Chef Marilyn Torney Shares a Simply Delicious Sauteed Shrimp with Cabbage Slaw
Cookielyn and Company founded by chef Marilyn Torney is a full-service catering company that can host intimate gatherings to large-scale events up to 300 guests. With more than 15 years’ experience, they are prepared to offer the freshest food, incomparable service and the ambiance you want for your event. The menu can be customized to fit your budget and the theme from your event. With Cookielyn and Company, every guest can expect courteous, professional attention along with amazing food. Marilyn shares her recipe for sauteed shrimp with cabbage slaw.
1/2 pound shrimp, peeled and deveined
1 small head shredded cabbage
1/2 red onion
1/2 cup bean sprouts
1 tablespoon chopped garlic
2 tablespoons grated carrots (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon soy sauce
Rinse shrimp and pat dry. Saute shrimp in sesame oil until the shrimp turn light pink, 3-4 minutes. Remove shrimp from pan. Add an additional 2 tablespoons of oil.
Add the cabbage, red onion, bean sprouts and garlic to the pan sauté on medium-low heat. Add garlic, salt, black pepper and soy sauce while sauteing vegetables.
1. Lay out all prepared vegetables, seasonings, shrimp and dishes in an organized manner in order to properly style your finished product.
2. Take all of the sauteed vegetables and display them upon a dish in a small, elegant mound. Ensure that the dish has equal amounts of vegetable slaw to create an artful base.
3. Once all of the vegetables are styled clearly and equally, take several pieces of exquisitely cooked shrimp and place them upon the bed of vegetables. There are several contrasting colors that will make for an excellent presentation.
4. After your vegetable bed has been spread out on the dish and your shrimp has been laid on top in a triangular fashion, you may choose to drizzle additional soy sauce on the edges of the plate for decoration.