Spice Crusted Shrimp
Plump shrimp are slicked in mustard and a caper-studded chimichurri, then dusted in mix of peppery spices. The peas are prepared French-style, or “petit pois a la Francaise,” mingled with spinach, caramelized onions, and salty pork lardons, then polished in a maple glaze. Sprinkled with nutty quinoa, it’s all served with a sweet and sour sauce studded with apples.
Nutritional facts
Protein
30g
Carbs
63g
Calories
570kcal
Fat
22g
Ingredients
Rosemary, Coriander Seeds, Extra Virgin Olive Oil, Mint, Spinach, Honeycrisp Apple, Shrimp, Black Pepper, Cilantro, Capers, Preserved Lemons, Garlic, Dijon Mustard, Fennel Seed, Sugar, Onion, Peas, Kosher Salt, Shallot, Mayonnaise, Chicken Base, Grapeseed Oil, Granulated Garlic, Apple Cider Vinegar, Bacon, Tri-color Quinoa, Crushed Red Pepper, Orange Zest, Apple Cider, Canola Oil, Italian Parsley, Maple Syrup
Contains milk, eggs, shellfish, wheat, soybeans, mustard.
Reviews
3.5
Based on 45 reviews
Chanelle · 08/29/25
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About Michael Davis
Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
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