Scampi ala Pesto

My friend Pilar requested some Italian dishes so I thought I would start here. It is a twist on 2 great Italian Classics,  Shrimp Scampi and Pesto. I figured what could be better than to combine the two.  If you like garlic, shrimp, and basil you will love this. I’ll start with my Pesto recipe first. This dinner is for 4 people or 6 to 8 as an appetizer.

Ingredients

1 lb fresh cleaned basil leaves

1 pint olive oil

½ cup pine nuts

8 cloves garlic

4 tsp salt

2 cups of parmesan

½ cup of romano

6 ounces of butter cut into small pieces and partially frozen

In a food processor grind basil, nuts, garlic, and salt. When ground add oil in a thin stream while running to create an emulsion. Add cheeses and grind in. Add partially frozen butter cube by cube while grinding to make a paste.

Besides being used to dress the scampi, pesto goes great tossed with pasta and some fried pancetta. Spooned over a chicken breast or pork chop or some veal at the end of the cooking process or on a steak sandwich. It is a truly versatile ingredient.

　

Scampi with pesto

32 large shrimp thawed, peeled and de-veined

4 ounces olive oil

1 stick butter

8 cloves minced garlic

3 minced shallots

1 tsp red pepper flakes

2 tbl chopped parsley

2 tbl chopped chervil

Salt and pepper to taste

1 cup of pesto warmed gently over low heat so the butter doesn’t break

Melt butter in saute pan and add oil. When hot add shallots and garlic. When soft add shrimp and salt and pepper to taste. When shrimp are done add fresh herbs and red pepper flakes. Serve on individual plates or in a large dish and drizzle  pesto over the top. The blended taste combination is heavenly. You can serve it with some pasta or rice or over slices of garlic toasts. I love a really good Pinot Grigio to go with it along with a big fresh salad.

Cioppino

Today would have been my Dad’s 77th birthday so I want to dedicate this blog to him. I am going to share with you his most  favorite thing that I ever created, I think that is why it is so special to me. I came up with this recipe when I was the Chef for Jim’s Steakhouse in Frankfort, but made it almost every birthday for my Dad . It is a rich Italian fish stew. The recipe itself is for 6 people but scales up real easy. It is not the cheapest dish to make, but fantastic for a special occasion or holiday. If you want feel free to elimate the Lobster and Halibut just use more of the other items. It is best when served with a real rustic Italian bread like a Pugliesse and a big bold red Italian wine like Borollo. The ingredient list is long and there is a bit of labor involved but you will be rewarded with a 4 star dish. Several items like the seafood stock and marinara sauce can be made a day ahead of time so all you have to do is assemble on the day you serve.

Ingredients

1 qt. of seafood stock(recipe is included)

1 qt spicy marinara(recipe is included)

18 jumbo shrimp or prawns

18 jumbo sea scallops or 36 bay scallops

18 littleneck clams

18 mussels, preferably Prince Edward Isle

3   6-to-8 ounce lobster tails

3   6 ounce halibut fillets, cut into 3 slices each(you can substitute red snapper or grouper )

1 lb of cleaned jumbo lump crab meat

12 to 15 basil leaves cut into a chiffonade

1 small bunch chives chopped

juice of 2 lemons

2 tbl of butter

For the broth

Shells from the shrimp and lobster tails

bones from the fish if you can get

2-4cups water

1 shallot diced

1/2 carrot diced

1 rib of celery diced

2 12 ounce bottles of clam juice

1 cup of dry vermouth

Remove the lobster tails and shrimp from the shells and place the shells in a pot with fish bones, onion, celery, and carrot and cover with water. Bring to a boil and cook  20 minutes. Strain and reduce to 2 cups. Add vermouth and clam juice and simmer for 20 minutes more.

For the Spicy Marinara

1 28 ounce can of crushed tomatoes

2 shallots minced

3 cloves of crushed garlic

2 tbl of tomato paste

1 tbl of red pepper flakes

salt and pepper to taste

2 tsp each of dried oregano, basil

1 tsp each of dried thyme and marjoram

1/2 cup of good dry burgundy

olive oil

Heat 2 to 3 ounce of olive oil in heavy bottom pan, add shallot and pinch of salt and saute until shallots are tender. Add garlic and cook on high for a minute.  Add dry spices and pepper flakes and cook until they become very aromatic. Add tomato paste and cook on high for 2 to 3 minutes to brown the tomato paste. Add the wine and crushed tomatoes and simmer for 30 minutes. Adust taste with salt and pepper. If too tart add a pinch of sugar, if too sweet add a tbl or two of  red wine vinegar.

For the Cioppino

Combine both the stock and marinara together in a pot and bring up to a boil and reduce to a simmer. Take the raw shelled lobster tail and slice each into 4 to 5 slices.  Wash the shell of the clams and debeard and wash the shell of the mussels. Season all the seafood with salt and pepper lightly. In a small saute pan saute the crab in the 2 tbl of butter until just warm.  In a large pot, like a big dutch oven, rissoto pot, or caldera, heat 1/2 cup of olive oil over medium heat. Brown each seafood individually(except mussels, clams, and crab) but do not cook all the way through and remove to a side plate. Raise heat on pan and add  the clams and mussels and the marinara/stock mix. Cook on high until the clams and mussels just start to open and add all the other seafood but the crab. Reduce heat to medium and simmer until the fish and lobster are just done. Serve in large pre-warmed bowls. Discard any unopen mussels or clams because they were dead and are no good. Top each bowl with a big serving of the warmed crab in butter. Sprinkle the chives and basil over the top and drizzle a little Extra Virgin Olive Oil  and lemon juice on top.

Please don’t be scared of the recipe. It is not as hard as it seems. Remember the first time you make anything is always the hardest.  One other hint make this only for people you truly love and care about, it lets them know what they mean to you. I would give almost anything to do it for my Dad again.

Love and Good Eating

Chef Tim