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    A day in the life as a chef

    submitted by, Chef Joseph A. Garvey, josephspremiercatering.com

    Every recipe should have a story as the storyteller brings to life new wow factors. This story is about seeing spring in the near future. When we think of spring we think of fresh seafood and crisp flavors. Sitting on your deck at the start of the season with a glass of chardonnay to pair with our Shrimp Cake !

    Joey G Shrimp Cakes

    Shrimp – 2 pounds

    Green Scallions  – 1 bunch

    Red Pepper – 2 each

    Red Onions -1 onion

    Fresh Mozzeralla 6 oz.

    Old Bay seasonings 2 tbsp

    Eggs – 4 each

    Dijon Mustard 2 oz

    Fresh Parsley – 2 Tbsp -Fresh chopped

    Kosher Salt & Black Pepper -To Taste -tt

    Flour – Based on moisture fron Shrimp -add enough to tighen – Panko Bread Crumbs

    Method Of Prep

    Sautee Red Peppers -Red Onions in vegetable onion add Shrimp cook until tender add spices to mixture – Fold in flour -cook down add Egg to mixture cook while tossing in all ingredients -Fold in fresh mozzarella -Add flour to create mixture to tighten – Scoop into three ounce portions – Coat outside with Panko Bread crumbs

    Serve with Crunchy Potato Sticks – Top with wasabi Aoili

    Wasabi Aioli

    Mayonnaise- 10oz.  lemon juice 1 Tbsp-Kosher salt- t0 taste- ground black pepper  to taste -Wasabi paste- 2 oz  honey 2 oz

    Serve As Salad -Entree or Appetizer !!!