Page 16 - Boca Club News - November '21

Page 16, Boca Club News

The Good Life: Dining, Drinks, Destinations

Signature Recipe from Broken Sound Club’s

Executive Chef Carmen Jay Prisco: Herb Seared Shrimp

Bowl with Crispy Chickpeas, Caramelized Brussels

Sprouts and Broccoli, Pickled Red Onion, Toasted Orzo

How about a healthy dish with
taste, tang and texture? Those are
four delicious benefits you, your
family and guests will enjoy with this
recipe from the personal collection of
Broken Sound Club’s Executive Chef,
Jay Prisco, whose monthly column of
Signature Recipes are presented here
with the cooperation of Clubhouse Manager Ed Cichielo
and Director of Food and Beverage Lorant Botha.

Food Photo by Valentin Terzlev

Ed Cichielo Lorant Botha

Serves 2
Ingredients:
8 each – U15 or 16/20 shrimp – (The number for shrimp
refers to the size, how many shrimp in a pound. The
smaller the number the larger the shrimp)
1 each red beet roasted, peeled and small diced
12 each roasted Brussels sprouts
12 each broccoli florets roasted
½ cup roasted chickpeas
1 each red onion pickled
1 cup cooked orzo Bring ingredients to a boil, add julienne red onion, for shrimp, one for broccoli and one for Brussels sprouts.
1 teaspoon chopped thyme remove from heat and let soak. These are best if made Add 1 Tablespoon Extra Virgin olive oil and a pinch of
1 teaspoon chopped rosemary at least one day ahead of time. salt and pepper. Place each ingredient on roasting pan
1 teaspoon chopped chives Place ½ cup dry orzo on cookie sheet. Place in oven and cook.
1 teaspoon chopped parsley and toast until golden brown, approximately 5 minutes. For broccoli, approximately nine minutes until tender.
Salt and pepper to taste Cool down completely before cooking. Follow the Brussels sprouts 13 minutes. For shrimp, approximately
4 Tablespoons Extra Virgin olive oil recipe on the box to finish cooking the orzo. Mix herbs eight minutes or until cooked through and opaque.
½ cup rice wine vinegar and separate into three equal portions. In three separate Once all ingredients are prepared, you can assemble
½ cup water mixing bowls place one portion of the chopped herbs: one the bowl and serve.
1 jalapeno
3 Tablespoons sugar

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fryer.
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Season the beet with olive oil, salt and pepper. Wrap
in foil and roast in oven until tender, approximately 48
minutes. When tender, remove beet from oven. To peel Hundreds of successes over the years.
the beet, it is easiest when hot. Rub in a couple of paper
towels and this will remove the skin. You may wait for Continuously available since 1977
it to cool before peeling; it just becomes slightly more
difficult. Once cooled cut into small diced pieces. in Freeport, Grand Bahama Island
For pickled onions: In small sauce pot combine rice
vinegar, water, salt, sugar, and prick jalapeno with fork.
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