Fox 8 Recipe Box: Chile Marinated Shrimp & Olive Salad

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Zack Bruell is planning to open another restaurant this summer on the East Bank of the Flats. Zack shared the exciting news with Fox 8’s Kristi Capel and he also shared a recipe that is currently being featured at Parallax during Zack Bruell Restaurant Week 2015.

Click here to learn more about Zack Bruell and his upcoming restaurant week.

Chile Marinated Shrimp and Olive Salad
This recipe is being offered at Parallax during Zack Bruell’s Restaurant Week 2015.
4 large salads/6 small salads

Olive Salad
1 cup green or red Cerignola olives, pitted and coarsely chopped
1 T garlic minced
1 T shallot minced
½ bunch parsley
Zest & juice of 1 orange
Pinch of crushed red pepper flake
1 T red wine vinegar
¼ cup of extra virgin olive oil
-Toast the garlic and shallot in 1 T of the oil, allow to cool
-Combine all the remaining ingredients, drizzling in the oil last, adjusting the oil to desired consistency
Chile Marinade
1 T garlic minced
1 small onion, fine dice
2-3 ribs from the celery heart, including leaves, fine dice
½ bulb fennel, fine dice
1-2 Fresno chile, fine dice
½ jalapeno, fine dice
Zest and juice of 1 orange
Zest and juice of 2 limes
1 T basil, chiffoanade
2 T white balsamic vinegar
1/2 cup extra virgin olive oil

-Toast garlic in 2 T olive oil, add onion, celery, fennel, Fresnos and jalapeno, sweat until soft.
-Add Citrus juice and zest, vinegar and basil, drizzle in olive oil. Stir completely before using.


1# Uncooked Shrimp no larger than 13/15 ct, no smaller than 41/50 ct.
2 lemons
3 T salt
½ T sugar
1 T paprika
Pinch cayenne
2 bay leaves
2 qt water

-put everything except the shrimp in a pot, bring to a boil.
-add the shrimp, cook until slightly opaque in the center, depending on the size 45 seconds to a minute and a half.
-shock in ice water
4 oranges, zest and pith removed, sliced across evenly,
Toss the shrimp with desired amount of chile marinade 10-30 minutes before serving, place shrimp with marinade on top of the orange slices. Spoon the olive salad on top of the shrimp. Could easily be served over top of arugula, frisee or other peppery greens as a more substantial salad.

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