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| Louisiana Spiced Jumbo Shrimp |
| Yields: 2 servings |
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| INGREDIENTS: |
Heirloom Tomatoes, Housemade Fresh Mozzarella, ,
Organic Baby Arugula, 30 year old aged balsamic
4-5 u-8 shrimp
2 oz fresh mozzarella
3 heirloom tomatoes (can sub beef steak tomatoes)
1 C organic baby arugula
30 yr old balsamic syrup
2 T basil pesto (Recipe Follows)
1 oz roasted tomato vinaigrette
portabello mushrooms |
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| INGREDIENTS: ROASTED TOMATO VINAIGRETTE |
4 plum tomatoes roasted in oven low
temperature (200 degrees) approx. 1 hour
1 clove of garlic
2 T tomato paste
1-2 shallots
1/2-1 oz red wine vinegar
salt and fresh ground pepper to taste
1-2 C extra-virgin olive oil
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| INGREDIENTS: BASIL PESTO |
2 C packed fresh basil
1/3 C roasted pine nuts
1/2 C Parmesan reggiano
2 cloves fresh garlic
to taste salt & pepper
1/2 cup extra-virgin olive oil
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| METHOD: STAGE 4 |
• Slice tomatoes and season with s&p. roast portabella mushrooms
with balsamic vinegar and olive oil (20 minutes 350-degree oven).
• Marinade fresh mozzarella with basil pesto and toss with tomatoes
and portabella mushrooms.
• Dress arugula with balsamic vinegar and olive oil place in center
of plate. Make a stack of alternating tomatoes, mozzarella and
mushrooms.
• Sauté shrimp in butter and olive oil and then glaze pan with basil oil.
• Place shrimps around plate garnish with petite basil tops and shaved
Parmesan.
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