Tired of hot dogs and hamburgers on the grill? If you are planning on entertaining this summer, we’re got some different ideas and recipes for you!  I recently attended Stop & Stop‘s Summer Entertaining Luncheon, hosted by their Consumer Advisor Andrea Astrachan at Aquagrill in NYC. Cheeses were provided by Sorrento and Président.

Chef Jeffrey Marshall, Chef/Owner of Aquagrill gave us tips and tricks on how to prepare seafood and getting kids to love it. He showed us how to make several dishes, which we got to enjoy after he finished each demo. We sampled the delicious Crostini of Sorrento Fresh Mozzarella with Truffle Spinach and Wild Mushrooms over Rocket Arugula with Aged Balsamic Vinegar,  Sautéed Wild Pacific Shrimp (pictured) with President Feta Cheese Gnocchi, Parisienne Zucchini and Roasted Plum Tomatoes in a Fresh Basil Sauce  – which was divine, recipe at the end of this post) and the super yummy Sorrento Velvety Smooth Ricotta Cheese Sorbet with Warm Local Strawberries in a Strawberry Syrup.

We loved all three recipes, but the one I will be making soon is the Sautéed Wild Pacific Shrimp.

Besides sampling these dishes, we learned that Stop & Shop is committed to selling only Sustainable Seafood — read more about their Sustainable Seafood Policy here. They are also committed to buying local produce and supporting family farms.

Photos courtesy of Kimberly Coleman of Mominthecity.com

For the Sautéed Wild Pacific Shrimp recipe, click more.


Sautéed Wild Pacific Shrimp with President Feta Cheese Gnocchi, Parisienne Zucchini and Roasted Plum Tomatoes in a Fresh Basil Sauce
Yields 4 servings


8 Plum Tomatoes, Halved
20 Mellon Balls of Zucchini
20 Large Shrimp, Peeled, Deveined, and Cut in Half
2 Tablespoons Chopped Garlic
6 Tablespoons Extra Virgin Olive Oil (Reserve 3 Ounces for Sautéing Shrimp)
1/2 Teaspoon Chopped Thyme
Salt to Taste
Pepper to Taste


Gnocchi Ingredients

1 Pound Potatoes, Peeled
12 Ounces President Feta Cheese
1 Pound Flour
1/2 Cup Milk
1 Egg
Pepper to Taste


Gnocchi Method

Boil Potatoes until tender.  Place Potatoes on a sheet tray in a 400 degree oven and dry for 7 minutes.  Remove from oven and pass through food mill.  Place Flour over the Potatoes.  Add in Egg, Egg Yolks, and Feta Cheese.  Slowly mix Potato and Flour until thoroughly combined.  Roll into 1/2 inch balls.


Basil Sauce Ingredients

3 Ounces White Chicken Stock (or Broth)
6 Ounces Butter
1/2 Bunch Basil (Reserve 4 Basil Tops for Garnish)
Salt to Taste
Pepper to Taste



Basil Sauce Method

Boil Chicken Stock and Butter together.  Chop Basil, Stems and Leaves.  Add Basil to boiling Chicken Stock and Butter.  Transfer to blender.  Blend until smooth and bright green.  Strain through fine sieve or chamois.  Add Salt and Pepper to taste.


Vegetable Garnish

Season Tomatoes with Salt and Pepper.  Add Garlic and Thyme.  Place on sheet pan in oven at 350 degrees for 10 to 15 minutes until soft but not mushy.  Cool, peel skin, then rough chop.  Adjust Seasoning.  Blanch Zucchini balls in boiling Salted water until water begins to boil at the edge of the pot.  Remove to iced Salted water.  Strain and reserve.

Cooking Method and Plating

Season Shrimp with Salt and Pepper.  In medium sauté pan add 1 Tablespoon of Olive Oil.  When pan beings to smoke, add Shrimp and sauté for 30 seconds.  Add Tomatoes, Zucchini and Basil Sauce.  Spoon on to plate.  Garnish with Basil Tops and serve.

Recipe courtesy of Aquagrill. Pictures Courtesy of Kimberly Coleman (Mominthecity.com). Writer was gifted with a Stop & Shop gift card and coupon vouchers. If anyone would like all the recipes emailed to them, please leave a comment or ask @Nancy_Horn on twitter.


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