shallots

Shrimp and Marinated Peach Salad with Blue Cheese and Caramelized Shallot Vinaigrette

Shrimp and Marinated Peach Salad with Blue Cheese and Caramelized Shallot Vinaigrette

Achieve bold and bright flavors within minutes in this colorful, summery salad specially made with shrimp from The Soft Wave Fish Company.  Juicy peaches from our Michigan Farmers are marinated in olive oil and dill to create a delicately sweet and herbaceous base for the salad. And blue cheese from The Cheese People adds a sharp, creamy, and delightfully funky element that partners well with the caramelized shallots in the vinaigrette.

Ingredients:

  • 1 pound cooked large shrimp
  • 2 medium, ripe peaches
  • 2 ounces blue cheese, crumbled
  • 1 tablespoon olive oi
  • l 1 tablespoon chopped fresh dill
  •  1/2 teaspoon salt 1/4 teaspoon black pepper
  •  1 tablespoon Old Bay Seasoning
  • 8 cups arugula
  • Caramelized Shallot Vinaigrette
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Instructions:

  1. Cut each peach into 8 slices; toss in a medium bowl with olive oil, dill, salt, and black pepper. Set aside. In another bowl, combine the shrimp and Old Bay Seasoning; toss to coat.
  2. To assemble the salad, combine the peaches, shrimp, arugula, and blue cheese in a large bowl. Drizzle with the desired amount of Caramelized shallots vinaigrette.    

Caramelized Shallot Vinaigrette

Whip up a large batch and keep this vinaigrette on hand at all times to make just about any salad instantly amazing. By caramelizing the shallots, their natural sweetness is released as they simmer in hot olive oil. When blended with the sherry vinegar, this simple vinaigrette takes on a beautiful rich color and consistency. Note, the vinaigrette will separate, so be sure to give it a quick shake/whisk each time you use it.

Ingredients:

3/4 cup plus 1 tablespoon olive oil divided

2 cups shallots chopped

2 garlic cloves, chopped

1/4 cup Sherry vinegar

1 teaspoon salt

Instructions:

  1. In a medium non-stick pan, heat 1 tablespoon oil over medium heat; add shallots to pan and cook for 10 minutes or until they are dark golden brown. Add the garlic in the last few minutes of cooking the shallots.
  2. Add the shallots to a high-power blender with sherry vinegar and salt. Blend to incorporate; with the blender running, slowly drizzle in the olive oil to emulsify.

Recipe courtesy of myrecipes.com

Sheet Pan Beef Tenderloin With Brussels Sprouts and Shallots

A one-pan dinner in just 30 minutes? That’s just what a great weeknight meal should be. And, this dish is definitely elegant to serve at a dinner party with a glass of red wine from Glunz Family Winery.  Shop the Market for your selection of meats and grab the brussels sprouts from Geneva Lakes Produce. 

Ingredients:

Sheet Pan Beef Tenderloin With Brussels Sprouts and Shallots..jpg
  • 1½ pounds beef tenderloin
  •  3 tablespoons olive oil, divided
  •  2 teaspoons kosher salt, divided
  •  1 teaspoon black pepper, divided
  •  1 pound brussels sprouts, trimmed and halved 2 large shallots, chopped
  •  1 tablespoon whole-grain mustard
  •  1 tablespoon red wine vinegar
  •  1 tablespoon Worcestershire sauce
  •  1½ teaspoons pure maple syrup

Instructions:

  1. Preheat oven to 425°F. Let beef stand at room temperature for at least 10 minutes or up to 1 hour. Rub with 1 tablespoon oil and season with 1¼ teaspoons salt and ½ teaspoon pepper; place on a rimmed baking sheet.
  2. Toss brussels sprouts and shallots with 1 tablespoon oil and remaining ¾ teaspoon salt and ½ teaspoon pepper. Arrange around beef. Roast until vegetables are slightly tender, 12 to 15 minutes. Increase temperature to broil.
  3. Broil, turning beef every 2 to 3 minutes until vegetables are lightly charred and beef reaches an internal temperature of 128°F to 130°F for medium-rare, 10 to 12 minutes. Remove from oven. Loosely tent with foil. Let rest for at least 10 minutes before slicing.
  4. Whisk together mustard, vinegar, Worcestershire, syrup, and remaining 1 tablespoon oil. Drizzle over beef and vegetables.

Recipe courtesy of Real Simple