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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Garlic Pan Roasted Shrimp (gamberi In Padella)
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Fishandseafood - Shrimp -  Garlic Pan Roasted Shrimp (gamberi In Padella) Post by :ProductivePC Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2117

Click below to download : Fishandseafood - Shrimp - Garlic Pan Roasted Shrimp (gamberi In Padella) (Format : PDF)

Fishandseafood - Shrimp - Garlic Pan Roasted Shrimp (gamberi In Padella)

1/2 pound large shrimp, peeled
2 teaspoons sea salt
1/4 cup extra-virgin olive oil
2 large cloves garlic, finely chopped or passed through a garlic press
pinch of dried red-pepper flakes, or 1 or 2 whole dried peperoncini (hot peppers)
1/4 teaspoon salt, or to taste
2 tablespoons dry white wine
1 tablespoon chopped fresh Italian parsley


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 sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sauté, turning once, until they are opaque, about 2 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.

Makes 4 servings.

Now with my changes:
"Copycat" Mediterranean Garlic Shrimp

1/2 pound large shrimp, peeled
2 teaspoons sea salt
2 tablespoons olive oil
12 unpeeled garlic cloves
1/4 cup olive oil
pinch of dried red-pepper flakes, crushed
1/4 teaspoon salt, or to taste
2 tablespoons lemon juice (fresh is always better)
linguine
Romano cheese, grated

make roasted garlic:
Preheat oven to 350°F. Place 12 unpeeled garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Remove the dark intestinal veins from 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.

make sauce:
In a large skillet over medium heat, warm 1/4 cup olive oil. Add roasted garlic and hot pepper and sauté gently, about 2 minutes. Add shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sauté, turning once, until they are opaque, about 2 minutes on each side. Add lemon juice. Remove from heat.

In a 6-quart pot, bring 5 quarts salted water to boil. Add pasta and cook until al dente. Drain.
Pour sauce over cooked linguine in large bowl, toss with grated romano cheese. Serve. Top with additional grated romano cheese, if desired.
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