Ocean Garden From: Chef Jeremy Anderson, Elliott’s Oyster House, Seattle. Yield: 4 servings. 8 Ocean Garden U/10 Authentic Mexican Shrimp 1⁄4 cup olive oil 1 tsp. kosher salt, mixed with 1⁄2 tsp. fresh-cracked black pepper 12 oz. roasted pepper salad (recipe follows) 1 cup grilled Parmesan polenta (recipe follows) 3 Tbsp. balsamic reduction (recipe follows) Roasted Pepper salad (yields approximately 11⁄2 lb.): 4 oz. green pepper, halved and seeded 4 oz. red pepper, halved and seeded 4 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access 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’s FREE, easy and quick.