{"id":22404,"date":"2021-04-07T17:47:00","date_gmt":"2021-04-07T17:47:00","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=22404"},"modified":"2021-04-08T06:23:35","modified_gmt":"2021-04-08T06:23:35","slug":"date-nights-for-one-with-executive-chef-matt-jordan","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/date-nights-for-one-with-executive-chef-matt-jordan","title":{"rendered":"Date Nights for One with Executive Chef Matt Jordan"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-rich is-provider-embed-handler wp-block-embed-embed-handler wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Date Nights for One with Executive Chef Matt Jordan ~ Marinated Shrimp Avocado Toast\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/6aOJN6dyGwU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Avocado toast is craveable as it is. Let\u2019s take it to the next level with marinated shrimp and crispy cucumbers. The secret is great bread \u2013 caramelize it in tons of extra-virgin olive oil. That\u2019s what gives it a beautiful flavor. <\/p>\n\n\n\n<p>The fresh lemon zest gives a zippy punch, and the tender shrimp turn this from snack to entr\u00e9e. You\u2019re going to need a fork and knife for this avocado toast!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-chef-matt-s-marinated-shrimp-and-avocado-toast\"><span id=\"chef-matts-marinated-shrimp-and-avocado-toast\">Chef Matt\u2019s Marinated Shrimp and Avocado Toast<\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-ingredients\"><span id=\"ingredients\">Ingredients:<\/span><\/h3>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:47% auto\"><figure class=\"wp-block-media-text__media\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"997\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152326\/Screen-Shot-2021-04-07-at-4.22.15-PM-80x106.jpg\"  alt=\"\"  class=\"wp-image-22421 size-full pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152326\/Screen-Shot-2021-04-07-at-4.22.15-PM-750x997.png\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152326\/Screen-Shot-2021-04-07-at-4.22.15-PM-750x997.png 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152326\/Screen-Shot-2021-04-07-at-4.22.15-PM-226x300.jpg 226w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152326\/Screen-Shot-2021-04-07-at-4.22.15-PM-771x1024.jpg 771w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152326\/Screen-Shot-2021-04-07-at-4.22.15-PM-768x1021.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152326\/Screen-Shot-2021-04-07-at-4.22.15-PM-380x505.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152326\/Screen-Shot-2021-04-07-at-4.22.15-PM-800x1063.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152326\/Screen-Shot-2021-04-07-at-4.22.15-PM-80x106.png 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152326\/Screen-Shot-2021-04-07-at-4.22.15-PM-60x80.jpg 60w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152326\/Screen-Shot-2021-04-07-at-4.22.15-PM.jpg 1040w\" ><\/figure><div class=\"wp-block-media-text__content\">\n<ul class=\"wp-block-list\" id=\"block-0e18e9b8-1e25-4d75-a8aa-8d93d0ae9418\"><li>3 thick slices of sourdough bread\u00a0<\/li><li>12 large shrimp, peeled and deveined\u00a0<\/li><li>1 clove garlic, peeled and minced<\/li><li>2 lemons, zested and juiced (separated)<\/li><li>2 Tablespoons curly leaf parsley, minced\u00a0<\/li><li>2 avocados, medium diced\u00a0<\/li><li>1\/2 red onion, peeled and thinly sliced\u00a0<\/li><li>1 English cucumber, medium diced\u00a0<\/li><li>2 Tablespoons fresh dill, chopped\u00a0<\/li><li>Extra virgin olive oil as needed\u00a0<\/li><li>Kosher salt\u00a0<\/li><li>Freshly cracked black pepper\u00a0<\/li><\/ul>\n<\/div><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-procedure\"><span id=\"procedure\">Procedure:<\/span><\/h3>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"551\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  data-id=\"22407\"  data-full-url=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151915\/Screen-Shot-2021-04-07-at-3.58.29-PM.jpg\"  data-link=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=22407\"  class=\"wp-image-22407 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151915\/Screen-Shot-2021-04-07-at-3.58.29-PM-750x551.png\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151915\/Screen-Shot-2021-04-07-at-3.58.29-PM-750x551.png 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151915\/Screen-Shot-2021-04-07-at-3.58.29-PM-300x220.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151915\/Screen-Shot-2021-04-07-at-3.58.29-PM-1024x752.