Shrimp Provencale

Featuring Chef Ricardo’s Mucho Macho Sauce, the third place winner in Buy Haywood’s 2008 Value-Added Products Contest!

Recipe courtesy of Chef Ricardo Fernandez of Chef Ricardo’s Kitchen

24 large raw shrimps (aprox. 1 ¾ – 2 lbs), peeled and deveined
10 garlic cloves, chopped
½ cup olive oil
2 cups white wine
2 cups clam juice
1 cup flat leaf Italian parsley, chopped
½ stick of butter w/dash of flour
2 24 oz. jars CHEF RICARDO’S Mucho Macho sauce
1 to 1 ½ lbs grilled spicy sausage, sliced
salt & pepper to taste
1 lb. whole wheat spaghettini
Grated Parmigiano-Reggiano cheese to taste
Drizzle of extra-virgin olive oil
3 dried chili Peppers and sprig of Italian parsley for garnishing

Heat up a large skillet over medium-high and add ½ cup of olive oil. Season the shrimp with salt & pepper and sauté. When shrimp turn pink on the bottom, turn them and add chopped garlic. Sauté for 2 minutes and add the white wine, clam juice, butter. Cook for 2 minutes then add Chef Ricardo’s Mucho Macho sauce, grilled sausage and parsley. Incorporate all ingredients and cook until shrimp is pink and firm.

Cook pasta in boiling water with salt, drain, drizzle with olive oil and set aside.

Separate pasta in 4 warm plates topped with sauce and sausage and arrange the shrimp like a nest on the top. Sprinkle with Parmegiano-Reggiano, drizzle with extra-virgin olive oil and garnish with dried peppers and Italian parsley.


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