Primo Recipe

PRIMO RECIPE LIST Garlic Shrimp and Grilled Bread Creamy Polenta Primo Grilled bread Salad Primo Grill Corn Relish Oven Roasted Pancetta Wrapped Portabella Mushroom Check out the Local Food Connection at Primo Grill.

Garlic Shrimp and Grilled Bread For 4 16 Peeled and de veined 16-20 or 21-25 size shrimp 1/4c Olive oil 1T Chopped garlic 1/4t Oregano 1/4t Hot pepper flakes 1/2 Lemon 2T Parsley Salt and pepper 4slices Italian Country Bread Heat the olive oil in a sautÈ pan over medium high heat. Add the shrimp, garlic, oregano and hot peppers and cook until the shrimp have turned from opaque to white and the garlic is golden brown. Add a squeeze of lemon juice and turn down the heat to medium low. Add the parsley and salt and pepper. Brush the bread with olive oil, season with salt and pepper and grill until nicely marked. Serve with the shrimp. Creamy Polenta For 6 1.5 c. Heavy cream 1.5 c. Vegetable broth 5 T. Polenta 5 T. Semolina 1/4 c. Grated Parmesan 2 T. Unsalted butter Salt Pepper In a small pot combine the cream and broth and heat, bringing to a low boil. Reduce the heat and add the polenta and semolina while constantly stirring. Cook the polenta until it thickens and has a creamy texture. Stir in butter and cheese and season with salt and pepper. Serve with grilled chicken or fish, portabella mushrooms or olive relish as an appetizer. Primo Grilled bread Salad 1 thick slice Ciabatta 1oz Extra Virgin Olive oil 1 Roma tomato, quartered lengthwise 1/3 Red onion, sectioned into 3 1 Italian sausage, precooked and cut into 3 or 4 pieces 1/2 t Garlic Pinch Red pepper flakes Pinch Oregano 2 oz Balsamic vinaigrette Pinch Basil chiffonade Salt and Pepper Season bread with olive oil, salt and pepper, Mark well on the grill, cut bread into chunks and set aside. Heat olive oil in a sautÈ pan and cook the sausage and onion intil golden and cooked through. Add the garlic, oregano and hot peppers and toast the garlic slightly. Add the tomatoes and cook slightly longer-tomatoes should be softened, but still have plenty of bite. Combine with the bread, balsamic vinaigrette and basil. Toss to coat and serve. Primo Grill Corn Relish This is a great accompaniment to grilled King Salmon or Barbecued Chicken Serves 6-8 guests 4c Fresh Corn kernels 1 Red Onion, diced 11/2 Red Peppers, diced 1t minced Garlic 1 Jalapeno, or more to taste, minced 3T Olive Oil 2/3c Cilantro, chopped 4T Lime Juice Salt and Pepper Saute the peppers, onions, garlic and jalapenos in olive oil until wilted. Add the corn and cook until the corn is fragrant and softened. Let cool to room temperature and then stir in the lime juice and cilantro to taste. Season with salt and pepper. Serve warm, at room temperature or chilled. Oven Roasted Pancetta Wrapped Portabella Mushroom Portabella Mushrooms Thyme Rosemary Slivered Garlic Thinly sliced pancetta Hot pepper flakes Extra virgin olive oil Salt and pepper Preheat the oven to 550F. Make a cut in the stem of the portabella, insert a slice of garlic, a sprig each of thyme and rosemary and wrap the mushroom with sliced pancetta. Drizzle the mushroom with olive oil and season with salt, pepper and the pepper flakes. Place the mushroom in an oven proof pan and cook in the oven until it is cooked through and the pancetta is golden. Serve on arugula with a drizzle of olive oil.