RECIPES

RECIPES

SHRIMP PORTOFINO

Caesar Randazzo/Caesar's Ristorante Italiano

Monday, July 24, 2000 – Recipe #2539

Ingredients:
1 T butter
1 T olive oil
1/2 cup fresh spinach
1/2 cup apple, sliced
1 cup pear, sliced
1/2 cup carrots, sliced
1 pinch oregano
1 pinch black pepper
1 pinch crushed red pepper
1 pinch basil
1 pinch nutmeg
1 t garlic, minced
7 jumbo shrimp
2 ounces Sambucca (liqueur)
1 cup heavy whipping cream
1/2 cup parmesan cheese
4 ounces pre-cooked Creste di gallo (pasta)
flour if needed

Directions: Melt butter with oil in sauté pan, add spinach, apples, pears and carrots, and sauté for a few minutes. Add spices, garlic and cook for 2 minutes. Add shrimp and sambucca, burn off alcohol. Add whipping cream and parmesan cheese, sauté until sauce thickens. Serve over Creste di gallo, pasta.

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