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Grilled Shrimp with Sweet Basil

Source: Randall Yates, Casa di Amici

Parmesan, Polenta and Tomato-Roasted Bell Pepper Reduction

FOR THE SHRIMP:
1 # of 16/20 peeled and de-veined shrimp
2 Tbsp of minced garlic
3 oz dried oregano
2 cup olive oil
5 ea. crushed bay leaves
Salt and pepper to taste

In a small mixing bowl combine the garlic, oregano, olive oil and bay leaves, then season with salt and pepper. Add the shrimp and mix it together and marinate for one hour before grilling.

FOR THE POLENTA:
10 oz polenta (medium corn meal)
6 cups of vegetable stock
1/4 # of unsalted butter
3 oz chiffonade basil
4 oz grated grana padano
Parmesan cheese

In a 3 qt. stockpot bring the vegetable stock to a boil then add in the polenta and stir with a wire whisk to prevent lumps forming. Once this is complete, lower the heat to medium and stir consistently for 8 minutes with a wooden spoon. At the end of the process turn off the heat and stir in the butter, basil and cheese until emulsified. Then pour the polenta into a half two hundred pan and portion to desired sizes.

FOR THE REDUCTION SAUCE:
6 ea. roasted red bell pepper
4 oz small-diced onions
1 can (28 oz) whole plum tomatoes in juice
1 cup vegetable stock
1 Tbsp olive oil
1 cup heavy cream
2 ea. whole garlic cloves
Salt and pepper to taste

1. Drain the tomatoes, reserving the juice. See roasted bell pepper.

2. In a medium saucepan heat the oil over medium high heat until very hot. Add the onions and garlic and saute until garlic turns brown.

3. Pour in the stock and the tomato juice, then add the tomatoes and the roasted bell pepper and bring to a boil. Take it off the stove. Using an immersion blender, puree everything. Put it back on the stove with low heat and reduce it by half.

4. Add the heavy cream and reduce slightly by one-fourth. Strain the sauce through a chinois into a serving container, keeping it warm until ready to be served.


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