From: Partner/Co-chef Jeff Azersky and Partner/Co-chef Jim Murphy, Bluefin/Kingfisher Restaurants, Tucson, AZ. Yield: 2 servings. 10 Ocean Garden 16/20 IQF Authentic Mexican Shrimp ½ lb. bacon, rendered and chopped ½ cup olive oil 2 cloves garlic, minced 6 Roma tomatoes 2 red bell peppers, roasted, peeled, sliced ¼ cup chile flakes 1 tsp. capers 10 cured olives ½ cup sweet butter to taste, salt and pepper as needed, cooked linguine for 2 Marinate shrimp in olive oil, 1 minced ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.