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Lunchbreak: Arlington International Racecourse chef Christopher Albano makes lemon basil shrimp and roasted corn polenta

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Christopher Albano

Arlington Million
August 15
Gates open at 11:00 a.m.
2200 West Euclid Avenue
Arlington Heights

Lemon Basil Shrimp

16 oz basil
2 oz thyme
1 oz garlic
1 oz shallot
2 lemons, thinly sliced
32 oz oil, 90/10 blend
1 Tbs Kosher salt
1 Tbs black cracked pepper
5 lbs shrimp (13-15, p&d)
1 lb butter

Chop herbs and garlic and combine with other ingredients. Add lemon slices before using marinade. Toss Shrimp in marinade and let stand for 3 hours. Remove from marinade, season with salt and pepper. Sauté in butter until cooked through, about 4 minutes

Roasted Corn Polenta

1 cup polenta
2 ears fresh corn, roasted
2 oz onion, minced
4 cups chicken stock
1/4 cup parsley, chopped
1/4 cup scallions, chopped
1 Tbs Kosher salt
1 tsp black pepper
1 tsp garlic, minced
2 oz Parmesan cheese, grated

Warm the chicken stock. Roast corn on the cob until golden brown.  Let cool and cut off the cob. Add the left over cob to the stock and simmer. In a large pot, heat the butter and add the onions, roasted corn, and garlic. Sauté for 5-6 minutes.  Add the scallions and parsley and sauté for 1 minute. Add the strained corn stock and bring to a boil. Add the polenta all at once and stir.  Fold in Parmesan cheese and stir to incorporate. Cook on medium heat stirring constantly until cooked-about 15 minutes. Serve immediately.
Add more chicken stock if too thick.

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