Johnny's Italian Steakhouse dishes up Steak Diavolo with Jumbo Shrimp

Heat up your kitchen with this devilishly delicious dish. Antonio Roman, Culinary Maestro from Johnny's Italian Steakhouse demonstrates how to dish up Steak Diavolo with Jumbo Shrimp and Garlic Ricotta Mashed.

2014 Kansas City Restaurant Week
Date: Jan. 17 - 26, 2014
Location: Restaurants across the metro
Time: Lunch and dinner menus available
Cost: 2-course lunches - $15.00, 3-course dinners - $33.00
2014 Kansas City Restaurant Week will continue to support Harvesters - the Community Food Network, providing meals to the hungry in Kansas City, and will also benefit Kansas City Regional Destination Development Foundation and The Greater Kansas City Restaurant Association Educational Foundation, both nonprofit organizations helping to advance culinary education and the restaurant and tourism industries in Kansas City.

Steak Diavolo with Jumbo Shrimp and Garlic Ricotta Mashed
Top Sirloin, 9 oz   1 each
Sicilian Spice    1 tbsp
Shrimp, 13/15 Butterfly  3 each
Cream Reduction   1 fluid oz
Marinara Sauce   1 fluid oz
Demi-glaze    1 fluid oz
Mushrooms, sliced   1 oz weight
Green onions, sliced   1 tbsp
Ricotta Mashed Potatoes  6oz weight
Asparagus, grilled   3 each
Balsamic glaze   2 tsp
1 Rub steak with spice rub and grill to desired temperature
2 Sauté shrimp with mushrooms and green onions.
3 De-glaze pan with sauces and cream, reduce to thicken
4 Present with steak atop ricotta mashed with grilled asparagus and drizzle of balsamic glaze.
Balsamic Reduction
Heat 3 fluid ounces of balsamic vinegar to simmer.  Simmer until slightly thickened.  Cool for service.
Sicilian Spice
Mix together 2 parts Cajun spices with 1 part paprika.
Roasted Garlic Ricotta Mashed
Mix 5 oz weight of mashed potatoes with 1 oz of ricotta cheese and 1 tbsp of roasted garlic.


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