Gamberi In Padella Garlicky Pan Roasted Shrimp Recipe Epicuriouscom

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SHRIMP WITH GARLIC AND TOASTED BREAD CRUMBS



Shrimp with Garlic and Toasted Bread Crumbs image

Provided by Michele Scicolone

Categories     Garlic     Shellfish     Bake     Quick & Easy     Dinner     Shrimp     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 7

1 cup fresh bread crumbs, made from Italian or French bread
1/3 cup very finely chopped flat-leaf parsley
1 large garlic clove, finely chopped
Salt and freshly ground black pepper
About 1/4 cup olive oil
1 1/2 pounds large shrimp, peeled and deveined
Lemon wedges

Steps:

  • 1. Preheat the oven to 450°F. Lightly oil a large baking pan.
  • 2. In a bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons oil, or enough to moisten the crumbs.
  • 3. Arrange the shrimp in the pan in a single layer, curling each one into a circle. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.
  • 4. Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.

GAMBERONI IN PADELLA (SAUTEED JUMBO SHRIMP)



Gamberoni in Padella (Sauteed Jumbo Shrimp) image

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

1 1/2 lbs jumbo shrimp, cleaned, veined with shell
3 tablespoons olive oil
2 garlic cloves, peeled and crushed
1 1/2 teaspoons red peppers, crushed
1/2 cup tomatoes, crushed and (optional)

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)



Gamberi in Padella (Garlicky Pan-Roasted Shrimp) image

Provided by Julia Della Croce

Categories     Garlic     Sauté     Low/No Sugar     Wheat/Gluten-Free     Shrimp

Yield Makes 4 servings

Number Of Ingredients 8

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

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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GAMBERI IN PADELLA (GARLICKY PAN ROASTED SHRIMP) RECIPE
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 …
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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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