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Gamberi in Padella (Garlicky Pan-Roasted Shrimp)


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Fish/seafoo Italian

Ingredients:

  • 1/2 lb Large shrimp; peeled
  • 2 ts Sea salt
  • 1/4 c Olive oil
  • 2 Cloves garlic; finely chopped
  • 1 pn Red pepper flakes
  • Or
  • 1 Whole hot peppers; dried, to taste
  • 1/4 ts Salt; to taste
  • 2 tb Dry white wine
  • 1 tb Fresh Italian parsley; chopped

Directions:

Remove the dark intestinal veins from the shrimp. As you do, make each cut deep enough to butterfly the shrimp, so each can be opened flat like a book. Fill a bowl with ice water, add the sea salt and the butterflied shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.
 
In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sautee gently until the garlic softens but is not browned, about two minutes. Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sautee, turning once, until they are opaque, about two minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove and discard the whole peppers, if using. Sprinkle with parsley and serve immediately.
 
Variation with tomato: Add 1 small ripe tomato, peeled, seeded and coarsely chopped, or two canned plum tomatoes, seeded and coarsely chopped, to the sauteed shrimp in the skillet. Stir to mix, then add the wine and proceed with the recipe. Recipe By : The Little Dishes of Italy: Antipasti
 
Posted to EAT-L Digest 12 October 96
 
Date: Sun, 13 Oct 1996 13:06:46 -0400
 
From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
 
NOTES : Gamberi in Padella (Garlicky Pan-Roasted Shrimp) c 1996 thrive@the healthy living experience
 
all recipes: "The Little Dishes of Italy: Antipasti" by Julia Della
 
Croce c 1993
 
Here is one of the most popular ways for cooking shrimp in Italy
 
and throughout the Mediterranean. Good Italian or French bread should
 
always be served with this dish for sopping up the garlicky sauce.