Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



Search This Blog

Spiced Shrimp with Polenta

Maggiano's Little Italy Recipe

Serves 4

Spiced Shrimp:
1 lb. shrimp, shelled & deveined
2 teaspoons paprika
1 tablespoon vegetable oil
1 cup red & yellow bell peppers, sliced
2 cloves of garlic, minced
1 teaspoon red pepper flakes
1 cup white wine
2 cups heavy cream
2/3 cup tomato puree
1 tablespoon chives, chopped

Creamy Polenta:
1 cup polenta, instant
4 cups chicken stock
1/4 cup half & half cream
4 tablespoons butter
1 cup Parmesan cheese, grated

Polenta: In a large sauce pan, bring the chicken stock and half & half to a simmer. Turn heat to low and slowly stir in the polenta. Cook for about 5 minutes on low heat, stirring often with a wire whisk to prevent lumps. When the mixture is creamy, turn off heat and stir in the butter and Parmesan cheese. Set aside.

Shrimp: Marinate shrimp with paprika and a pinch of salt & pepper. In a large saute pan, heat 1 tablespoon of oil. Add the shrimp to pan and saute for 3 to 4 minutes. Remove shrimp from the pan and set aside. Add red and yellow bell peppers and saute for 2 minutes. Add red chili flakes and garlic. Cook for 1 minute. Add the  white wine and reduce by 2/3. Add the heavy cream and tomato puree. Cook for another 3 to 4 minutes. Stir in cooked shrimp. Pour the shrimp mixture over the polenta and garnish with chopped chives.

No comments:

Post a Comment