Chef Guerrieri's Recipes

 
(Serves 4)

Ingredients:

• 20 medium shrimp (peeled - leaving the tail covered. Insert skewer from tail to head - repeat and put aside)
• 20 shrimp skewers
• 10-12 slices of bacon (thinly sliced and cut in ½)
• 300 grams of fresh baby asparagus (boiled aldente)
• Olive oil
• Salt/pepper
• Hot pepper (optional)

 Preparation:

1        Season the shrimp on both sides with salt and pepper-the amount of salt depends on how salty the bacon is. Using one skewer at a time, wrap the bottom of each shrimp with a piece of bacon and be sure to keep the fold side down. Repeat with remaining skewers and put aside.

2        Using a non stick frying pan, heat a splash of olive and sauté the skewers on low heat .Be sure to rotate to allow uniform frying. Remove from frying pan and keep warm. In another non stick frying pan, heat a splash of olive oil and brown the garlic. Immediately add the asparagus, toss and shut off flame. Season with salt/pepper.

(Serves 4)

Ingredients:

• 12 large shrimp (peeled - leaving tail covered. Steam or boil about 4-5 minutes. Cool with cold water - drain - and season with salt/pepper and prepare skewers. Put aside. See photo)
• 1 cantaloupe (cut in ½ .Remove seeds and cut into ¼’s)
• 250 grams of fresh watercress
• 3-4 radicchio leaves (sliced medium)
• 1 teaspoon of honey(room temperature- to warm)
• Olive oil
• Apple vinegar (splash)
• Salt/pepper

Preparation:

1        Remove the cantaloupe meat from the 4 wedges and cut into bitsize. Reserve the skin. In a large bowl-add the cantaloupe, watercress, radicchio, honey, splash of olive oil and a splash of apple vinegar. Taste for seasonings. When serving, use the cantaloupe skin. See photo.

(Serves 4)

Ingredients:

• 2 handfuls of cut shrimp (steamed or boiled ½ way raw)
• 20-25 med/large white mushrooms
• 2 cups of breadcrumbs (+/-)
• 1 tablespoons of chopped onion
• 1 tablespoon of Dijion mustard
• 2 tablespoons of chopped parsley
• Worcestershire sauce (splash)
• Salt/pepper
• Olive oil

Preparation:

1        Remove the stem from the mushrooms. Using an espresso spoon, gently remove some of the inner mushroom meat, and create “mushroom pockets”. Chop the excess mushroom meat real fine and put aside.

2        In a large frying pan, heat a splash of olive oil and brown the mushroom caps on all sides. Be sure to use a low heat. Season with some salt and pepper ,remove from frying pan and put aside.

3        In a medium bowl, add the shrimp, onion, Dijon mustard, parsley, Worcestershire sauce, salt/pepper and a good splash of olive oil. Gradually add the breadcrumbs until mixture becomes a good moisture. Add some more olive oil at this point if necessary. Taste for salt and pepper. Using a teaspoon- fill the mushroom caps until all mix is finished. Place stuffed mushrooms on a non-stick baking pan and bake at 350F about 10 minutes of until breadcrumbs begin to brown. Serve with a mixed salad to make it a main course.

(Serves 4)

Ingredients:

• 16-18 whole shrimp (Boil or steam about 4-5 minutes - peel, remove veins and cut into small pieces. Reserve heads and tail shell for garnish. See photo) 
• 8 eggs (boiled well)
• 1 teaspoon of chopped onion
• 1 tablespoon of chopped celery
• 1 espresso spoon of Dijon mustard
• 3 tablespoons plain yogurt
• Salt /white pepper
• Olive oil (splash)
• Chopped parsley

Preparation

 

1        Slice the boiled eggs in ½ long ways. Remove the yolk and place in a bowl Reserve the egg white cups.

2        Beat the yolks with the yogurt- until smooth. Add the remaining ingredients. Season with some salt and white pepper and continue to mix. Taste for seasonings. Fill the egg white shells with the filling. Garnish with the heads and tails of shrimp. (See photo).May be served with a mixed green salad.

(Serves 4)

Ingredients: 

• 25 shrimp or preferred quantity (peeled)
• 500 grams of spinach tagliatelle
• garlic cloves (sliced thin)
• ½ tomato (remove seeds and cut into cubes-optional)
• Olive oil (splash +)
• Hot pepper (optional)
• chopped parsley
• Salt/pepper
• Radicchio leaves for garnish

Preparation: 

1        In a large soup pot, boil water and add about 1 tablespoon of salt. Add the pasta and boil until aldente or preferred consistency. Be sure to stir from time to time.

2        In another pot add about 2-3 espresso cups of olive oil, and add the garlic. Do not heat yet!

3        When the pasta is almost ready, heat the garlic and oil. Add the shrimp after oil begins to sizzle and sautee until garlic begins to brown and shrimp are cooked thorough. Immediately add the drained pasta, the tomato (optional), touch of hot pepper and some chopped parsley. Continue to heat about 1 minute on low heat- constantly mixing to coat the pasta with the olive oil. Taste for salt and pepper .Remove from heat and serve immediately. Use the Radicchio leaves for garnish. See photo.

(Serves 4)

Ingredients:

• 20-25 shrimp (peel, leaving tail on. Steam or boil about 4-5 minutes. Drain and cool with cold water. Drain well and season with salt/pepper. Put aside)
• 250 grams of small penne pasta
• large avocado (be sure they are very ripe)
• 1 red bell pepper (2 tablespoons diced) (reserve 4 long slices for garnish-see photo)
• 1 tablespoons of chopped shallots
• tablespoons of plain yogurt
• Olive oil
• Salt pepper

Preparation: 

1        In a large soup pot, boil water and add about 1 tablespoon of salt. Add the pasta and boil until “aldente” or preferred consistency. Be sure to stir from time to time. Drain the pasta, and immediately add a splash of olive oil. Mix well, and allow cooling down to room temperature. Reserve.

2        Cut the avocados in ½’s long ways and remove the pit. Using a tablespoon, remove all of the “inner meat” of the avocado and place in a large bowl. Reserve shells.

3        Add the yogurt and a splash of olive oil. Season with some salt, pepper and mix well using a wire whip. Add the shrimp and continue to mix using a wooden spoon. Taste for seasonings. Add the pasta and mix till completely coated. Place the mix in the avocado shells and serve. Garnish with some greens and a slice of red pepper-see photo.