Jumbo Shrimp With Fregola Recipes

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JUMBO SHRIMP WITH FREGOLA



Jumbo Shrimp with Fregola image

Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. In this recipe, a simple fish broth enhances the flavor of the shrimp. Though head-on shrimp can be difficult to find, it's worth the extra effort to seek them out - they contribute depth and richness. The fregola should absorb enough broth to swell and soften, but the dish should retain a soupy consistency. This dish is traditionally served with carta da musica, a crisp Sardinian flatbread, and accompanied by a flavorful dry white wine such as Vermentino.

Provided by Raffaele Solinas

Categories     Pasta     Appetizer     Sauté     Shrimp     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

16 head-on jumbo shrimp
2 stalks celery, sliced
1 carrot, sliced
1 tomato, sliced
1/4 medium onion, sliced
1/2 pound fregola (see Tips, below)
4 tablespoons extra virgin olive oil
Thinly sliced fresh parsley and basil for garnish
fresh basil

Steps:

  • Peel shrimp, reserving heads and shells. Devein shrimp. Put shrimp heads and shells in large pot. Add celery, carrot, tomato, onion, and 4 1D2 cups water. Set over high heat, season with salt and freshly ground black pepper, and bring to boil. Lower heat, cover pot, and simmer 40 minutes, skimming occasionally.
  • Strain broth into 4-cup measuring cup, pressing on solids to extract flavorful liquid. Add water if necessary to make 4 cups liquid. Return broth to pan, add fregola, and set over high heat. Bring to boil, reduce heat, and simmer, uncovered, 15 minutes. Add shrimp and simmer additional 5 minutes.
  • Divide among 4 soup bowls. Drizzle 1 tablespoon olive oil over each bowl, and sprinkle with parsley and basil.

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