I'm excited to share with you our latest round of web videos. First up is our Mirabel 6-8 ct Black Tiger Shrimp. This is the largest peeled and deveined shrimp that we carry. I'm hoping that the techniques in the video helps you feel more comfortable about placing a premium item like this on the menu. Customers do not have problems paying a premium for quality food, balancing premium items with target food cost percentages is the challange! One of the biggest contributing factors to a high food cost is waste. This video shows how to cook our massive shrimp from frozen and utilize it as a steak topper. Unless your freezer breaks down, or a line cook pulls a five finger discount... not a single shrimp should go to waste. 

I don't usually cook seafood from frozen, as I'm a big fan of marinating and seasoning prior to cooking. Check out the video page to see how I was able to infuse flavour from frozen quickly and without compromising the integrity of our massive Black Tiger Shrimp. Also check my previous steak topper blog for even more cost effective ways to upscale the menu.

Exact recipe from this video:

Poaching Liquid

3 cups of water

1/2 small white onion, rough chopped

2 bay leaves

1 tbsp whole black peppercorns

juice of 2 lemons

sea salt to taste

Optional - A splash of white wine and a few garlic cloves

For the Cognac Sauce:

1 - 6-8 ct Black Tiger Shrimp, poached

1 tsp olive oil

1 tsp butter

1 tsp minced garlic

1 tsp minced shallots

1 tsp chopped fresh red chilies

1 tsp chopped fresh parsley

1 oz cognac

1 oz white wine

Optional - mount sauce with a touch of butter and cream prior to drizzling over finished dish

Our 31 - 40 ct EZ Peel Pacific White Shrimp are very popular in the industry as a buffet item. Thinking a bit outside the box, EZ Peel Shrimp can also be positioned on the daily special menu. If you have a sports bar/pub/casual dining establishment, our EZ Peel Shrimp are perfect. Pick a night when you need a boost in business and price these Shrimp by the 1/2 pound, with the price getting cheaper as more pounds are ordered.

Then you just gotta do something with them that will raise an eyebrow. In the video I show you how to poach the Shrimp in craft beer. This adds incredible flavour and menu appeal. Then I toss them with an in-house Smokey Cajun spice mix. The recipe couldn't be simpler:

Smokey Cajun Spice Mix:

2 parts cajun spice (no salt added)

1 part smoked paprika

smoked sea salt to taste

Videos can be found here.....Stay hungry my friends!!!