In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Shrimp Carpaccio with Caper Sauce and Pineapple Salad from Porcão Churrascaria in New York City.
If you don't want to spend hours preparing a brunch dish, this Shrimp Carpaccio is the perfect answer to speed and simplicity. Carpaccio, which traditionally refers to a presentation of foods that are thinly sliced, makes for a modernly elegant centerpiece at any meal. Pair it with the fresh Pineapple Salad, and you've got yourself a light and healthy combination with a tropical twist.
About the chef: Top Chef Wilson Leal, a 15-year veteran of the company, oversees all the Porcão restaurants. He brings to New York the classic techniques of a Brazilian churrascaria, or barbecue place.
Shrimp Carpaccio with Caper Sauce and Pineapple Salad is served at Porcão Churrascaria as part of an all-you-can-eat $35.90 prix-fixe Sunday brunch. The recipe is for a serving size of two.
360 Park Avenue South
New York, New York 10013
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.