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Grilled Shrimp Caprese Recipe

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This recipe for Grilled Shrimp Caprese is from Joanie's Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinated Tomatoes:
1 1/2 lbs Roma tomatoes,cored*and cut into 1" piece
20 medium fresh basil leaves,stems removed and cut into 1" piece
2 Tbsp extra virgin olive oil
1 Tbsp Garlic minced
1 tsp Italian seasoning
Salt & Pepper to taste


2Tbsp Butter
1/2 C White wine
1 1/2 C Heavy Cream
1 C Parmesan Cheese, grated
1 lb. Capelini ( angel hair) pasta, cooked according to package direction
2 c mozzarella cheese, shredded
1 lb. 26/30 or 21/25 shrimp, peeled and deveined

* Chef's Note: To preserve juices and seeds, use a paring knife to remove just the top of the core on each tomato.
Directions:
Directions:
Pre-Heat broiler
1. Combine tomatoes, basil, olive oil, Italian seasoning and salt in a large bowl and blend thoroughly.Cover and marinate for at least 1 hour.
2. Heat a large non stick skillet over medium heat
Add butter and let melt, stir in white wine and bring to a boil , Add heavy cream and Parmesan cheese then bring to a simmer.Let sauce reduce to a desired consistency. ( sip of wine for yourself)
3. Add cooked, drained pasta and marinated tomatoes to skillet.Stir or fold thoroughly to coat pasta with sauce ( sip of wine for yourself )
4. Transfer pasta and sauce to serving platter and top with mozzarella cheese.
5. Grill or saute shrimp until internal temperature reaches 150 º and set aside
6. Place serving platter in broiler for 2-3 minutes or until cheese melts.
7.Top pasta with cooked shrimp and serve
8. Pour left over white wine in a chilled glass

Bon Appe'tit
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 Hour 30 minutes
Personal Notes:
Personal Notes:
The one hour is for the marinating.
I made my marinated tomatoes that morning. Place it in a glass bowl and use the press and seal. I also marinated tomato mixture in the refrigerate
Cyndi's Note: The sipping of the wine and number 8 was not on the Olive Garden Recipe. That was my added Special Touch

 

 

 

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