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Bella Sera Recipes: Grilled Jumbo Shrimp & Crusty Potato Galette

These dishes will be featured during the upcoming "Hearts & Jokers" dinner concert series at Bella Sera!

Buttery Garlic & Garden Herb Grilled Jumbo Shrimp

Ingredients

  • 1/4 cup fresh parsley
  • 1/4 cup fresh thyme
  • 3-4 garlic cloves
  • 1 shallot
  • 1/2 cup butter
  • 16 large shrimp, in the shell preferably with heads on (Halves lengthwise, leaving them attached 1 inch below the head and deveined)
  • salt
  • fresh ground pepper

Directions

Pulse parsley, thyme, garlic and shallots in food processor until finely minced (or mince with knife). Add minced mixture to a small sauce pan with butter until butter can be stirred and ingredients combined; medium heat. Light a grill or heat a grill pan. Spread shrimp open and season with salt & peppers, and brush liberally with the herb butter. Grill over a medium-hot flame, shell side down, until slightly charrded, about 1 minute. Turn and grill the other side until opaque, about 40 seconds. Flip again and lather with more herb butter. Serve immediately.
Serves 4-6.

Red-Wine Reduction

Ingredients

  • 1 large onion
  • 2 small celery ribs, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, chopped
  • 1 1/2 tablespoons olive oil
  • 1 (750 ml) bottle Merlot

Directions

Sauté onion, celery, carrots and garlic in oil in a 6-quart heavy pot over moderate heat, stirring, until golden, about 10 minutes. Add wine and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour. Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using. Reduction may be made 2 days ahead, cooled completely and chilled, covered. Reheat before using.

Makes 3 cups. Serves 6-8.

Crusty Potato Galette

Ingredients

  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 3/4 pound boiling or baking potatoes, scrubbed but not peeled\
  • 1/4 teaspoon fresh thyme or rosemary

Directions

In a small bowl stir together the butter and the oil. In a food processor fitted with a 1-millimeter slicing blade or with a mandolin or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9 inch cast iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the thyme, and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the thyme in the same manner.
Heat the mixture over moderate heat until it begins to sizzle, transfer the skillet to the middle of a preheated 450 oven, and bake the galette for 25 minutes, or until golden and the potatoes are tender. Cut the galette into wedges.

Serves 4-6.

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