Trio Of Asian Inspired Shrimp
by Jeanine DiMenna
of Page One

I. Sweet & Sour BBQ Shrimp
4 shrimp, peeled, deveined and bamboo skewered
Sweet and sour paste
1 tbsp lemongrass
2 Thai bird chiles
1/2 tsp fresh grated ginger
1/4 tsp salt
1 scallion
1/4 tsp brown sugar
1/2 tsp garlic, minced
1 tsp curry
juice of 1 lime
Mix everything but shrimp in a mortar and pestle and grind to a paste. Lightly coat shrimp with olive oil and grill until cooked
half way. Remove from heat and brush with paste. Place back on grill until cooked thoroughly.

II. Mango Thai Chile Glazed Shrimp
4 shrimp, peeled and deveined
Mango Thai Chile Glaze
1 ripe mango
2 tbsp chile paste
1/2 teaspoon garlic
1 tbsp vinegar
salt & pepper to taste
Combine mango, chile, garlic and vinegar, and
set aside. Season shrimp with salt and pepper. Sautee on medium high heat.
Right before shrimp are fully cooked, add mango mixture and toss to coat.

III. Firecracker Wonton Shrimp with Ponzu Sauce
4 shrimp, prepared as above
4 - 4” square wonton wrappers
1 egg
touch of wasabi paste
Ponzu Sauce
1 cup soy sauce
2 tsp horseradish
1 tsp grated ginger
2 tbsp sugar
3 tbsp lime juice
Wrap each shrimp in a wonton wrapper, securing the edges with egg. Deep fry at 350 degrees until cooked and golden brown. Remove from heat and spread wasabi paste on each. Combine ingredients for Ponzu sauce and use for dipping.

The Zagat Survey for Page One begins with glowing accolades for chef and co-owner Jeanine DiMenna. This is how vital Jeanine is to Page One, where her “care” and “creativity in the kitchen” produce “flavorful” American-Eclectic dishes with “appealing presentations.” Jeanine began her culinary career collecting golf balls. She worked at a Glen Cove driving range, chatting with co-workers in front of Tiffany House, the course’s restaurant, at the end of her shifts. Tired of
chasing her away, owner Charlie Santos hired her to wash dishes. Before long, she was chef. Jeanine longed to attend culinary school, but after a childhood of struggling with improperly addressed learning disabilities, she did not want to contend with theory-based methods at a school like the CIA. Her future mother-in-law discovered the Culinary Arts Program
at New York Tech, where Jeanine completed an “experiential curriculum based on developing practical skills.” She spent eleven years honing her skills at the Harrison House Conference Center before beginning to miss the small restaurant environment. Jeanine signed on as assistant chef at Page One in 1997 and was promoted to Executive Chef within a year. Ownership followed. Jeanine’s mother joined her as Event Planner; she makes arrangements for anything from intimate dinners to large private parties. Co-owner Peter Antonopoulos has nearly four decades of experience in the business, a mature and knowing eye presiding over things. If the story of Jeanine’s graceful struggle to the top were not enough, the stunning dishes she prepares and the glowing accolades they have received evidence how brightly her love and devotion for what she does shines through.

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