TCL in Your Town: Baldamar

Our celebration of Roseville isn’t quite done. Baldamar is an upscale steakhouse located next to Rosedale center. It opened last fall and it has seen a ton of success. Executive Chef Steve Swinney stopped by to make Baldamar Shrimp Chimichurri.

Baldamar Shrimp Chimichurri

Ingredients:

1 ½ cups Chimichurri Sauce (Recipe follows.)
1-2 Tbsp Olive oil (for sautéing shrimp)
2 tsp Kosher salt
20 Shrimp 13/15# shrimp, more if using a smaller size.

(Assumes approximately 4/serving for appetizers, more for individual entrees)

2/person Baguette Toast Points
1/8 cup Parmesan (grated)

Directions:

  1. Prepare Chimichurri sauce and set aside. Can be prepared in advance allowing this dish to come together quickly when serving. (See recipe below.)
  2. Lightly sprinkle/season shrimp with salt.
  3. Heat oil in saute pan and cook shrimp a minute or two on each side until just opaque.
  4. Add 3 oz of chimichurri sauce to pan per serving and heat through.
  5. Plate and sprinkle with Parmesan and serve with toast points.

Chimichurri

Ingredients:

½ Cup Rosemary, chopped
1 Tbsp Thyme, chopped
1 Tbsp Oregano, chopped
1 Cup Parsley, chopped
2 Tbsp Bay leaves, finely chopped
5 Fresno chilies, charred and minced
5 Garlic cloves, minced
25 Lucques olives, coarsely chopped
2 Cups Extra Virgin Olive Oil
2 Tbsp Paprika
1 tsp Salt

Directions:

Mix first 8 ingredients together in a small bowl. Add the vinegar and let sit. Slowly whisk in olive oil. Stir in paprika and salt. Taste and adjust seasoning as needed. Refrigerate until ready to use.

Print Friendly, PDF & Email