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151915\/Screen-Shot-2021-04-07-at-3.58.29-PM-768x564.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151915\/Screen-Shot-2021-04-07-at-3.58.29-PM-1536x1128.jpg 1536w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151915\/Screen-Shot-2021-04-07-at-3.58.29-PM-380x279.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151915\/Screen-Shot-2021-04-07-at-3.58.29-PM-800x587.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151915\/Screen-Shot-2021-04-07-at-3.58.29-PM-1160x852.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151915\/Screen-Shot-2021-04-07-at-3.58.29-PM-80x59.png 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151915\/Screen-Shot-2021-04-07-at-3.58.29-PM.jpg 1798w\" ><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"553\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  data-id=\"22410\"  data-full-url=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152158\/Screen-Shot-2021-04-07-at-3.58.46-PM-2.jpg\"  data-link=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=22410\"  class=\"wp-image-22410 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152158\/Screen-Shot-2021-04-07-at-3.58.46-PM-2-750x553.png\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152158\/Screen-Shot-2021-04-07-at-3.58.46-PM-2-750x553.png 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152158\/Screen-Shot-2021-04-07-at-3.58.46-PM-2-300x221.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152158\/Screen-Shot-2021-04-07-at-3.58.46-PM-2-1024x755.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152158\/Screen-Shot-2021-04-07-at-3.58.46-PM-2-768x566.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152158\/Screen-Shot-2021-04-07-at-3.58.46-PM-2-1536x1132.jpg 1536w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152158\/Screen-Shot-2021-04-07-at-3.58.46-PM-2-380x280.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152158\/Screen-Shot-2021-04-07-at-3.58.46-PM-2-800x590.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152158\/Screen-Shot-2021-04-07-at-3.58.46-PM-2-1160x855.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152158\/Screen-Shot-2021-04-07-at-3.58.46-PM-2-80x59.png 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152158\/Screen-Shot-2021-04-07-at-3.58.46-PM-2.jpg 1794w\" ><\/figure><\/li><\/ul><\/figure>\n\n\n\n<ol class=\"wp-block-list\"><li>Marinate the shrimp in the garlic, one lemon\u2019s juice and zest, parsley, and 2 tablespoons of extra virgin olive oil for 20-minutes. <\/li><li>Season with salt and pepper.\u00a0<\/li><li>While the shrimp is marinating, coat the bottom of a large cast-iron skillet in extra-virgin olive oil. <\/li><li>Cook the slices of sourdough bread over medium heat for 1 to 2 minutes on each side until golden brown. Remove from the heat and set aside.<\/li><li>Add the shrimp to the pan, and immediately turn off the heat. <\/li><li>Cook the shrimp for 1 to 2 minutes until cooked through. The shrimp will look slightly pink and curled when they are finished cooking. <\/li><li>Remove from the heat and place in the fridge to cool down.<\/li><li>For the salad portion, marinate the red onion and cucumber with the dill and other lemon\u2019s juice and zest. Plus add 2 tablespoons of extra virgin olive oil. <\/li><li>Let\u2019s sit at room temperature for 20 minutes. Season with salt and pepper.\u00a0<\/li><li>Compose the dish by slicing avocados finely and then fanning across the slices of toasted sourdough bread. Season the avocados with salt and pepper. <\/li><li>Top with the shrimp and the marinated salad. Garnish with dill sprigs. <\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-enjoy\"><span id=\"enjoy\">Enjoy!<\/span><\/h2>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"569\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151810\/Screen-Shot-2021-04-07-at-3.56.49-PM-80x61.jpg\"  alt=\"\"  class=\"wp-image-22406 pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151810\/Screen-Shot-2021-04-07-at-3.56.49-PM-750x569.png\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151810\/Screen-Shot-2021-04-07-at-3.56.49-PM-750x569.png 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151810\/Screen-Shot-2021-04-07-at-3.56.49-PM-300x227.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151810\/Screen-Shot-2021-04-07-at-3.56.49-PM-1024x776.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151810\/Screen-Shot-2021-04-07-at-3.56.49-PM-768x582.