Chefs not only shop Shamrock Foodservice Warehouse, they also cook there! Our two recent Colorado grand openings in Aurora and Louisville featured onsite chefs and vendors making more than a dozen delicious recipes and beverages for guests to enjoy.
Brands highlighted (and loved by chefs) included Shamrock Farms, Jensen Oils, Gold Canyon Meat Co., Pier 22 Seafood, Markon Produce, Raquelitas Tortillas, Ghirardelli Chocolate, Colorado’s own Boulder Sausage and beverages from Four Leaf Coffee Roasters, Kerry, Two Leaves and Monin.
Shamrock Foods had its own professional chefs onsite creating dishes, including sliders, Shrimp Elote with Cilantro Lime Crema, Shrimp Tacos and perhaps the world’s greatest grilled cheese thanks to a secret ingredient – Jensen Oil Butter Alternative.
Shrimp Elote with Cilantro Lime Crema
For a crowd!
Ingredients
Crema
- 40 medium jalapenos, halved and deseeded
- 15 cups loosely packed cilantro (remove the thick part of the stem)
- 5 cups Shamrock Farms Crema Mexicana Sour Cream
- 20 cloves garlic
- 2 ½ teaspoons kosher salt
- 1 Tablespoon paprika
- 10 limes (juiced)
- Black pepper to taste
Place all ingredients into a food processor and puree until the cilantro is smooth and the crema is green. If the mixture is too thick, add Jensen Extra Virgin Olive Oil to thin it out.
Shrimp Elote
- 50 P&D Shrimp (size 21-25) – Season with olive oil, tajin spice and lime. Grill or sauté ahead of time and keep refrigerated.
- 1 Cup olive oil
- 10 Pounds yellow corn (frozen or cut fresh from cob)
- 4 Tablespoons cumin
- 7 Limes (juiced)
- 3 Tablespoons garlic (minced)
- 1 Cup queso fresco (crumbled small)
- 5 Red bell peppers (small dice)
- 1 Yellow onion (small dice)
- 1 Cup chopped cilantro
- 1 Cup Shamrock Farms Sour Cream
- 3 Tablespoons smoked paprika
- Salt and pepper to taste
Directions
In a large pan, sauté the following in batches so the pan does not get too cold. Heat oil and sauté onions, garlic, and red bell peppers until slightly browned and set aside. Heat the olive oil again and sauté the corn in batches until slightly browned. Mix the corn and onion pepper mix in a large bowl and add the cumin, lime juice, cilantro, sour cream and smoked paprika. Season with salt and pepper to taste. To plate, put a small amount of the corn on a plate or in a small cup. Place a warm shrimp on the corn mixture and sprinkle queso fresco over the top.
Shrimp Tacos
Achiote marinated shrimp, chipotle slaw, mango pico, cotija
Achiote Marinade (enough for 50 lbs of shrimp, 750 tacos)
Ingredients
- 1 quart RSS Orange Juice
- 2 cups RSS Lime juice
- 2 oz achiote paste
- ½ oz oregano
- 2 oz garlic
- 4 chipotle peppers in adobo, adjust to taste
- Combine all ingredients in a blender and blend on high speed until smooth and emulsified. Season to taste with salt.
Chipotle Dressing (enough for 5lbs of slaw, 750 tacos)
- 1 quart Katy’s Kitchen Mayo
- 1 quart Shamrock Farms Buttermilk
- 4 chipotle peppers in adobo, adjust to taste
- Combine all ingredients in a blender and blend on high speed until smooth and emulsified. Season to taste with salt.
Mango Pico (enough for 750 tacos)
- 1 tub RSS Pico de Gallo
- ½ pail diced mango
- 4 oz minced cilantro
- 2 oz minced garlic
- 8 oz jalapenos, seeded and diced, adjust to taste
- 2 fl oz RSS lime juice
- Drain the pico de gallo and mango in a strainer. In a mixing bowl, combine all ingredients. Season to taste with salt.
Directions
Combine shrimp with marinade at least two hours before serving, or overnight. Preheat flat top to 350. Toss slaw with buttermilk dressing and mango pico. Adjust seasoning with salt and lime juice. Sear 4 pounds of shrimp at a time with a neutral flavored oil on the flat top, moving them occasionally until gently cooked through, about three minutes. Place 3 shrimp per taco, top with the slaw and pico mix, and garnish with cotija and lime.
You can find recipes like this and more at Shamrock Foodservice and shop the products you need at your local Shamrock Foodservice Warehouse store. Find your nearest location today!
