CHEF’S CORNER
Executive Chef Michael Scott has been a huge proponent of NaturalShrimp and extreme advocate in the culinary arts. Chef Scott has represented NaturalShrimp in many different organizations, recently taking NaturalShrimp to The World Association of Chefs, World Culinary Olympic Team and many events in the state of Texas.
Chef Scott is not only the Executive Chef for NaturalShrimp, he is the Vice President of the Culinary Society.
In Michael’s “Chef’s Corner,” you’ll meet his friends and fellow chefs, find wonderful recipes and see special events he will be at with NaturalShrimp! If you ever have any questions or comments for Chef Scott please email him at chef@naturalshrimp.com. Enjoy!
Fresh Shrimp Ceviche Recipe
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Prep Time
30 min
Cook Time
10 min
Total Time
1 hr 40 min
Ingredients
1 pound NATURALSHRIMP
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Instructions
In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
Right before serving, add the cilantro, cucumber, and avocado.
By Chef Michael Scott
Brown Sugar And Bacon Wrapped Grilled Natural Shrimp
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Save Recipe
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Prep Time
3 hr 30 min
Cook Time
5 min
Marinade for Shrimp
2 TBSP. Lemon, Zest & Juice
2 TBSP. Orange, Zest & Juice
1 TBSP. Honey
¼ cup Apple Cider Vinegar
¼ cup Garlic, Minced
2 TBSP. Cilantro, Chopped
1 TBSP. Oil, Olive
2 tsp. each, Salt & Pepper
Shrimp Filling
1 cup. Cream Cheese, soften
1 medium, each jalapenos, seeded & minced
1 TBSP shiracha hot sauce
½ tsp. cayenne pepper
½ pound NaturalShrimp
30 slices of Bacon
1 cup Local Honey
2 TBSP. Fresh Butter
Instructions
Marinate shrimp for 3 hours. Remove shrimp from marinade & butterfly so there is a gap large enough to hold 1-2 tsp of filling in each shrimp.
With a small spoon, swipe the filling into the butterflied part of the shrimp.
Place filled shrimp into the refrigerator for 30 minutes.
Wrap chilled shrimp with bacon & secure with skewer, putting 3 shrimp on each skewer
Grill 4-5 minutes on each side, on the top shelf, until done.
Heat and melt the butter and the brown sugar in a saucepan. Toss the shrimp into the sauce and serve.
By Chef Michael Scott
Executive Chef Michael Scott has been a huge proponent of NaturalShrimp and extreme advocate in the culinary arts. Chef Scott has represented NaturalShrimp in many different organizations, recently taking NaturalShrimp to The World Association of Chefs, World Culinary Olympic Team and many events in the state of Texas.
Chef Scott is not only the Executive Chef for NaturalShrimp, he is the Vice President of the Culinary Society.
In Michael’s “Chef’s Corner,” you’ll meet his friends and fellow chefs, find wonderful recipes and see special events he will be at with NaturalShrimp! If you ever have any questions or comments for Chef Scott please email him at chef@naturalshrimp.com. Enjoy!
Fresh Shrimp Ceviche Recipe
Write a review
Save Recipe
Prep Time
30 min
Cook Time
10 min
Total Time
1 hr 40 min
Ingredients
1 pound NATURALSHRIMP
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Instructions
In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
Right before serving, add the cilantro, cucumber, and avocado.
By Chef Michael Scott
Brown Sugar And Bacon Wrapped Grilled Natural Shrimp
Write a review
Save Recipe
Prep Time
3 hr 30 min
Cook Time
5 min
Marinade for Shrimp
2 TBSP. Lemon, Zest & Juice
2 TBSP. Orange, Zest & Juice
1 TBSP. Honey
¼ cup Apple Cider Vinegar
¼ cup Garlic, Minced
2 TBSP. Cilantro, Chopped
1 TBSP. Oil, Olive
2 tsp. each, Salt & Pepper
Shrimp Filling
1 cup. Cream Cheese, soften
1 medium, each jalapenos, seeded & minced
1 TBSP shiracha hot sauce
½ tsp. cayenne pepper
½ pound NaturalShrimp
30 slices of Bacon
1 cup Local Honey
2 TBSP. Fresh Butter
Instructions
Marinate shrimp for 3 hours. Remove shrimp from marinade & butterfly so there is a gap large enough to hold 1-2 tsp of filling in each shrimp.
With a small spoon, swipe the filling into the butterflied part of the shrimp.
Place filled shrimp into the refrigerator for 30 minutes.
Wrap chilled shrimp with bacon & secure with skewer, putting 3 shrimp on each skewer
Grill 4-5 minutes on each side, on the top shelf, until done.
Heat and melt the butter and the brown sugar in a saucepan. Toss the shrimp into the sauce and serve.
By Chef Michael Scott
