From September 27-November 11, you’ll have 46 days to sip and nosh your way around more than 25 World Showcase Marketplaces at the 2013 Epcot International Food and Wine Festival. There are 40 adventurous new dishes and more than 80 new beverages all around World Showcase. And that’s just on the promenade!
What’s new this year?
- You’ll find Florida grass-fed beef sliders with Monterey Jack and sweet and hot pickles at the Florida Marketplace.
- New England clam chowder with a side of Tabasco at Hops & Barley.
- Braised short ribs in Cabernet with mashed potatoes in France.
- A kimchi hot dog with spicy mustard sauce in South Korea.
- Vegetarian haggis at the new Scotland Marketplace.
For those of you who would like to try some of these amazing recipes at home, Epcot Food and Wine Festival’s creative team have just put the finishing touches on recipes for the 2013 Epcot International Food & Wine Festival cookbook and gave us a taste of some of the delicious new Marketplace dishes we shot for this year!
From seared rainbow trout in Canada to venison sausage in New Zealand and lemongrass chicken curry in Singapore, the new cookbook features recipes that you can carry home to recreate a special taste of the festival.
Here is one recipe you can try right now!
Garlic Shrimp with Tomatoes, Lemon and Broccoli Rabe
Serves 8
- 24 medium shrimp (16/20), peeled and deveined
- 1 tablespoon coarse salt
- 1 tablespoon freshly ground black pepper
- 1/4 tablespoon chili powder
- 3 tablespoons extra virgin olive oil
- 3 tablespoons oil from sun-dried tomatoes
- 2 tablespoons chopped garlic
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 3/4 pound broccoli rabe, cut into thirds
Juice and zest of 1 lemon
- Season shrimp with salt, pepper, and chili powder.
- Heat olive oil and sun-dried tomato oil in a large saute pan over medium heat.
- Add shrimp and cook for about 2 minutes, tossing once or twice. Add garlic, tomatoes, and broccoli rabe; cook another 2 to 3 minutes, tossing once or twice.
- Remove from heat and stir in lemon juice and zest. Season to taste with salt and pepper.
Cook’s notes: The “16/20” refers to the size of the shrimp, meaning 16 to 20 per pound.
