Taste of Today Recipes

Taste of Today Recipes

Shrimp Summer Scampi

By Chef Govind Armstrong
|  Monday, Jun 9, 2014  |  Updated 2:02 PM EDT
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Shrimp Summer Scampi

NBCConnecticut.com

Shrimp summer scampi

Shrimp Summer Scampi: Modified from: Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties, by Executive Chef Govind Armstrong

Ingredients: 
  • Finely diced summer truffle
  • White truffle oil
  • Minced shallot
  • Thyme
  • Chopped flat-leaf parsley
  • Sea salt & cracked pepper
  • Sherry vinegar
  • Juice of 1 small lemon
  • Heirloom tomatoes
  • Mixed cherry heirloom tomatoes
  • Fresh large shrimp
  • Arugula, preferably micro or wild
Directions:
  1. Prepare the grill
  2. In a small bowl, place diced truffle and pour the truffle oil over it
  3. • Stir, allowing the oil to be absorbed by the truffle
  4. Add shallot, thyme, parsley and a pinch of salt and pepper
  5. Stir in vinegar and lemon juice
  6. In a steady stream, slowly whisk in the 3 tablespoons of olive oil
  7. Arrange tomatoes, altering in color
  8. Garnish with peeled cherry tomatoes
  9. Drizzle with olive oil and season with sea salt and a few turns of the pepper mill
  10. Season the shrimp with salt and pepper, grill on each side for 1 minute
  11. Place on top of tomatoes
  12. Drizzle with summer truffle vinaigrette
  13. Garnish with arugula
Grilled Endive & Serrano Ham: Modified from: Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties, by Executive Chef Govind Armstrong
 
Ingredients:
  • Baby Belgian endive
  • Cabrales or Blue or Gorganzola Cheese
  • Serrano ham
  • Extra-Virgin Olive Oil
  • Sherry Vinegar
  • Diced Shallots
  • Salt & Cracked Pepper to taste
  • Friseé
  • Flat Leaf Parsley 
Directions:
  1. Prepare the grill
  2. Take each endive & quarter
  3. Lift 1/2 the leaves & spread the cheese evenly
  4. Wrap the Serrano Ham slice around
  5. In a bowl, whisk olive oil, into vinegar, add shallots then season to taste with salt & pepper
  6. Brush with olive oil and grill, stuffed side down first,
  7. Cook until the ham becomes crisp & endives are cooked through
  8. Making sure the leaves are slightly golden & wilted
  9. Toss friseé & parley leaves with some of the vinaigrette & season with salt and pepper
  10. Plate with 2 endives per serving and garnish with salad
  11. Dress the plate up with crumbled cheese 
Blanching Tomatoes: Modified from: Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties, by Executive Chef Govind Armstrong
 
The Plan:
  • Boil a large pot of water
  • Prepare a bowl of ice water
  • Place tomatoes in a wire basket
  • Dip into boiling water
  • Keep fully submerged for 30 seconds
  • Place in ice bath to stop the cooking process
  • Allow to cool & remove immediately

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