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151810\/Screen-Shot-2021-04-07-at-3.56.49-PM-1536x1164.jpg 1536w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151810\/Screen-Shot-2021-04-07-at-3.56.49-PM-380x288.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151810\/Screen-Shot-2021-04-07-at-3.56.49-PM-800x606.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151810\/Screen-Shot-2021-04-07-at-3.56.49-PM-1160x879.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151810\/Screen-Shot-2021-04-07-at-3.56.49-PM-80x61.png 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20151810\/Screen-Shot-2021-04-07-at-3.56.49-PM.jpg 1786w\" ><\/figure><\/div>\n\n\n\n<p><strong>More About Matthew Jordan:<\/strong><br>Matthew Jordan is an Executive Chef and 7-Time Food Network Competition Show Veteran \u2013 winner of Comeback Kitchen Season 2 and Cutthroat Kitchen.\u00a0 He was voted \u201cMost Influential in the Valley Food\u201d by Arizona Foothills Magazine 2017, 2021.\u00a0 Jordan is a Television Host and On-Air Personality as seen on The List TV Show, Young Hollywood, NBC, ABC, and FOX.\u00a0 He is a Karate Black Belt and Triathlete.\u00a0 Jordan is a graduate of The Culinary Institute of America, Hyde Park, NY.\u00a0 Find him online at:<\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:31% auto\"><figure class=\"wp-block-media-text__media\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"422\"  height=\"658\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152250\/Screen-Shot-2021-04-07-at-4.08.08-PM-80x125.jpg\"  alt=\"\"  class=\"wp-image-22413 size-full pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 422px) 100vw, 422px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152250\/Screen-Shot-2021-04-07-at-4.08.08-PM.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152250\/Screen-Shot-2021-04-07-at-4.08.08-PM.jpg 422w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152250\/Screen-Shot-2021-04-07-at-4.08.08-PM-192x300.jpg 192w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152250\/Screen-Shot-2021-04-07-at-4.08.08-PM-380x593.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152250\/Screen-Shot-2021-04-07-at-4.08.08-PM-80x125.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152250\/Screen-Shot-2021-04-07-at-4.08.08-PM-51x80.jpg 51w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/04\/20152250\/Screen-Shot-2021-04-07-at-4.08.08-PM-70x109.png 70w\" ><\/figure><div class=\"wp-block-media-text__content\">\n<p>Website:\u00a0<a href=\"https:\/\/mattjordantv.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Multi-Million Dollar ($MM) Sales Leader \u2013 Matt Jordan TV<\/a><\/p>\n\n\n\n<p>Instagram:\u00a0<a href=\"https:\/\/www.instagram.com\/mattjordantv\/\" target=\"_blank\" rel=\"noreferrer noopener\">Matthew Jordan (@mattjordantv)<\/a><\/p>\n\n\n\n<p>Twitter:\u00a0<a href=\"https:\/\/twitter.com\/MattJordanTV\" target=\"_blank\" rel=\"noreferrer noopener\">Matthew Jordan (@MattJordanTV) \/ Twitter<\/a><\/p>\n\n\n\n<p>Facebook:\u00a0<a href=\"https:\/\/www.facebook.com\/MattJordanTV\/\" target=\"_blank\" rel=\"noreferrer noopener\">Chef Matthew Jordan \u2013 Home | Facebook<\/a><\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"Executive Chef Matt Jordan shares his recipe for marinated shrimp avocado toast in this week&#8217;s &#8220;Date Nights for One.&#8221; Check it out!\n","protected":false},"author":9,"featured_media":22406,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2,4],"tags":[16391,4971,16432,16430],"class_list":{"0":"post-22404","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"category-phoenix-recipes","9":"tag-executive-chef-matthew-jordan","10":"tag-featured","11":"tag-marinated-shrimp-and-avocado-toast","12":"tag-matt-jordan","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Date Nights for One with Executive Chef Matt Jordan<\/title>\n<meta name=\"description\" content=\"Executive Chef Matt Jordan shares his recipe for marinated shrimp avocado toast in this week&#039;s &quot;Date Nights for One.&quot; Check it out!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/date-nights-for-one-with-executive-chef-matt-jordan\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Date Nights for One with Executive Chef Matt Jordan\" \/>\n<meta property=\"og:description\" content=\"Executive Chef Matt Jordan shares his recipe for marinated shrimp avocado toast in this week&#039;s &quot;Date Nights for One.&quot; Check it out!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/date-nights-for-one-with-executive-chef-matt-jordan\" 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