Lonny's Scampi Portobello
Source of Recipe
Lonny's
Recipe Introduction
Large white meat Prawns sauteed in herb tomato oil and served atop a large fire grilled Portobello mushroom with fresh baby arugula.
Step 1-Slow Roasted Plum Tomatoes
2 dozen Roma Tomatoes
1/2 cup olive oil
3 Tb. Balsamic Vinegar
2 tsp. chopped garlic
1 tsp. dry basil leaves
1 tsp. dry oregano leaves
1 tsp. dry thyme leaves
1 tsp. ground fennel seed
salt
fresh ground black pepper
Slice tomatoes lengthwise and arrange close together on a heavy
cookie sheet. Mix the olive oil, vinegar, and garlic and brush evenly
on the tomatoes. Mix the dried herbs and fennel together and sprinkle
evenly over the tomatoes. Dust tomatoes generously with salt and
fresh pepper.
Put these in an oven set at the lowest possible temperature, and leave
them for at least 12 house. They will lose about 70% of their volume,
but be much more moist than sun dried tomatoes.
Lonny's simple technique with fresh tomatoes is revolutionary! Use
these anywhere you might use sun dried tomatoes. Store in a lidded container.
Step 2-Roasted Tomato Salsa with Infused Oil
24 roasted tomato halves, peeled and diced (see above recipe)
2 cups extra virgin olive oil
1 tablespoon chopped Italian parsley
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil leaves
1/2 teaspoon fresh sage
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon ground fennel seed
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 tablespoon balsamic vinegar
Peel the skin of the 24 tomato halves dice into 1/2-inch chunks. Put in bowl, add herbs and balsamic vinegar.
Let sit at least 6 hours before serving. This keeps for up to 2 weeks in the refrigerator.
Step 3-Chargrilled Portobello Mushroom
4 large portobello mushrooms, 4-6 inch in diameter
For marinade
1 cup extra virgin olive oil
2 tablespoon chopped garlic
2 tablespoons balsamic vinegar
Remove the stem of mushroom by slicing off or prying it loose by gripping the stem and rocking it side to side with a twisting motion. Be careful not to break the cap!
Using a pantry brush, liberally brush the top side of the mushroom with the olive oil marinade. Lightly brush the bottom side and place mushroom caps top side on the char grill. Note: over-oiling the bottom side of the mushroom will cause flame-ups from the hot coals.
Cook on a hot grill about 4 minutes on each side until mushroom feels tender to the touch. Salt and pepper each side while on the broiler. The top of the mushroom should have a nice chargrilled appearance.
Remove the mushroom from the grill and place on a clean cutting board. Slice mushroom on the bias in order to fan out.
Last Step!-Lonny's Scampi Portobello
1 pound 16/20 green headless Prawns (preferably Mexican white meat shrimp, if not available use Black Tiger Shrimp)
4 medium Portobello mushrooms (see previous recipe)
8 oz organic baby Arugula
1 cup Tomato salsa (see previous recipe)
Juice from 1/2 lemon
Peel and devein shrimp. Wash in cold water.
Marinate shrimp in 1/4 cup infused tomato oil (you may sub extra virgin olive oil with 1 clove of crushed garlic) Marinate for 15-30 minutes.
Preheat 10-12 inch heavy bottom fry pan (Not too hot). Add 2 to 3 tablespoons of tomato oil to hot pan. Add shrimp, cook quickly 3 to 5 minutes, turning shrimp by shuffling pan or using wooden spoon. Do not overcook. Quickly remove from pan into bowl to rest while you do plate set up.
Toss arugula with 1/4 cup of the tomomato oil and the lemon juice.
Divide arugula onto 4 entree plates, mounding in middle of the plate.
Slice each broiled mushroom on the bias and fan out on top of arugula.
Divide cooked shrimp equally and top with 1 tablespoon of tomato salsa.
Grind fresh black pepper to taste and serve. Enjoy!
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