Chef Tony Mantuano operates the highly
acclaimed Spiaggia, Cafe Spiaggia and Terzo
Piano restaurants in Chicago. He is the James
Beard 2005 Best Chef: Midwest winner. Chef
Mantuano and his wife, Cathy, are authors of
The Spiaggia Cookbook: Eleganza Italiana in
Cucina and Wine Bar Food. Tony has been seen
on national TV networks and shows, including
The Early Show on CBS, PBS, CNN, Travel
Channel, Fox and The Food Net work.
Chef Tony Mantuano’s
Flaming Ouzo Shrimp
Recipe developed by Tony Mantuano
1/4 cup plus 1 tablespoon
extra-virgin olive oil,
1 russet potato, very
1 jalapeño pepper,
2 garlic cloves, thinly sliced
1 1/4 pounds SeaMazz easy-
peel U- 15 shrimp, thawed
Sea salt and freshly ground
6 ounces ouzo
Crusty bread, for serving
Preheat oven to 500°F.
Heat a large skillet in the oven for 5 minutes.
Remove the pan from the oven and add ¼ cup olive
oil. Carefully layer potato slices in the pan, slightly
overlapping them. Top with sliced jalapeño, garlic
and finally the shrimp. Season to taste with salt and
pepper. Drizzle with the remaining tablespoon of
Return the pan to the oven and bake until the
shrimp are opaque throughout, 5-7 minutes.
Remove the pan from the oven and add ouzo. Stand
back and carefully hold a lit match to the juices to
flame the dish. As the flame begins to die down,
squeeze the lemon over the shrimp. Serve immediately with crusty bread to mop up the juices.
Makes 6 appetizer servings or 4 entrée servings.
Tip: Make sure that the ouzo goes on while the
dish is very hot, or it will not light. And remember
to stand back when flaming the shrimp.
Recipe by Tony Mantuano and Cathy Mantuano from
Wine Bar Food.
2 pounds SeaMazz large
(U- 8 or U- 6) shrimp,
thawed and peeled
(tails left on)
Juice of 1 large lemon
(about 1/3 cup juice)
2/3 cup Kirkland Signature
extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon sea salt
4 cups coarsely chopped
4 cups total of any
combination of the
tomatoes, cucumber or
avocado chunks, pitted
Kalamata olives, sliced
celery or fennel, mari-
nated artichoke hearts,
thinly sliced red onion
1/2 cup crumbled feta or
3/4 cup bottled balsamic
Grilled Oregano Shrimp with
Place shrimp in a gallon-size zip-top bag (or
In a small bowl, combine lemon juice, olive oil,
garlic, oregano, thyme, paprika and salt; pour
over the shrimp. Close the bag and turn to coat
the shrimp. Marinate for 15-30 minutes.
Preheat the grill or broiler to medium-high.
Remove the shrimp from the marinade and grill
or broil, turning once, until opaque throughout.
Combine romaine and the 4 cups of other salad
ingredients; toss to blend. Arrange in the center
of 4 plates.
Place the shrimp on top of the salads. Sprinkle with
cheese and drizzle with dressing. Makes 4 servings.
Recipe developed by Amy Muzyka-McGuire, dietitian/
Certified Culinary Professional.