STUDIO CITY (KCAL9) — Former Top Chef contestant, Chef Janine Falvo, stopped by KCAL9 Friday to show how to make grilled shrimp and spicy puttanesca.
Falvo is the new executive chef of the Renaissance Long Beach Hotel and its SIP Lounge.READ MORE: Newsom Proposes $12 Billion Plan To Tackle Homelessness In California
Grilled shrimp, Spicy Puttanesca Recipe:
6 plum tomatoes, diced and peeled
3 garlic cloves, minced
1 large onion, diced
Coarse salt and freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
3 white anchovies, sliced
1 tablespoon capers rinsed; drained
1/4 cup sliced pitted Kalamata olivesREAD MORE: Man Sues City, LAPD Uncle Over Projectile Wounds During George Floyd Protest
4 large Basil leaves, thinly sliced
½ cup fresh parsley, minced
16-20 shrimp, peeled and de-veined
In a large saucepan, heat olive oil. Add onions and garlic and cook until the onions are translucent. Add tomatoes and lower heat and allow the tomatoes simmer. When juice begins to come out of the tomatoes, add anchovies, olives, and capers. Taste. Season with salt, pepper and chili flakes. Continue to simmer for 10 minutes. Remove from heat and add basil and parsley.
For easy grilling, skewer the shrimp on two metal skewers.
Heat grill to high temperature. Brush the shrimp with olive oil and season with salt and pepper. If using a gas grill, season shrimp with Spanish smoked paprika.
Be sure to oil grill grates prior to cooking. Place skewers on the grill, cook until shrimp are opaque. Depending on the temperature of the grill; approximately 3 minutes per side.
Remove from grill and grate lemon zest.MORE NEWS: Hundreds Sign Up To Denounce Vaccine Passports At Orange County Board Of Supervisors Meeting
Serve with the puttanesca sauce as an appetizer on grilled bread or over pasta as an entrée.