Key West Pink Shrimp and Asiago Gnocchi with Romesco, Confit Tomatoes, Charred Asparagus, Crispy Pancetta, Basil Oil, and Grilled Lemon
Recipe courtesy of Vincent Capua, CCC, Executive Chef, Heritage Bay Golf & Country Club (Naples, Fla.)
Ingredients
- Ingredients for the Key West Pink Shrimp:
- U-15 Key West pink shrimp - 3 ea.
- olive oil - 1 Tbsp.
- kosher salt - to taste
- black pepper - to taste
- Ingredients for the House-Made Asiago Gnocchi:
- Idaho potatoes - 2 lbs.
- Asiago cheese - 1 cup, grated
- egg - 1 ea., large
- all-purposse flour - 1 1/2 cups
- kosher salt - 1 tsp.
- white pepper - 1/4 tsp.
- Ingredients for the Romesco Sauce:
- roasted red peppers - 2 ea.
- almonds - 1/4 cup, toasted
- tomato paste - 2 Tbsps.
- garlic - 1 clove
- sherry vinegar - 1 tbsp.
- smoked paprika - 1/2 tsp.
- olive oil - 1/4 cup
- salt - to taste
- pepper - to taste
- Ingredients for the Confit Tomatoes:
- cherry tomatoes - 1 pint
- olive oil - 2 Tbsps.
- garlic - 2 cloves, smashed
- thyme - 2 sprigs
- salt - to taste
- Ingredients for the Charred Asparagus:
- asparagus spears - 4 ea.
- olive oil - 1 Tbsp.
- salt - to taste
- pepper - to taste
- Ingredients for the Crispy Pancetta:
- pancetta - 4 ozs., small dice
- Ingredients for the Basil Oil:
- basil leaves - 1 cup
- olive oil - 1/2 cup
- salt - pinch
- Ingredients for the Grilled Lemon:
- lemons - 2 ea., halved
Instructions
Key West Pink Shrimp
Procedure
Peel and devein shrimp, leaving tails attached.
Pat dry thoroughly.
Season lightly with salt and pepper.
Preheat the grill over high heat until fully hot
Place shrimp presentation side down.
Grill approximately 90 seconds.
Turn shrimp and cook another 60-90 seconds.
Shrimp should be opaque with slight char and an internal temperature of 145°F.
House-Made Asiago Gnocchi
Procedure
Preheat oven to 400°F.
Bake potatoes directly on oven rack for 60-75 minutes until fork tender.
While still hot, peel potatoes and pass through a food mill or potato ricer.
Spread potatoes on a sheet pan and allow steam to escape for 5 minutes.
Place potatoes on a work surface and season with salt and white pepper.
Add Asiago cheese and egg.
Sprinkle flour evenly over mixture.
Gently fold ingredients together until a soft dough forms.
Portion dough into four equal pieces.
Roll each piece into a rope approximately ¾-inch thick.
Cut into 1-inch pieces.
Roll each piece over a gnocchi board or fork to create ridges.
Bring a pot of salted water to a boil.
Cook gnocchi in batches until they float.
Continue cooking for 30 seconds.
Remove and shock in ice water.
Drain well and lightly coat with olive oil.
To Finish for Service
Heat sauté pan over medium-high heat.
Add 1 tbsp butter.
Add cooked gnocchi.
Sauté until golden brown on both sides.
Romesco Sauce
Procedure
Roast peppers over open flame or in oven until skins blacken.
Transfer to bowl and cover with plastic wrap.
Allow peppers to steam for 10 minutes.
Remove skins, seeds, and stems.
Place peppers, almonds, garlic, tomato paste, vinegar, and paprika into blender.
Blend until smooth.
Slowly stream in olive oil.
Season with salt and pepper.
Strain if desired for a smoother presentation.
Hold warm for service.
Confit Tomatoes
Procedure
Heat oven to 250°F.
Toss tomatoes with olive oil, garlic, thyme, and salt.
Arrange on parchment-lined sheet tray.
Roast for 60-90 minutes.
Tomatoes should be softened and concentrated but not collapsed.
Remove skin.
Cool and reserve.
Charred Asparagus
Procedure
Trim woody ends from asparagus.
Toss with olive oil, salt, and pepper.
Heat grill until very hot.
Cook asparagus 2 minutes per side.
Rotate to achieve even char marks.
Remove when tender-crisp.
Crispy Pancetta
Procedure
Place pancetta in cold sauté pan.
Turn heat to medium.
Slowly render fat while stirring occasionally.
Cook until golden and crisp.
Remove with slotted spoon.
Drain on paper towel.
Reserve for garnish.
Basil Oil
Procedure
Bring small pot of water to boil.
Blanch basil leaves for 10 seconds.
Transfer immediately to ice bath.
Squeeze dry.
Blend basil with olive oil until smooth.
Strain through chinois or coffee filter.
Reserve chilled until service.
Grilled Lemon
Procedure
Lightly brush cut side with olive oil.
Place cut-side down on hot grill.
Cook 2-3 minutes.
Remove once caramelized with distinct grill marks.
Hold warm for plating.
To Plate:
On a rectangular white plate, spread approximately 3 oz warm romesco sauce in a wide diagonal swipe from one corner to the opposite corner.
Arrange 5-6 gnocchi along the center of the romesco.
Place 3 grilled shrimp evenly throughout the composition, alternating direction to create height and movement.
Position 5 charred asparagus spears crossing over the gnocchi and shrimp.
Nestle 4-5 confit tomatoes throughout the dish for color contrast.
Scatter 1 tablespoon crispy pancetta over the plate.
Spoon 1 teaspoon basil oil in small pools and streaks around the romesco.
Place one grilled lemon half at the front corner of the plate.
Finish with micro basil, microgreens, and edible flowers for freshness and visual appeal.
