Recipe of the Week






Prep Time: 1 Hour
Yields: 4–6 Appetizer Servings

This old world delicacy was brought here from Italy. The simple dish combines ingredients that develop an indescribable flavor. Try panzanella as an appetizer or a garnish for any Italian or Southwestern dish.

Ingredients for Panzanella:
3 cups small diced Creole tomatoes
¾ cup grated Parmesan cheese
2 tbsps chopped basil
¼ cup red wine vinegar
1 tsp chopped thyme
½ cup extra-virgin olive oil
salt and black pepper to taste
granulated garlic to taste

Method for Panzanella:
In a large mixing bowl, combine all ingredients. Blend well, cover and refrigerate 1–2 hours.

Ingredients for Creamy Garlic Shrimp:
1 pound (21–25 count) shrimp, peeled and deveined
4 cloves garlic, peeled and thinly sliced
¼ cup heavy whipping cream
2 tbsps butter
½ cup grated Parmesan cheese
1 tbsp hot sauce
1 tbsp chopped parsley
salt and black pepper to taste
granulated garlic to taste
25 whole basil leaves
25 (½-inch) sliced French bread croutons, toasted

Method for Creamy Garlic Shrimp:
In a large skillet, melt butter over medium-high heat. Add sliced garlic and cook 1–2 minutes or until fragrant. Add shrimp and cook 3–4 minutes or until pink and curled. Add grated Parmesan cheese, heavy whipping cream, hot sauce and parsley, stirring constantly until cheese melts and cream thickens. Season to taste using salt, black pepper and granulated garlic. When ready to serve, place one whole basil leaf on top of each crouton and top with 1 tablespoon panzanella and 1 tablespoon creamy garlic shrimp.

































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