Garlic Shrimp and Grilled Bread Serves 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 |
| 4 | slices Italian Country Bread |
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- Heat the olive oil in a saute 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.
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Creamy Polenta Serves 6
| 1.5c | Heavy cream |
| 1.5c | Vegetable broth |
| 5T | Polenta |
| 5T | Semolina |
|
| 1/4c | Grated Parmesan |
| 2T | Unsalted butter |
| Salt and Pepper |
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- 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.
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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 |
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| 1/2t | Garlic |
| Pinch | Red pepper flakes |
| Pinch | Oregano |
| 2oz | Balsamic vinaigrette |
| Pinch | Basil chiffonade |
| Salt and Pepper |
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- 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 sauté 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.
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Primo Grill Corn RelishServes 6-8
This is a great accompaniment to grilled King Salmon or Barbecued Chicken
| 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 |
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- 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.
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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 |
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- 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.
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