Page 17 - Indulge June/July 2016
P. 17
IMP AND PEPERONCINO
Recipe provided by Jason Spatzier, operating partner,
Carmel Kitchen Wine Bar in Allentown
Make the polenta first.
Polenta ingredients: Shrimp and Photo by Sarah Evans
1.5 cups of polenta flour
1/2 quart water Peperoncino 2. Heat extra virgin olive oil in a pan.
1/4 Tbsp. salt 3. Add shrimp and sear for 30 seconds
1/4 Tbsp. cup heavy cream Polenta ingredients:
1/4 pound of butter 8, 16/20-size shrimp on high heat on each side.
a pinch of crushed red pepper flakes 1/2 tsp. salt 4. Add chardonnay, cold butter, garlic,
1/4 cup Parmesan cheese 1/4 tsp. red pepper flakes
1 Tbsp. extra virgin olive oil tomatoes and sautée for 1 minute or
Directions: 2 Tbsp. chardonnay until shrimp are done.
1. Bring water, butter and salt to a boil 1 Tbsp. cold butter 5. Place polenta on plate.
1 tsp. garlic 6. Arrange shrimp around the polenta,
in a pot on high heat. 6 halved grape tomatoes tails up, and pour sauce over and
2. Add polenta slowly, using a wire 1 pinch of chopped parsley around the shrimp and polenta.
1 lemon wedge 7. Garnish with chopped parsley, lemon
whisk to stir the entire time so 1 cup polenta wedge and two Parmesan crostini
there are no lumps. 2 Parmesan crostini (crostini with Parmesan cheese, baked).
3. Stir for 5 minutes.
4. Reduce heat to medium and add Directions:
heavy cream, Parmesan cheese, 1. Butterfly shrimp and season with salt
crushed red pepper flakes and
stir for a couple of minutes. and red pepper flakes.
5. Reduce heat and simmer until creamy.
A life well lived is a story
worth sharing.
Specializing in personalized funeral & cremation services
to meet your individual needs.
Matthew S. Stephens - Supervisor 2251 Walbert Ave.
274 N Krocks Rd, Allentown • 610.434.6304 • stephensfuneral.com Allentown, PA 18104
(610) 435-6939 •
ginderkitchens-bathrooms.com
Recipe provided by Jason Spatzier, operating partner,
Carmel Kitchen Wine Bar in Allentown
Make the polenta first.
Polenta ingredients: Shrimp and Photo by Sarah Evans
1.5 cups of polenta flour
1/2 quart water Peperoncino 2. Heat extra virgin olive oil in a pan.
1/4 Tbsp. salt 3. Add shrimp and sear for 30 seconds
1/4 Tbsp. cup heavy cream Polenta ingredients:
1/4 pound of butter 8, 16/20-size shrimp on high heat on each side.
a pinch of crushed red pepper flakes 1/2 tsp. salt 4. Add chardonnay, cold butter, garlic,
1/4 cup Parmesan cheese 1/4 tsp. red pepper flakes
1 Tbsp. extra virgin olive oil tomatoes and sautée for 1 minute or
Directions: 2 Tbsp. chardonnay until shrimp are done.
1. Bring water, butter and salt to a boil 1 Tbsp. cold butter 5. Place polenta on plate.
1 tsp. garlic 6. Arrange shrimp around the polenta,
in a pot on high heat. 6 halved grape tomatoes tails up, and pour sauce over and
2. Add polenta slowly, using a wire 1 pinch of chopped parsley around the shrimp and polenta.
1 lemon wedge 7. Garnish with chopped parsley, lemon
whisk to stir the entire time so 1 cup polenta wedge and two Parmesan crostini
there are no lumps. 2 Parmesan crostini (crostini with Parmesan cheese, baked).
3. Stir for 5 minutes.
4. Reduce heat to medium and add Directions:
heavy cream, Parmesan cheese, 1. Butterfly shrimp and season with salt
crushed red pepper flakes and
stir for a couple of minutes. and red pepper flakes.
5. Reduce heat and simmer until creamy.
A life well lived is a story
worth sharing.
Specializing in personalized funeral & cremation services
to meet your individual needs.
Matthew S. Stephens - Supervisor 2251 Walbert Ave.
274 N Krocks Rd, Allentown • 610.434.6304 • stephensfuneral.com Allentown, PA 18104
(610) 435-6939 •
ginderkitchens-bathrooms.com
