Author - rebecca

Pan Fried Shrimp


Pan Fried Shrimp

Taking care not to overcook, this recipe uses a light dusting of seasoned flour to create tender, juicy shrimp every time! Paper towelsShallow dish or plateSauté panTongs 1 pound Fresh Frozen Shrimp (defrosted)¼ cup All-purpose Flour1 tablespoon Merola’s Magical Seafood Seasoning¼ cup Olive Oil3 Garlic Cloves1 teaspoon Kosher Salt Dry Shrimp thoroughly with shell on (using paper towels).Remove shell carefully, making sure not leave meat in the shell. (Shells can be boiled for stock if desired).In a shallow dish combine Flour and Merola’s Magical Seafood Seasoning.In a sauté pan heat Olive Oil over medium heat. Smash Garlic Cloves with Kosher Salt. Sauté Garlic on medium heat and remove as it becomes crispy (Garlic Crispies). Be careful...

Mary’s Marinara with Garden Tomatoes


Mary’s Marinara with Garden Tomato

This Merola family recipe was passed down to Mary by her Italian mother and is sure to please your family as well! Large stock potSharp paring knifeMesh strainerLarge stainless bowl with ice water (ice bath)Cutting boardLarge sauté panChef's knifeMixing bowlsImmersion blender 1/4 cup Olive Oil1 Yellow Pepper (diced)1 large White Onion (finely diced)6 Garlic Cloves (smashed)2 Shallots (minced)Coarse Kosher Salt12-15 Roma Style Tomatoes (San Marzano or Tiren)½ cup Red Wine2 teaspoon Sugar6-8 Basil Leaves (chiffonade cut)¼ cup Flat Italian Parsley (coarsely chopped)Dry Red Pepper Flakes (to taste)

Directions to prepare fresh tomatoes:

In a large stock pot, heat 8 qt of water, add 1 tablespoon of Kosher Salt and bring to a...