BRADENTON, Fla. — This week’s recipe in the Chef’s Kitchen comes courtesy of Chef Eugenio Rizzo’s father.
“When my father came over from Palermo, Sicily, he created this dish when he opened up our restaurants,” said Rizzo.
Chef Eugenio Rizzo hails from Villa Sorrento in Bradenton.
And he offers this dish “Shrimp and Scallop Genovese.”
Once prepped, Chef’s Italian dish is ready in less than 10 minutes.
Ingredients
3 tbs crushed garlic and olive oil
5-6 shrimp
5-6 scallops
1 tbsp Italian seasoning
1/2 cup white wine
3 heaping teaspoons crushed Roma tomatoes
1/2 cup heavy cream
1/3 cup mushrooms
3 tbsp parmesan cheese
2 pinches green onions
2 servings linguine pasta
Method
On a medium-high to high heat, add olive oil and crushed garlic.
Make sure you don’t overcook your garlic.
Add shrimp and scallops.
After approximately two minutes, flip the seafood over and cook for another minute.
The shrimp will become stiffer and opaque, and the scallops will develop color on the edges.
Add Italian seasoning.
Add wine to slow the cooking down.
Add the heavy cream and bring it back up in temperature.
Add the crushed Roma tomatoes.
Add in mushrooms.
Top with green onions.
Mix in pan while retaining high heat.
Add parmesan cheese and stir.
Sauce sticks to back of spoon when ready, with Alfredo-like texture.
Add in boiled linguine.
Mix well.
Virginia Johnson
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