Gamberoni In Padella Sauteed Jumbo Shrimp Recipes

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JUMBO SHRIMP MARSALA HOUSEWIFE-STYLE (GAMBERONI ALLA CASALINGA SICILIANA)



Jumbo Shrimp Marsala Housewife-Style (Gamberoni alla Casalinga Siciliana) image

The tradition of Sicilian cooking is well documented in Anna Tasca Lanza’s works, and she is the zen mistress of all of the island’s fascinating food lore. Her school at Regaleali winery is one of the best I have visited and it was an experience to cook shoulder to shoulder with a modern national treasure. This is a variation on a dish from her first book, Flavors of Sicily.

Provided by Mario Batali

Categories     Sauté     Christmas     Dinner     Seafood     Shrimp     Marsala     Christmas Eve     Simmer

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 medium red onion, cut into 1/4-inch dice
1 rib celery with leaves, cut into 1/2-inch pieces
4 medium plum tomatoes, roughly chopped
1 tablespoon pine nuts
1 tablespoon currants
2 tablespoons small capers, rinsed and drained
1 cup dry marsala
1/2 teaspoon fennel seeds
1/2 teaspoon hot red pepper flakes
1 bay leaf, preferably fresh
2 pounds jumbo (U-12) shrimp, pealed and de veined
Salt and freshly ground black pepper

Steps:

  • 1. In a 10- to 12-inch sauté pan, heat the olive oil over medium-high heat until almost smoking. Add the onion and celery and cook until softened. Add the tomatoes, pine nuts, currants, capers, marsala, fennel seeds, red pepper flakes, and bay leaf and bring to a boil.
  • 2. Remove the pan from heat and lay the shrimp in one layer in the tomato mixture. Cover, set over low heat, and simmer for 4 minutes. Remove from the heat, season with salt and pepper to taste, and allow to stand for 5 minutes, covered.
  • 3. Serve warm, or allow to cool to room temperature.

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.

SAUTEED GAMBERONI AND VEGETABLES WITH CORAL SAUCE



Sauteed Gamberoni and Vegetables with Coral Sauce image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 28

Coral sauce:
4 gamberoni (jumbo shrimp), about 5 1/4 ounces/150 g
Olive oil
1 3/4 ounces/50 g gray shrimp
1 3/4 ounces/50 g cuttlefish fillets
1/4 preserved lemon
1/4 to 1/2 cup/5 to 10 cl lobster stock or seafood stock
1 lemon, juiced
Kosher salt and freshly ground black pepper
2 pinches Espelette pepper or Spanish paprika
Gamberoni:
20 gamberoni (prawns)
Vegetables:
2 medium carrots with leafy heads
1 bulb fennel
6 little zucchini
3 green asparagus
2 red onions
1 stalk rhubarb
4 scallions
4 confit tomatoes
1 head Little Gem lettuce or 1 romaine heart
2 tablespoons/3 cl chicken stock
14 1/8 ounces/400 g arugula
2 3/4 ounces/80 g shelled fava beans
Kosher salt
Presentation:
Lemon juice

Steps:

  • For the coral sauce: Peel the tails of the prawns while keeping the heads on. Heat some oil in a saute pan. Cook the shrimp for 3 to 4 minutes. Remove and set aside. Add the gray shrimp to the pan and cook for 1 minute. Reserve with the prawns. Rinse and dry the cuttlefish fillets. Cut it in pieces. Puree the prawns with the gray shrimp, cuttlefish, preserved lemon, 1/4 cup of the lobster stock and the lemon juice. Season the sauce with salt and pepper and then add the Espelette. Check the consistency, and adjust it with the remaining 1/4 cup lobster stock. Puree until the sauce is homogenous, 5 minutes. Pass the sauce through a fine mesh strainer. Check the seasoning and the consistency. Reserve.
  • For the gamberoni: Shell the tail of the prawns while keeping the heads on, and leaving the tail shell in place. Store in a cool place.
  • For the vegetables: Peel the carrots, and cut into 8 pieces. Peel the fennel. Wash the zucchini, remove top and tail. Cut the asparagus lengthwise into 2-inch pieces. Use a vegetable peeler to remove the hard outer skin. Wash and dry. Peel the red onions and rhubarb. Cut all of the vegetables using a mandolin into 1/2-inch-thick slices.
  • Clean the scallions, removing their outer skin. Thinly slice. Cut each of the tomatoes into 3 petals.
  • Remove the larger leaves of the lettuce. Cut the heart into 1/2-inch-thick slices. Reserve all of the vegetables.
  • Cooking the gamberoni: Heat a drizzle of olive oil in a saute pan. Sear the prawns on each side, coloring them slightly. Cook for 6 to 8 minutes, depending on their thickness. Drain and keep warm.
  • Cooking the vegetables: In a saute pan, heat a dash of olive oil. Add the carrots and sweat for 1 minute, then wet with a little bit of broth. Cover and cook. Add the fennel. Cook for 1 minute. Add the onions and asparagus. Cook for another minute. Add the spring onions and rhubarb. Cook for 1 minute, covered, over low heat. Eventually add a little bit of broth while the vegetables cook. Keep covered.
  • Uncover and add the arugula and the fava beans. All the vegetables must remain crisp. Adjust the seasoning. Add the tomato petals. Mix gently.
  • Finishing touches and presentation: Season the lettuce slices with a touch of olive oil, lemon juice and salt. Place in the bottom of the plates. Place the shrimp on top. Then place the vegetables. Finish with large drops of the coral sauce.

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

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