La Toscana - Garlic Grilled Shrimp
| | Ingredients |
Recipes Home
Make Printer Friendly | 12 Each Large U-8 Shrimp
4 Each Cloves of Garlic
10 Sundried Tomato Halves
1/2 Bulb Fresh Fennel (Julienned)
1 oz - Julienned Red Onion
1/4 oz fresh chives
8 each olives - your choice
1/4 cup red wine vinegar
1 1/2 cup olive oil
1 tsp sugar
1 T. Tomato Paste
2 oz Arugula
salt and pepper to taste
L & P and Tobasco
| | Preparation | Vinaigrette Preparation
Place tomatoes in warm water to soften slightly. Remove from water and place in blender with vinegar, sugar, 2 cloves of garlic and tomato paste. Add 2 T water and 3/4 cup olive oil. Blend until smooth. Taste and season with salt and pepper and L & P and Tobasco. Pass once through a fine meshed strainer and place
in squeeze bottle.
Argula Oil Preparation:
Blanch 2 oz of arugula in hot water then shock in cold water. Squeeze water out and place in blender with 1/2 cup of olive oil and blend.
Garlic Shrimp Preparation:
Start by cleaning and deviening shrimp, leaving tails on. Then place them on skewers that have been soaked in water (bamboo only). Next mince 2 cloves of garlic and place in 1/4 cup of olive oil and pour over shrimp: marinade for at least one hour. This can be done a day in advance if desired. Next julienne fennel, red onioin and olives. Place in small bolw and cut chives approx. one inch long and add to mix, combine. Grill shrimp on hot coals after you season well with salt and pepper. Place fennel salad in middle of serving plate and shrimp around. Decorate with the sauces as you wish. |
| | Courtesy of: Chef: Royal Dahlstrom - La Toscana Ristorante 612-926-6668 |
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