Chef Michael White's Gamberoni alla Piastra.
(Courtesy Thomas Krakowiak )With his roots firmly planted in Wisconsin, acclaimed chef Michael White credited cold winters spent in the kitchen and Chicago's Italian restaurants with fostering his love of food.
Now enjoying his time in the kitchen of his new New York City restaurant, Convivio, White is sharing a few of his favorite recipes.
Recipe courtesy of Michael White
Serves four
2 cloves garlic
2 sprigs rosemary, stemmed
½ cup and 1 tablespoons olive oil
16 large head-on shrimp, peeled and deveined with the head left on
2 tablespoons red wine vinegar
1 shallot, minced
Salt and freshly ground black pepper
4 cups mixed heirloom tomatoes, quartered
3 cups arugula
1 lemon
Instructions
Mince garlic and rosemary together and place in a large bowl; pour in 1/3 cup olive oil and combine. Add shrimp and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for up to 24 hours.
After the shrimp has marinated, combine red wine vinegar, shallot, 4 tablespoons olive oil, salt and pepper in the bottom of a large bowl and whisk to combine.
Add the tomatoes and arugula and toss gently to coat, and reserve. Next, heat a cast iron skillet until hot (when a drop of water sizzles on the surface).
Once hot, remove the shrimp from the marinade and place in the pan. Season with salt and pepper and cook for 1 ½ minutes.
After 90 seconds, flip to the other side, season with salt and pepper and cook 90 seconds more. Once cooked, remove from heat and place 4 shrimp on each of the four plates.
To serve, divide the tomato salad onto four plates and top each with four shrimp. Finish with a squeeze of lemon and a drizzle of remaining olive oil and serve immediately.
Do you have more information about this topic? If so, please click here to contact the editors of ABC News.
