Local chef shares popular shrimp bowl recipe
WINCHESTER – Fresco’s Kitchen is known for its nutritious, fresh and creative cuisine.
“We do everything fresh, everyday,” said Barbara Hineline, owner and chef of the restaurant that has been in business on the Old Town Winchester pedestrian mall for over six months.
Hineline likes to be open to all flavors, she explained. “So we have a little Asian, Mexican, Italian, and classic American on the menu.”
For whatever reason, food seems more interesting when it’s served in a bowl. Patrons visit Fresco’s for healthy bowls that include: baked barbecued salmon, marinated ginger flank steak and sautéed zucchini.
“One of our most popular bowls is the bruscheete shrimp bowl, with pesto, tomatoes and olives in a white wine sauce over spiralized zucchini noodles,” said Hineline.
Spiralized vegetables have become everyone’s favorite pasta substitute, Hineline said. They’re low in calories and easy to make.
“You can buy them pre-made or find a spiralizer at your local grocery store and do it yourself,” she said.
Hineline prides herself on focusing on all dietary needs. Her menu consists of items for people who may be gluten- or dairy-free, have leaky gut or have an anti-inflammatory diseases.
As a former personal chef, Hineline understands that everyone has different needs.
“We have fun with it,” she said. “People walk in and enjoy being able to watch me cook. Sometimes they’ll even suggest adding something or taking something out. I go with it.”
Fresco’s Kitchen is open from 9 a.m. to 5 p.m. Monday through Friday. They also host various functions, events and cooking classes. Hineline suggests always calling before stopping by after 3 p.m.
“Sometimes we stay open, sometimes we don’t. It just depends on how I feel that day.”
Fresco’s Kitchen is located at 6 S Loudon St., Winchester. Phone: 540-394-5396
Bruschetta Shrimp Bowl
- 1 ½ pounds raw shrimp, peeled and de-veined
- 6 cloves garlic, peeled and minced
- 3 tablespoons white wine
- Kosher salt and freshly-ground black pepper
- ¼ cup (4 tablespoons) melted butter
- 4 roma tomatoes, cored and diced
- 4 Kalamata olives pitted
- 1 teaspoon Shenandoah Spice Tuscan Blend
- Spiralized zucchini noodles
- freshly-grated Parmesan cheese
- Basil oil
In a medium sauté pan, add the shrimp, garlic, and white wine and toss to combine until shrimp is pink. Season with with salt and pepper and Tuscan blend. Add diced Roma tomatoes and olives. Toss well. Add zucchini noodles. Place in bowl, top with Parmesan cheese and a drizzle of basil oil