Marinate Baywinds white shrimp in 1 oz. of oil.Season shrimp with salt and pepper to taste. Mince Peak peeled garlic and reserve.
Add 3 oz. of oil in a large sauté pan.Once oil is hot, add minced garlic and cook until golden brown. In the same sauté pan, sauté baby spinach sliced roasted red peppers, and olives. Add precooked risotto and chicken stock to the pan.Mix continuously until chicken stock is gone. Add butter and salt and pepper to taste.
Grill shrimp and plate in a bowl on top of risotto.
Garnish with basil chiffonade.
1/16 oz Peak Fresh Produce® Basil
1 oz Nature's Best Dairy® Butter
1 oz Peak Fresh Produce® Garlic, peeled
1 oz Roma® Olives, Kalamata, pitted
4 oz Roma® Oil, Olive, pure
2 oz Vertullo precooked risotto
2 oz Assoluti Roasted Red Peppers
salt and pepper, to taste
5 each Baywinds 21-25 white shrimp RPDT
4 oz Peak Fresh Produce® Spinach, Baby
Chef Anthony Palermo - Corporate Executive Chef/Brands Manager, Performance Foodservice - Metro New York