KDHamptons Feast End: Chef Marc Weber Shares His Secret Recipe For Grilled Shrimp Tacos With Blackened Spice Rub!




This month, Chef Weber shares a fantastic recipe for Shrimp Tacos with his own Special Blackened Rub with KDHamptons readers!

Founded in 2006 in Stamford, Connecticut by Chef Marc Weber, OnTheMarc Events takes a traditional approach to catering and food preparation and turns it on its head, to create a young, fresh, personalized concept of food, events and hospitality.

Owner and Chef, Marc Weber, has perfected his food preparation and catering business, bringing clients his unique approach to gourmet cooking. Chef does not offer standard catering menus – ever! He is passionate about pushing the envelope, using new, exotic food flavorings to create a one-of-a-kind culinary experience. OnTheMarc produces events in Connecticut, New York and the Hamptons.

Prior to opening his own business, Marc apprenticed under renowned chefs Todd English, Waldy Malouf and Florian Hugo. Marc is a graduate of the Culinary Institute of America

Chef’s Tip? Keep it Simple! Less is more! And always choose the freshest of ingredients. Here’s how to create these tempting tacos:

1. Prepare spice rub [The versatile and easy-to-make spice can be a go-to spice on any fresh seafood but it’s especially delectable on Shrimp Tacos]

2 tsp paprika
4 tsp fresh thyme
2 tsp onion powder
2 tsp garlic powder
1 tsp ground cayenne
1 Tablespoon sugar
2 tsp salt
2 tsp black pepper
1 tsp dried oregano
3/4 tsp cumin
1/2 tsp nutmeg
Yields 1/3 Cup
*Add all ingredients to a spice grinder (or coffee grinder). Grind until the consistency of a fine powder.
2. Cook shrimp and combine tacos


1 lb cleaned uncooked shrimp
Warmed soft shell Tortillas
1 cup Shredded Cabbage
Chopped fresh cilantro, for garnish optional
On The Marc Blackening Spice Rub (recipe below)
1 cup Pico de Gallo -chop tomatoes, white onions, garlic, jalapeño, lime and season with salt and pepper.


1)    Toss cleaned uncooked shrimp with Spice Rub

2)    Grill on high, 6 minutes, flipping once half way through cooking.

3)   Serve with fresh Pico de Gallo, shredded cabbage and fresh cilantro on warmed soft shell tortillas.
For more information about OnTheMarc and Marc Weber, please visit: www.onthemarcevents.com<http://www.onthemarcevents.com/>