What’s For Dinner?
Oven-Roasted Shrimp With Parmigiano-braised Radicchio - from Pricci
(First star is lowest, fourth star is highest)
From the Menu of . . . Pricci
500 Pharr Road, Atlanta
Q: We recently had dinner at Pricci, and on this night one of the menu specials was lamb chops. They were wonderful. I would love to prepare this for my family, if the chef would be so kind as to share the recipe.
-- Linda Rhodes, Norcross
A: Chef Piero Premoli shared much more than his lamb chop recipe; he crafted a special-occasion dinner menu featuring dishes from three regions of northern Italy: an appetizer from Liguria, the entree from Tuscany and a dessert from the Piedmont. The recipes are part of an ambitious project he has undertaken at Pricci: to create a fixed-price menu that each month highlights the food and wine of one of Italy’s 20 regions. The beauty of this menu is that much of the work can be done in advance, perfect for a romantic setting. The dessert trio can be made a day or two before serving, as can the herbed crumb mixture for the shrimp. The lamb chops should marinate overnight, and everything else can be prepped a day or several hours before dinner. Hands-on time before dinner is just a few minutes to move the shrimp and radicchio in and out of the oven, sauté the mushrooms and grill the lamb (it cooks quickly).
-- Deborah Geering, for the Journal-Constitution
Two simple recipes combine to make this colorful appetizer. The leftover herbed crumb mixture is great on pasta.
Pricci pairs it with the entree Grilled Lamb Chops With Mushroom Funghetto, and dessert, White Chocolate Panna Cotta (see links below).
Hands on time: 20 minutes Total time: 55 minutes Serves: 2
For the Parmigiano-braised Radicchio:
1 head radicchio
1/2 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1 pinch sugar
For the Oven-Roasted Shrimp:
1 tablespoon roughly chopped fresh oregano
1 teaspoon roughly chopped fresh rosemary
1 teaspoon roughly chopped fresh parsley
1 tablespoon extra-virgin olive oil
1 cup panko (Japanese bread crumbs)
12 large (16 to 20 per pound) shrimp, peeled and deveined
1 tablespoon butter, melted
Salt and pepper
1 Roma tomato, cut in small dice
To prepare the shrimp: Preheat oven to 450 degrees. In a food processor, combine the oregano, rosemary, parsley, olive oil and panko until blended but still crumbly. Set aside half the mixture; reserve the other half for another use. Arrange the shrimp in a lightly greased baking dish and brush with the melted butter. Season with salt and pepper. Place the diced tomato on top of shrimp and then cover lightly with the bread crumb mixture. Bake for 6 to 8 minutes or until the shrimp are pink. Serve over the radicchio.