Joe DiMaggio's Shrimp Scampi
- 20 ea. 8-12 Shrimp or 16-20's
- 8 t Fresh Cut Garlic
- 4 t Fresh Cut Shallots
- 6 ea. Fresh Cut Roma Tomatoes
- 4 T Calamata Olives
- 4 t Capers
- 1 cup White Wine
- 4oz. Unsalted Butter
- 1lb. Blanched Spinach
- 24 oz. Cooked Linguine Pasta
- Salt & Pepper to taste
In a Saute Pan, add one 1 teaspoon of canola oil.
Get pan hot. Add shrimp, capers, garlic, shallots & olives.
Saute for 1-2 minutes, until shrimp is pink.
Add Roma Tomatoes. Mix together until tomatoes soften, then add white wine, deglaze pan & add 1 ounce of butter.
Salt & Pepper to Taste.
In a pan with a steamer, steam Spinach. Add salt to taste.
In another pan, boil 6 cups of water with a pinch of salt. Add linguini & cook 8-9 minutes or until al dente.
In a bowl, or platter, toss pasta, spinach & remaining ingredients (shrimp, etc).
Garnish with green onions.
Joe DiMaggio's Italian Chop House
601 Union Street
San Francisco, CA 94133
New menu started on May 4th - Half off bottles of wine on Tuesdays
About Chef Brian Moran:
Brian Moran brings a wealth of experience working at a wide range of restaurants in San Francisco, Las Vegas, Texas and the Bay Area to his role as executive chef de cuisine of Joe DiMaggio's Italian Chophouse. Moran, 31, credits his mother with instilling a love of cooking and of hearty family meals while growing up in Northern California. He started working in restaurants during high school and completed the culinary arts program at Diablo Valley College before moving to Las Vegas in 2000 to enroll in U.N.L.V.'S Culinary Program for one year.
Moran honed his skills cooking a variety of cuisines among them Rustic Italian, Asian, American barbecue and innovative seafood preparations. He spent two years with the China Grill Corporation in The Mandalay Bay Hotel, studying alongside executive chef Michael Schmidt before leaving to join forces with Jeff and Rick Dudum who were launching Dudum Sports and Entertainment Corporation throughout the U.S. The Dudums' vision of creating restaurants which celebrate the lives of famous people including Bing Crosby, Joe DiMaggio and Willie McCovey was the stepping stone that Moran needed to accelerate his career.
Moran's goal at Joe DiMaggio's is to continue its concept of "fine dining" offering "simple, rustic yet refined food" using the freshest ingredients, simply presented and perfectly cooked. "I love the food here and don't want to turn it upside down," says Moran but plans to change and rotate menu seasonally.