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

www.arlingtonpark.com

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

Directions:
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

Ingredients:
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

Directions:
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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