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 House
Scampi
Ingredients:
12 jumbo shrimp left in their shell
1⁄2 cup olive oil
3 strips of lemon zest
1 pinch of crushed pepper
1 tablespoon of white wine
1 roma tomato, sliced
5 cloves of garlic, crushed
3 cut stems of basil
Minced shallots as needed
1 tablespoon of Vermouth
1 tablespoon of brandy
1 pinch of salt
3 cloves of garlic, sliced
Ingredients:
(Saffron Granita):
2 tablespoons of light corn syrup
1 cup of sugar
3 1⁄2 cups of water
1⁄4 cup + 2 tablespoons of white wine
3 tablespoons of vodka
1 tablespoon of coriander seed
1⁄2 stick cinnamon, crushed
1⁄2 head of fennel, sliced
2 stalks of celery, sliced
1 head of garlic, sliced in half
Salt to taste
1 pinch of saffron
2 cloves of garlic, sliced
Ingredients:
(Yellow, Tomato Sauce):
1 cup of fennel, sliced
1 cup of shallots, sliced
1 cup of garlic, sliced
2 tablespoons of butter
1⁄4 cup of olive oil
1/3 cup of Vermouth
1 pinch of saffron
1⁄2 cup of chicken stock
1⁄4 heavy cream
10 yellow tomatoes, chopped
Procedure (Saffron Granita):
Melt the corn syrup and sugar
in a pot with the water. When the water is clear add
wine, vodka, spices, herbs and salt. Let simmer for
10 minutes and steep until the vegetables are soft.
Strain the mixture and add the saffron and sliced garlic
cloves. Place in shallow hotel pan and freeze, making
sure to stir every 15 minutes until granita starts to
get icy.
Procedure (Yellow, Tomato
Sauce):
Over medium heat, sweat the
fennel, shallots and garlic in the olive oil and butter.
Season with salt and pepper.
When the vegetables are soft add the vermouth and saffron
and reduce by 2/3. Then add the chicken stock and bring
to a simmer. Add the yellow tomatoes, season and cook
until soft. Add the heavy cream, simmer for 2 more minutes.
Put everything in the blender and blend for 3-4 minutes
and strain through the chinois.
Procedure:
Make a marinade with all the
ingredients except the shrimp.
Cut each shrimp long way down the belly, to butterfly
them (each shrimp should stay in its shell) and remove
the intestine. Toss with the marinade. Wrap and reserve
until needed.
Each plate gets 3 jumbo shrimp. To finish: season the
shrimp and sauté them in a hot pan with shallots
and garlic and butter. Add the vermouth and then the
brandy, reduce and finish with tomatoes (red and yellow)
and then fresh herbs. Arrange on the plate over the
yellow tomato sauce and around a dish of the granita.
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