Mercat a la Planxa
638 S. Michigan Ave.

10 ea. Rock Shrimp

2 oz. white wine

3 oz. veg stock

1 tsp. minced Shallot

1 tsp. garlic oil

1 cup cooked calaspara rice

2 oz.  Popcorn cream

1 tsp. chopped parsley

10 ea. Spiced popcorn


Over medium heat sauté the rock shrimp in garlic oil. Add shallot and deglaze with white wine. Add veg stock, rice and popcorn cream and warm. Stir in chopped parsley and garnish with spiced popcorn.

Filed in: Lunchbreak, News

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