Taste of Today Recipes

Taste of Today Recipes

Shrimp Summer Scampi

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    NEWSLETTERS

    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