Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

Recipe By : The Little Dishes of Italy: Antipasti

4 Preparation Time :

Categories : Antipasto Seafood

Italian

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 pound large shrimp -- peeled

2 teaspoons sea salt

1/4 cup olive oil

2 cloves garlic -- finely chopped

1 pinch red pepper flakes

or 1 whole hot peppers -- dried, to taste

1/4 teaspoon salt -- to taste

2 tablespoons dry white wine

1 tablespoon fresh Italian parsley -- chopped

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. - - - - - - - - - - - - - - - - - -

NOTES : Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

1996 thrive

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.