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Chef central: Ivo Scafa's shrimp della casa.

Born in Pesaro, Italy, trained in Switzerland and Germany and fluent in four languages, Ivo Scafa is the model of a worldly chef. But rather than cook in grand hotels or lofty pedigree restaurant kitchens (which he has done in his 30-year career), chef Scafa came to Sarasota in 1978 from Toronto with the intention of having his own small signature restaurant. He started at the Surfrider on Siesta Key, headed to Four Winds resort on Longboat Key, and for the last three years has been the chef/owner of Ivo's across from Southgate Plaza. Devotees praise his simple pasta dishes with fresh tomatoes and handfuls of fresh basil, Dover sole, rack of lamb, veal chop with porcini mushroom, duck and beef Wellington. He says this recipe is a favorite because it's quick, easy and full of flavor. Ivo's Ristorante, 2085 Siesta Drive, Sarasota. (941) 951-9200.

[ILLUSTRATION OMITTED]

SHRIMP DELLA CASA

(Serves two. Preparation time 30 minutes.)
2 shallots, chopped
2 cloves garlic, chopped
1 cup leaf spinach, blanched
1 cup quartered crimini mushrooms
12 jumbo shrimp, shelled and de-veined
1 cup fish stock
1/2 tablespoon butter
1 tablespoon olive oil


Preheat skillet, add butter and olive oil and lower heat. Add shallots and garlic. Saute until translucent. Add fish stock and bring to boil. Add mushrooms, spinach and shrimp. Lower heat and simmer to 10 minutes. Salt and pepper to taste.
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Title Annotation:FOOD & WINE
Publication:Sarasota Magazine
Date:Mar 1, 2006
Words:233
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