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Friday Food from Aqua Grill

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A few weeks ago I was treated to a sublime blogging event at NYC's Aqua Grill hosted by Stop&Shop;. I dined with the lovely Jennifer Perrillo, and Nancy Horn, Kim Coleman (that's her picture of the gnocchi) amongst others and was treated to a summer meal to remember.

Chef Jeremy Marshall dazzled us with a three-course lunch sponsored by Stop&Shop; and President cheese. The idea was to inspire moms to cook and entertain at home (presumably after shopping at Stop&Shop;). Our hostess, Andrea Astrachen made us feel right at home and asked us how we plan to include fresh veggies in our summer meal plans. Don't miss the mom-inspired solutions page of their website.

Then we sat down to eat. I was wowed bu how easy he made homemade gnocchi. Toss some flour in a bowl, get a knife and voila! Perfection. While I haven't tried this at home, I thought I'd share the recipe.

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Sauteed Wild Pacific Shrimp with Gnocchi, Parisienne zucchini and Roasted Plum Tomatoes in a Fresh Basil Sauce (serves 4)

8 plum tomatoes, halved
20 melon balls of zucchini
20 large shrimp, peeled and deveined and cut in half*
2 tablespoons chopped garlic
6 tablespoons EVOO (reserve 3 ounces for sauteing the shrimp)
1/2 teaspoon chopped thyme
salt & pepper to taste

*Tip: cut shrimp in half lengthwise--you'll get more bang for your buck out of this pricey protein.

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1 pound peeled potatoes
12 ounces feta cheese
1 pound flour
1/2 cup milk
1 egg
pepper to taste

Gnocchi--Boil potatoes until tender, Place on a sheet tray in a 400 degree oven and dry for 7 minutes. Remove from oven and pass through food mil or rices. Place flour over the potatoes. add in egg, and feta. Slowly mix potato and flour until thoroughly combined, Roll into 1/2" balls.

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Basil sauce Ingredients
3 ounces white chicken stock
6 ounces butter'1/2 bunch basil
sal and pepper to taste.

Boil sotck and butter together. Chop basil and add to stock. Transfer to blender. Blend until smooth and bright green. Strain through fine sieve or chamois. Add s&p; to taste.

Vegetable Garnish--Season tomatoes with salt and pepper. Add garlic and thyme. Place on a sheet pan in oven at 350 degrees for 10-15 minuets until soft but not mushy. Cool, peel skin, teen rough chop. Blanch zucchini balls in boiling salted water until water begins to boil at the edge of the pot. Remove to iced salted water, strain and reserve.

Cooking method and plating--Season shrimp with s&p.; In medium pan add 1 tblsp. EVOO. When pan begins o smoke add shrimp and saute for 30 seconds. Add tomatoes, zucchini and basil sauce. Spoon o plate and garnish with basil tops.

Momtrends was not paid for this post. We did get a fab lunch and a $25 gift card to Stop and Shop along with a goody basket.

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