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Plenty of New Tastes at Epcot International Food & Wine Festival Marketplaces

We’ve just put the finishing touches on recipes for the 2013 Epcot International Food & Wine Festival cookbook and got a taste of some of the delicious new Marketplace dishes we shot for this year’s book. From seared rainbow trout in Canada to venison sausage in New Zealand and lemongrass chicken curry in Singapore, the new cookbook features recipes that you can carry home to recreate a special taste of the festival.

From September 27-November 11, you’ll have 46 days to sip and nosh your way around more than 25 World Showcase Marketplaces. What’s new this year? You’ll find Florida grass-fed beef sliders with Monterey Jack and sweet and hot pickles at the Florida Marketplace. New England clam chowder with a side of Tabasco at Hops & Barley. Braised short ribs in Cabernet with mashed potatoes in France. A kimchi hot dog with spicy mustard sauce in South Korea. Vegetarian haggis at the new Scotland Marketplace. There are 40 adventurous new dishes and more than 80 new beverages all around World Showcase. And that’s just on the promenade!

Here’s an easy recipe from the new cookbook from the Australia Marketplace to get you started thinking about all the wonderful flavors at this year’s festival. Stay tuned for more details.

Garlic Shrimp at Epcot International Food & Wine Festival Marketplaces

Garlic Shrimp with Tomatoes, Lemon and Broccoli Rabe
Serves 8

    24 medium shrimp (16/20), peeled and deveined
    1 tablespoon coarse salt
    1 tablespoon freshly ground black pepper
    1/4 tablespoon chili powder
    3 tablespoons extra virgin olive oil
    3 tablespoons oil from sun-dried tomatoes
    2 tablespoons chopped garlic
    1/2 cup sun-dried tomatoes in oil, drained and chopped
    3/4 pound broccoli rabe, cut into thirds
    Juice and zest of 1 lemon
  1. Season shrimp with salt, pepper, and chili powder.
  2. Heat olive oil and sun-dried tomato oil in a large saute pan over medium heat.
  3. Add shrimp and cook for about 2 minutes, tossing once or twice. Add garlic, tomatoes, and broccoli rabe; cook another 2 to 3 minutes, tossing once or twice.
  4. Remove from heat and stir in lemon juice and zest. Season to taste with salt and pepper.

Cook’s notes: The “16/20” refers to the size of the shrimp, meaning 16 to 20 per pound.


  • Is there a way to get the cookbook without going to the festival? I don’t live anywhere near Florida, but I’d still like to be able to get the recipes.

  • How many vegetarian recipes are there (no fish, chicken, meat or any other animal products except eggs and dairy)?

  • Yay! Hopefully, if my mom’s cancer stays stable, mom, dad, my husband and I will be there for our 3rd year in a row! As the daughter of an international award-winning chef and the wife of a chef I have to say that we always enjoy ourselves at the festival!

  • 2011 and 2012 books are well worn from all the dishes we have created at home.

  • Mmm!
    It all sounds so good!

  • Two recipe posts in one week! I’m in heaven…and now hungry.

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