Poco Piatti recipes from Your Morning Saturday, October 17th - ToledoNewsNow.com: News, Weather & Sports for Toledo, OH

Poco Piatti recipes from October 17, 2009

Shrimp Saganaki

Ingredients:

• 5 Shrimp per serving
• Feta cheese
• Ouzo
• Chopped mint

For the base:

• ½ Cup Olive oil
• 2 Onions, chopped
• ¾ Cup Parsley, chopped
• ¼ Cup Basil, chopped
• 1 Tbsp Dry oregano
• 3 Tbsp Garlic, chopped
• Pinch of Powdered mustard
• 1 Cup Fresh Tomatoes, chopped
• 1 Cup White wine
• Salt and Pepper

Directions:

• Saute the onions in oil for 2 minutes. Add garlic and cook for another minute. Add the rest of the ingredients except for the Feta cheese. Cook slowly for 15 minutes.
• To serve: Saute 5 shrimp in butter and oil. Add a heaping spoon of the base sauce, or about ½ cup. Add some wine if it's too thick. Heat through.
• Top with crumbled Feta cheese and bake in a hot oven for a few minutes.
• Garnish with chopped parsley or mint.
• Just before serving, add 1 ounce of Ouzo mixture, flame and serve.

Gamberoni allo Asti Spumante (Shrimp in Champagne Sauce)

Ingredients:

• 20 Large shrimp, peeled and deveined
• Flour
• 3 Tbsp Butter
• 2 Tbsp Olive oil
• 1 Tbsp Garlic, chopped
• ½ tsp Salt
• Pinch of Hot pepper flakes
• 1 Cup Asti Spumante
• 2 Tbsp Parsley, chopped

Directions:

• Heat the butter and oil in a sauté pan. Dredge the shrimp in flour and sauté 1 minute. Add the garlic and sauté another minute. Turn and season with salt and red pepper.
• Add the Asti and bring to a boil. Reduce scraping the bottom of the pan to deglaze.
• Remove the shrimp and continue to reduce the sauce to a thick consistency. Pour over the shrimp.
• Garnish with parsley and serve as a first course.