Barcelona Shrimp, Tabbouleh & Pan-roasted Salmon

Go Providence brought us Chef Douglas Orellana from Kartabar to make these three delicious dishes!

Barcelona Shrimp

1 tablespoon extra virgin olive oil
½ teaspoon fresh chopped garlic
4 oz chorizo
6 shrimp
Salt, black pepper, smoked paprika
1 tablespoon butter
Fresh parsley
1 ½ cups cherry wine


  1. Add oil to the skillet
  2. Add garlic and chorizo, until garlic sautéed until golden brown
  3. Add in shrimp
  4. Add a pinch of salt, black pepper, and smoked paprika
  5. Add cherry wine and butter
  6. Sautee everything together for a few minutes
  7. Garnish with garlic bread and serve

Kartabar Tabbouleh


One bunch parsley chopped
5 oz diced tomatoes
1 oz diced onions
1 oz bulgar(cracked wheat)
Salt to taste
1 oz lemon juice
1.5 oz extra virgin olive oil
3 leaves of mint
Soak bulgar (cracked wheat) in bowl of water for about 5 minutes. Then drain.

  • Mix all ingredients and serve with romaine lettuce leaves
    Serves 2

Pan-roasted salmon

8 oz salmon
1 oz chopped tomato
1 oz chopped cucumber
1 tablespoon chopped red onion
Pinch of basil
1.5 oz extra virgin olive oil
½ oz balsamic glaze
1 tablespoon fresh chopped garlic
4 oz spinach
5 oz mashed potato


  1. Pan roast salmon in ½ oz of extra virgin olive oil, cook both sides until golden brown
  2. Place salmon in oven at 400 degrees for 8 minutes
  3. Mix tomato, red onion, cucumbers, basil, ½ oz extra virgin olive oil, and balsamic glaze
  4. Sautee spinach with fresh chopped garlic and ½ oz extra virigin olive oil
  5. Plate mashed potatoes and spinach and place salmon upon mashed potato top with tomato cucumber mixture and serve

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