March 6, 2024

Steven Molnar’s Roasted Bone Marrow & Argentinian Shrimp

Recipe: Steven Molnar

“The combination of plump Argentinian shrimp and decadent bone marrow brushed with a sweet and spicy pasilla glaze is a unique and exciting flavor pairing.” — Steven Molnar


Honey Glaze

  • 2 pieces dried pasilla chili
  • 1 tsp black peppercorns
  • 2/3 cup wildflower honey
  • 3 tbsp water
  • 1 tbsp roasted garlic
  • 2 1/2 tsp salt

Roasted Bone Marrow & Argentinian Shrimp

  • 4 pieces wild Argentinian shrimp
  • Olive oil
  • Sea salt
  • 1 lb. piece canoe-cut bone marrow
  • Honey Glaze (see above)
  • 4 fresh corn tortillas
  • 1 lime


Yield: Serves 2

Make Glaze

  1. Toast chilis and peppercorns in dry pan over medium heat, until fragrant.
  2. Once toasted, pour into small pot with honey, water, roasted garlic and salt. Simmer until chilis are soft, approximately 15 minutes. Transfer to blender and blend until smooth. Allow to cool and set aside.

Make Shrimp

  1. Soak bamboo skewers in water for 20 minutes, then skewer shrimp lengthwise. Season with olive oil and sea salt.
  2. Grill shrimp on high heat until cooked, about 2 to 3 minutes, then remove from skewers.

Make Bone Marrow

  1. Preheat oven to 400°F. Purge bone marrow under running water until water runs clear.
  2. Brush glaze on top of bone marrow in thin layer. Roast in oven for 15 to 20 minutes, until fully cooked.
  3. Warm tortillas in oven. Scoop spoonful of bone marrow onto tortilla and add shrimp and squeeze of lime juice.

Photography by Rick O'Brien