COLLOSAL SHRIMP WITH PALM HEARTS

SEVILLE QUARTER 130 E. GOVERNMENT ST. PENSACOLA, FL 434-6211 | BRANDON MELTON

 

6 Gulf shrimp, peeled and deveined (9-12 ct.)

3 hearts of palms, cut on bias

8 cherry tomatoes, cut in ½

1 small yellow onion, julienned

½ Tbsp. minced garlic

1 cup spinach chiffonade

3 oz. white wine

2 oz. chicken stock

3 Tbsp. butter, cut in pats

4 oz. linguine, cooked al dente

1 Tbsp. olive oil

Salt and pepper to taste

1 oz. parmesan cheese

1 Tbsp. chopped parsley

 

In a large sauté pan over medium gas heat, caramelize the onions in olive oil until translucent. Add seasoned shrimp with minced garlic and sauté quickly. Add cherry tomatoes and spinach, then add white wine reducing until wine is almost gone. Add chicken stock. Work butter into the mixture and toss in the cooked pasta. Serve and garnish with parmesan and chopped parsley. Serves 2 as an appetizer