Recipes Recipe: Old School Shrimp Oreganata 10/9/2020 | By Seniors Guide Staff Enjoy the following recipes – shrimp oreganata and poached salmon – shared by executive chefs at some of the area’s finest senior living communities! Old School Shrimp Oreganata Ingredients: 2 lbs. of U-15 shrimp2 cups of Focaccia Bread crumbles½ tsp of minced garlic2 ounces of shredded Parmesan Cheese¼ cup of olive oil1 tbsp of OreganoSalt and pepper to taste2 zucchini squash2 yellow squash½ tsp of minced garlicBlended herbs Directions: Heat olive oil, herbs, minced garlic, salt and pepper in skillet. Add the zucchini and yellow squash. Grill to perfection!De-vein the shrimp; open in the back and butterfly themPut the fresh Focaccia bread in a blender until crumbledAdd all the ingredients together.Take a soup spoon of the mixture and place it on top of the shrimp and place in the oven for 5-7 minutes at 350 degrees. About the Chef: Jose Salvador Executive Chef, Sycamore Reserve Chef Jose brings over 22 years of culinary experience to Sycamore Reserve. He began as a Sous Chef at Ruth’s Chris Steak house, has a degree in Culinary Arts from The Chef’s Academy of Indianapolis and has continued to hone his culinary skills in the kitchen as a banquet chef at Kahn’s Catering. He has a true passion for the foods people love and enjoys helping them try new things. Recipe: Poached Salmon in Parchment Paper Directions: Heat oven to 400 degrees.Fold Parchment Paper in half and cut into a semi-circleOpen and drizzle olive oil insidePlace salmon filet skin down, season with salt & pepper & garnish with thinly sliced lemon and sprigs of dillClose and crimp around the sides like a Stromboli or empanadaCook for 10-15 minutes depending on how done you like your salmon The packages should puff up and it makes for a dramatic presentation and salmon will be delicious and moist! I like to serve mine with sautéed broccolini or asparagus. Don’t forget to blanch your vegetables to keep them vibrant and green! You can add just about any starch you’d like. About the Chef: Chris Nowacki Executive Chef, Discovery Commons Executive Chef Chris Nowacki embarked upon a new chapter in his life and career some 4 years ago after working as an interior trim carpenter for the 20 years prior. Driven by his passion for cooking, Chef Chris attended The Art Institute of Indianapolis, and has been turning out delectable entrees and desserts here at Discovery Commons since January 2020. When he’s not making magic in the kitchen, he enjoys rock and roll music, muscle cars and is an avid woodworker. Chris and his wife, Sherry, have been together for 25 years and have 4 children. About the Chef: Makenzie Jessie Pastry Chef, Discovery Commons Makenzie is a 2011 graduate of the Chef’s Academy and joined our culinary team in June of 2020. She has a close-knit family and loves spending time with them, along with her two pets, “Charlie Waffles” and “Gizmo 2.0.” Makenzie is an avid reader, an adrenaline junkie and dreams of eating pastries in Paris, in front of the Eiffel Tower! Find more Seniors Guide-approved recipes here! Read More Seniors Guide Staff Seniors Guide has been addressing traditional topics and upcoming trends in the senior living industry since 1999. We strive to educate seniors and their loved ones in an approachable manner, and aim to provide them with the right information to make the best decisions possible.