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RECIPE OF THE MONTH


Restaurant: Savinos
Chef: Thomas Cutrone


GRILLED SHRIMP
over White Bean Salad

(serves 4)
12 CLEANED U-15 SHRIMP
1 CUP DRIED WHITE BEANS
1 BUNCH SCALLIONS
4 SLICES OF PANCETTA (THIN)
1/4 CUP DICED CARROT
1/4 CUP DICED CELERY
1/4 CUP DICED YELLOW SQUASH
1TSP CHOPPED GARLIC
1/2 CUP EXTRA VIRGIN OLIVE OIL
1 TBSP CHOPPED HERBS (PARSLEY, THYME)
SALT AND PEPPER TO TASTE
TWO EGGS FOR EGG WASH FLOUR FOR DUSTING SCALLIONS 2 CUPS OIL FOR FRYING

MARINATE SHRIMP IN OLIVE OIL, GARLIC, SALT AND PEPPER AND FRESH HERBS SOAK WHITE BEANS OVER NIGHT, DRAIN AND COOK IN FRESH SALTED WATER UNTIL BEANS ARE AL DENTE. REMOVE FROM WATER, LET COOL AT ROOM TEMPERATURE MIX VEGETABLES IN BOWL WITH GARLIC, OLIVE OIL, COOLED WHITE BEANS, SLICED SCALLIONS (RESERVE SOME SCALLIONS FOR FRIED GARNISH) DICE PANCETTA AND SLOWLY COOK UNTIL CRISPY, DRAIN FAT AND PAT DRY WITH PAPER TOWEL. ADD COOKED PANCETTA TO VEGETABLE MIXTURE, ADD CHOPPED HERBS, SALT AND PEPPER

PREHEAT GRILL AND GRILL SHRIMP 2-3 MINUTES ON EACH SIDE SERVE OVER WHITE BEAN RAGU DRIZZLE WITH STRAWBERRY VINEGRETTE GARNISH WITH FRIED SCALLIONS


STRAWBERRY VINAIGRETTE

ADD STRAWBERRIES, MUSTARD, SALT AND PEPPER, CHAMPAGNE VINEGAR TO BLENDER, PUREE UNTIL SMOOTH, THEN ADD OIL, A SPLASH OR WATER TO ADJUST THE CONSISTENCY. HOLD FOR SERVING


SCALLION GARNISH

DIP SCALLION IN EGG WASH, THEN FLOUR AND BACK INTO EGG WASH. LAY IN HEATED OIL (300 DEGREES), TURN OVER ONCE, REMOVE WHEN CRISPY (ABOUT 2 MINUTES PER SIDE) AND LAY ON PAPER TOWEL, SEASON WITH SALT AND PEPPER

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