried
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
Garnishes:
- Fresh Cilantro
- Avocado, sliced
- Queso Fresco, crumbled
- Sour Cream
- Lime wedges
Directions:
1. Remove the seeds and stem from the chilies, place them in a bowl with hot water and allow them to rehydrate for at least an hour.
2. Once the chilies are hydrated, pour out the water and place the chilies along with the garlic, oregano, cumin, sugar, and ½ the chicken broth into a blender or food processor. Puree until smooth.
3. Add 2 tbsp of butter to a medium pot, then add the pureed pepper mixture along with the hot sauce, and remaining chicken broth to the pot. Allow the sauce to simmer over low heat for 15 minutes, stirring regularly.
4. Add butter and oil into a cast iron skillet or large sauté pan.
5. Sauté the sliced onions and poblano peppers for 1 minute, then add in the shrimp.
6. Continue to cook for an additional 2-3 minutes, then add the diablo sauce to the shrimp, allow to simmer for another minute then serve.
7. Serve over rice or pasta and garnish with fresh cilantro, crumbled queso fresco, a few slices of avocado, and some lime wedges.
Pico De Gallo
Compliments of Market District Chef Benjamin D'Amico
Makes: 3 cups Prep Time: 15 min.
Ingredients:
- 8 each Roma Tomatoes, diced
- 1/4 cup White Onion, diced
- 3 tbsp Fresh Cilantro, minced
- 1 each Jalapeño, fresh, minced, seeds removed
- 2 tbsp Lime Juice, fresh
- ½ tsp Kosher Salt
- Pinch Black Pepper
Directions:
1. Combine all ingredients in a mixing bowl, toss with a spoon until well mixed.
Salsa Verde
Compliments of Market District Chef Benjamin D'Amico
Makes: 3 cups Prep Time: 25 min.
Ingredients:
- 1 ½ lbs Tomatillos, husks removed, blanched
- ¾ cup White Onion, diced
- ½ cup Fresh Cilantro, minced
- 3 each Jalapeño, fresh, minced, seeds removed
- 4 each Poblano Peppers, roasted, skin & seeds removed
- 2 tbsp White Vinegar
- 2 tbsp Lime Juice, fresh
- ½ tsp Kosher Salt
- Pinch Black Pepper
Directions:
1. Start off by roasting the poblano peppers by placing them on a hot grill or under a broiler. Roast the peppers on each side for about 3 minutes or until blackened and charred. Allow peppers to cool slightly, pull off the charred skin, remove the seeds, and discard the stem.
2. Blanch the tomatillos, do this by preparing a large pot of water to a boil. Place the tomatillos (Husks removed) in the water for 30 seconds to a minute. Remove the blanched tomatillos from the water and place into a large ice bath. Once cooled remove the tomatillos from the ice bath. Once chilled cut the tomatillos into 4 pieces.
3. Once the peppers and tomatillos are chilled, add the rest of the ingredients into a food processor and puree until smooth.
