Slathered Guacamole Stuffed Shrimp

Chef Julius’s Chilean Seafood Chowder Includes Slatherin’ Sauce

Over the last three years, Slatherin’ Sauce has captured the culinary imaginations of numerous chefs. Chef Julius is one of the chefs who consistently develops interesting and super creative ideas incorporating Slatherin’ Sauce. His recent participation in the 2nd Annual Chowdah Fest earned his chowder recipe accolades and the recognition as the Fan Favorite. The Chowdah Fest is an annual event which according to the event’s Facebook page brings together:

Chicago chefs …for the ultimate chowder battle!
{And… for a great cause, to raise funds for the Sea Scouts youth sailing program}

Thank you Chef Julius for including Slatherin’ Sauce in your chowder. With your permission, we’re sharing the recipe for your Chilean Seafood Chowder with Merken.


 Chef Julius’ Chilean Seafood Chowder with Merken

4-6 cups of Mushroom Stock
1 can of Nurture Foods Garbanzo Beans (drained)
4 medium shallots (diced)
1 leek (thinly sliced- white and light green part only)
3 oz sun-dried tomatoes (thinly sliced)
¼ cup roasted garlic
2Tb Local Folks Foods Stone Ground Mustard
3Tb Chilean Olive Oil
½ cup tomato puree
3oz Slather Brand Foods Slatherin’ Sauce
½ cup Mae Ploy Sweet Chili Garlic Sauce
½ cup Chilean Sauvignon Blanc wine
1 cup heavy cream
2Tb Sabor Rojo chile merken
3oz Epicurean Gourmet Porcini Sage Butter
8 oz Chilean Sea bass (cut into 1in pieces)
4oz Pollock
4oz Turbot
4oz Cod
8-10oz Little Neck Sea Clams (drained)
3oz Razor Clams (chopped)
1TB Lavender honey
Chef Julius’ Salt and Pepper to taste


In a large stock pot or Dutch oven, bring the mushroom stock to a low boil.

In a sauté pan on medium heat, add 2TB olive oil (1min), shallots (2min), leeks, sundried tomatoes, roasted garlic, 1tsp merken and sauté 3-5min

Add the mix to the mushroom stock. Return the pan to the heat. Add the additional olive oil.

Add the cod and sea bass to the oil, season w/ salt & pepper. Only sauté for 1-2min. Add the mix to the stock pot.

Increase heat on stock pot to med-high.  Add tomato puree, Sweet Chili Garlic Sauce, mustard, wine, merken, Pollock, garbanzo beans and turbot.

Cook at this level for 15-20min. Lower heat back to medium, add clams, 1tsp salt, 1 TB pepper. Cook at this level for 20min.

Next add cream and Porcini Sage butter (be sure butter is cold), honey and Slather Sauce. Let cook on low for 30-45min. Salt and pepper to taste…serve hot & ENJOY!

For vegetarian version, simply remove the fish

Slathered Guacamole Stuffed Shrimp

Created by Holly Herrick and photographed by Helen Dujardin, these snappy, Slathered Shrimp will make you sing with delight.

Slathered Guacamole Stuffed Shrimp

(Makes 16 appetizer portions)

All pink and green, these peppy little mouth-poppers just scream spring and make pretty starters for your Easter or spring feasts.

For the guacamole:

1 medium ripe Hass avocado, peeled, halved and pit removed

Juice of ½ lime

1 tablespoon + 1 teaspoon Slather Brand Slatherin’ Sauce Spicy Recipe

1 large clove garlic, minded

¼ cup finely chopped Bermuda onion

2 tablespoons finely chopped fresh cilantro

1 tablespoon best quality extra virgin olive oil

Salt and freshly ground black pepper to taste

For the shrimp:

1 pound, 15 – 20 count fresh shrimp, peeled, and deveined with tail on and butterflied

1 tablespoon Slather Brand Slatherin’ Sauce Spicy Recipe

Drizzle of best quality extra virgin olive oil

2 tablespoons fresh lime juice

Salt and freshly ground black pepper

Make the guacamole at least one hour before serving so the flavors can set up. Serve at room temperature. To prepare the guacamole, combine the halved avocado, lime juice, and Slatherin’ Sauce in a medium bowl. Smash with a fork or a potato masher to work into a chunky puree. With a spatula, fold in the garlic, Berumuda onion, fresh cilantro, and olive oil. Taste and season carefully to taste with salt and freshly ground black. Cover loosely with plastic wrap and press down the wrap so it touches the top of the guacamole, covering the entire surface. (This helps prevent the guacamole from discoloring). Stand at room temperature for up to one hour.

Meanwhile, turn your oven broiler (they can also be grilled) on high. Prep the shrimp by cutting down the round, back side of each shrimp, stopping at the tail. Peel the shell off of each shrimp, keeping the tail on. Remove the vein and discard. To butterfly the shrimp, cut deeper through the center of the round back, stopping about 1/8” until you get to the under-side of the shrimp. Fan out the two sides of shrimp to flatten. Arrange in a single layer on a baking sheet. Using a pastry brush, brush a thin layer of the Slatherin’ Sauce Spicy Recipe over each shrimp. Drizzle each very lightly with olive oil and the lime juice. Season liberally with salt and freshly ground pepper. Place the baking sheet as close to the broiler as possible and cook, watching closely until crisp and golden and cooked through, about 5 minutes. Remove from the oven and cool at room temperature for five minutes.

To compile, arrange the shrimp flat on individual plates or a serving platter. Top each with a heaping teaspoon of the guacamole. Garnish each with a sprig of fresh cilantro if desired. Serve immediately.