Gamberi In Padella Garlicky Pan Roasted Shrimp Recipes
GAMBERONI IN PADELLA (SAUTEED JUMBO SHRIMP)
This heart-healthy dish can be found on page 99 of "The Italian Family Cookbook" which has many great recipes. I am adding the recipe here for safe keeping.
Provided by Debaylady
Categories Very Low Carbs
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Wash shrimp and set aside.
- In frying pan, combine olive oil, garlic, salt to taste, crushed red pepper and the tomatoes, if desired.
- Saute' until garlic is just about golden. (This is how the directions are printed.).
- So, if adding the tomatoes -- I would after garlic turns golden.
- Add shrimp. Reduce heat and cook until shrimp turn pink. Place shrimp in serving dish and drizzle remaining oil mixture over them. Serve hot.
Nutrition Facts : Calories 272.5, Fat 13.1, SaturatedFat 2, Cholesterol 258.8, Sodium 252.4, Carbohydrate 2.1, Fiber 0.1, Sugar 0.1, Protein 34.7
GAMBERI IN PADELLA (GARLICKY PAN-ROASTED SHRIMP)
Provided by Julia Della Croce
Categories Garlic Sauté Low/No Sugar Wheat/Gluten-Free Shrimp
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 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.
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- Remove the dark intestinal veins from the shrimp. As you do, make each cut deep sufficient to butterfly the shrimp, so each can be opened flat like a book. Fill a bowl with ice water, add in the sea salt and the butterflied shrimp, and let stand for 15 min 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, hot the extra virgin olive oil. Add in the garlic and warm pepper and sautee gently till the garlic softens but is not browned, about two min. Add in the shrimp, placing them opened flat on the bottom of the pan so they don't curl too much. Sautee, turning once, till they are opaque, about two min on each side. Add in the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove and throw away the whole peppers, if using. Sprinkle with parsley and serve immediately.
- Variation with tomato: Add in 1 small ripe tomato, peeled, seeded and coarsely minced, or possibly two canned plum tomatoes, seeded and coarsely minced, to the sauteed shrimp in the skillet. Stir to mix, then add in the wine and proceed with the recipe.
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