Damian’s Cucina Italiana celebrates its 30th anniversary this month. Some of the most popular dishes there are named after people they know. Manager Johnny B. Mandola and chef Napoleon Palacios show food radio talk show host Cleverley Stone how to make Shrimp Damian and Asparagus Mike Wells.
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For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays from 9 a.m. until Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)
Shrimp Damian
Damian’s Cucina Italiana
Makes One Serving
Ingredients
- 4 Large shrimp, peeled, deveined, tail left on
- 1 fluid ounce Clarified butter
- 1/2 teaspoon Chopped garlic
- 1/2 teaspoon Chopped Shallots
- Pinch of lemon zest (wash lemon first)
- 1/2 fluid ounce Chicken stock
- 1/2 fluid ounce White wine
- 1/2 fluid ounce Fresh lemon juice
- 3/4 ounces Cold butter
- Pinch Chopped Italian parsley
- Salt & pepper to taste
Directions
1. Heat clarified butter in a skillet over medium heat. Add shrimp, garlic, shallots and lemon zest.
2. Cook for 2 to 3 minutes. Then add chicken stock, wine and lemon juice.
3. Cook until liquids have reduced a little bit (about 1 minute). Add cold butter, parsley and salt & pepper to taste.
4. When sauce reaches a creamy consistency, remove from heat and serve. Be careful not to overcook the shrimp.
