The Chef: Anthony Risoli ("Chef Radar")The Restaurant: SoLita Italian RestaurantThe Dish: Shrimp SoLita


1/2 pound of shrimp, peeled and deveinedsalt, to tastepepper, to taste1/2 tsp. of crushed red pepper flakes1/2 cup of all purpose flourextra virgin olive oil, as needed2 Tb.s of garlic, sliced1 small can of roasted red pepper (6 slices)2 sprigs of fresh rosemarybasil pesto (garnish)tartar sauce

Method of Preparation:

-Start by seasoning the shrimp with salt, pepper and red pepper flakes. Then, add a little water and mix it all together.

-Next, toss the shrimp in all purpose flour.

-Cook the shrimp in a hot pan with oil. Then, place them over paper towels to soak up any excess oil.

-After, in a hot pan with extra virgin olive oil sauté garlic, roasted red peppers and fresh rosemary. Toss the cooked shrimp in this coating. Finish with a pinch of salt.

To Plate:

You can serve the Shrimp SoLita with a little basil pesto and a side of tartar sauce. You can also toss it with pasta.

Serves: 2

Serving Suggestion: Sauvignon Blanc


Take a printed copy of the recipe to the restaurant and get the SoLita appetizer for half price. (Valid April 25, 2013 – May 25, 2013)

SoLita Italian Restaurant1032 East Las OlasFt. Lauderdale, FL 33301954-357-2616www.solitaitalian.comOpens for dinner at 5pm.

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