Chef Lindsay Allen, June 19, 2015
Here is a spot I did on FOXCT’s morning show to showcase the biannual Taste of Hartford event. I knew I would only have a few minutes on the air, so I wanted to make something I could do start to finish quickly, instead of doing that “here is the prep and this is what it will look like in 2 hours when it’s done” thing. I went with an arugula salad with oranges and marinated shrimp.
I was also able to explain a little bit about the thought process behind the marinade, which we continue to use in the restaurant. The key is that it contains no salt and has very low acidity, which means you can leave the shrimp in the marinade for a day or two without affecting the texture. Normally salt and acid will ‘cook’ seafood if left for longer than a few minutes, which would be great if we were making a ceviche!