Nick Malgieri
Nick Malgieri, a member of Who’s Who of Food
and Beverage in America, is a renowned author
and cook whose versatility ranges from chocolate
to baking. Along with his books, Malgieri has
appeared extensively on television on Chef du
Jour, Cook’s Choice, Bakers Dozen and Cooking
Live on the Food Network, among other shows.
Malgieri currently directs the baking program at
the Institute of Culinary Education and often is a
guest teacher at many other cooking schools.
Shrimp and Vegetable Salad
SEAMAZZ
Recipe developed by Nick Malgieri
2 pounds SeaMazz medium shrimp, cooked and peeled
1/3 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
1 pound green beans, cooked and cut into 1-inch pieces
1 celery heart, leaves included, sliced 1/4 inch thick
1 bunch green onions, white part and half the green, thinly sliced
1 red or yellow bell pepper, seeded, quartered and cut into
1/4-inch slices
1 hothouse cucumber, peeled, quartered lengthwise and cut into
1/4-inch slices
1 1/2-pint basket red or yellow pear tomatoes, halved
1 cup pitted black olives, halved
1 bunch chives, thinly sliced
1/2 cup fresh basil leaves, torn into 1/2-inch pieces
1. Place shrimp in a shallow bowl and set aside.
2. Combine lemon juice, salt, pepper and mustard in a medium mixing
bowl and whisk to mix. Whisk in oil in a slow stream so that the dressing
doesn’t separate.
3. Immediately pour half the dressing on the shrimp. Fold the shrimp and
dressing together with a rubber spatula to make sure they are evenly coated.
Cover and refrigerate.
4. Combine all remaining ingredients in a large mixing bowl and fold in the
remaining dressing with a large rubber spatula. Cover and refrigerate.
5. About half an hour before serving, add the shrimp to the vegetable salad
and fold together with a rubber spatula. Taste for seasoning and add more
salt, pepper or lemon juice as needed.
6. Mound the salad on plates. Makes 6-8 servings.
Tip: This is a great make-ahead dish that can be kept chilled until just before
you serve it.
*Brands may vary by region; substitute a similar product.
Shrimp de Jonghe
SEAMAZZ
2 pounds SeaMazz raw shrimp ( 13-15 per pound), thawed and rinsed
1/2 cup butter
4 garlic cloves, peeled and crushed
Juice of 1 lemon
1 cup dry white wine
1/2 cup seasoned Italian bread crumbs
1 tablespoon minced fresh parsley
Salt and freshly ground pepper
1 cup grated Parmesan cheese
1 pound pasta, cooked according to package directions
1. Preheat oven to 350°F. Place thawed, rinsed shrimp in a single layer in a
9-by-13-inch glass baking dish.
2. Melt butter in a 3-quart saucepan over low heat; add crushed garlic and sauté
until garlic turns fragrant, about 1-2 minutes. Add lemon juice, wine, bread
crumbs and parsley. Season to taste with salt and pepper.
3. Pour butter mixture over shrimp and sprinkle with grated Parmesan. Cover
and bake for 10-12 minutes. Uncover dish and broil on high for 2-4 minutes, or
until the top turns crisp and crunchy. Serve over pasta. Makes 4-6 servings.
*Brands may vary by region; substitute a similar product.
