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.


  • 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


  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.


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


  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

Sautéed Shrimp

Serve it over pasta, rice or put a toothpick in it and serve it as an appetizer.  Shop The Aspiring Kitchen for your shrimp and pick up a bottle of white wine from Glunz Family Winery.  Kick it up with flavored grapeseed oil from Wildtree.  Ask Audrey for her pick.  She’s got spice mixes too!


sauteed shrimp.jpeg
  • 3 tablespoons olive oil
  • 1/4 cup minced garlic
  • 1 pound (21 to 25 count) shrimp, unpeeled
  • 2 tablespoons lemon juice
  • 1/2 cup fish stock
  • 2 teaspoons chopped fresh basil
  • 2 tablespoons spicy seafood seasoning


  1. In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften.
  2. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes.
  3. Serve immediately.

Recipe courtesy of George Spriggs Food Network

Brined Shrimp with Charred Corn Salad

Through Market’s end, expect to find corn in abundance. If you’re tired of rotating through your tried-and-true corn recipe rut, try a new dish that breathes new life into a budget-friendly summer staple. Seared shrimp from The Aspiring Kitchen with a quick spice rub from Wildtree and Tastefully Simple pairs with pan-charred summer vegetables in this simple dish that pops with fresh flavor. A little vinegar balances the sweetness of the caramelized veggies and also complements the shrimp. Fresh basil, parsley, and thyme would also work in this dish if you have them on hand.


brined shrimp.jpg
  • 1 tablespoon kosher salt
  • 1 qt. water
  •  1 pound large raw shrimp, peeled and deveined
  •  3 cups fresh yellow corn kernels (from about 4 ears) 1 cup thinly
  • sliced baby red bell pepper rings 1 cup vertically
  • sliced red onion
  • 2 tablespoons chopped fresh chives
  •  2 tablespoons white wine vinegar
  •  1 tablespoon extra-virgin olive oil
  •  1/2 teaspoon chili powder


  1. Combine salt and 1-quart water in a medium bowl, stirring until the salt dissolves. Add shrimp to brine; cover the bowl with plastic wrap. Place in refrigerator for 30 minutes.
  2. Heat a large cast-iron skillet over medium-high. Add corn, bell pepper, and onion; cook 5 minutes or until vegetables are lightly charred and tender. Place corn mixture in a large bowl. Stir in chives, vinegar, and oil.
  3. Wipe skillet clean; return to medium-high. Remove shrimp from brine; pat dry between paper towels. Sprinkle shrimp with chili powder. Add shrimp to pan; cook 1 minute on each side or until done.
  4. Serve shrimp with salad.

Recipe courtesy of Cooking Light

Chimichurri Shrimp

Forget shrimp cocktail--this will be your go-to party staple from now on. And, your go to vendor for the shrimp is The Aspiring Kitchen.  Bob is always ready to make recipe recommendations.  You could take the shrimp off the skewers for a platter, but the pick-up nature of kebabs is great for parties.  The rest of the fixings are available at the Market.  Don’t forget the crusty bread from Great Harvest Bread Company and a bottle of white wine from Glunz Family Winery and Cellars.


  • 1 cup arugula leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 2 tablespoons chopped shallots
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 garlic clove
  • 1/2 teaspoon kosher salt, divided
  • Cooking spray
  • 2 teaspoons canola oil
  • 24 large shrimp, peeled and deveined (about 1 pound), tails on
  • 1/2 teaspoon black pepper


1. Preheat grill to high.

2. Place first 7 ingredients and 1/4 teaspoon salt in the bowl of a mini food processor; process until smooth.

3. Coat grill rack with cooking spray. Combine oil and shrimp in a bowl; toss to coat. Thread 4 shrimp onto each of 6 skewers. Arrange skewers on grill rack; grill 2 minutes on each side or until done. Arrange shrimp on a platter; sprinkle with remaining 1/4 teaspoon salt and pepper.

4.  Drizzle with sauce.

Recipe courtesy of Cooking Light

Shrimp Scampi with Linguini

We love it when you can shop the Market for the best ingredients for dinner. Start with Pappardelle's Pasta.   Susan has an extensive selection of dried pastas so ask for her pick.  Stop by Glunz, The Aspiring Kitchen and Wildtree and get their suggestions so that you can put your very own spin on Scampi Farmers Market style. 


  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large shallot, finely diced
  • 5 cloves garlic, sliced
  • Pinch red pepper flakes, optional
  • 20 large shrimp, about 1 pound, peeled and deveined, tail on
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 lemon, juiced
  • 1/4 cup finely chopped parsley leaves


  1. For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
  2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
  3. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.
  4. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Recipe courtesy of Tyler Florence Cooking Channel

Three-Chile-Dusted Shrimp with Quick Corn Relish

Toss fresh shrimp in a mixture of three types of chile powder, saute the shrimp, and serve over a veggie medley of corn, bell pepper, and onion for an easy weeknight dinner.  Get your shrimp from Bob at The Aspiring Kitchen.  Wildtree has a fine selection of spices.  Ask Audrey for her spice suggestions.




3 1/2 teaspoons sugar, divided

2 teaspoons chili powder

1 teaspoon ancho chile powder

1/4 teaspoon chipotle chile powder

1/2 teaspoon salt, divided

1 1/2 pounds peeled and deveined large shrimp

5 teaspoons olive oil, divided

1/2 cup chopped onion

1/2 cup chopped red bell pepper

2 teaspoons bottled minced garlic

2 teaspoons bottled minced ginger

1 (10-ounce) package frozen whole-kernel corn (use fresh from the Market)

1 1/2 tablespoons cider vinegar

1/2 cup chopped green onions


1.       Combine 2 teaspoons sugar, chili powder, chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat.

2.       Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1/2 cup onion, bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to a bowl; stir in remaining 1/4 teaspoon salt and 1/2 cup green onions.

3.       Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve with corn mixture.

Recipe Courtesy of Cooking Light