Shrimp Alla Romana Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHRIMP, ROMAN STYLE



Shrimp, Roman Style image

This Shrimp dish is based on a combination of ingredients traditionally used to cook tripe in and around Rome. It's a simple tomato sauce spiked with the powerful flavors of browned garlic, chiles, and mint. When you make it with tripe, it must cook a long time for the tripe to become tender; when you use shrimp, the dish is practically done as soon as the shrimp are added.

Yield makes 4 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 tablespoon garlic, slivered or not too finely chopped
6 small dried red chiles or hot red pepper flakes to taste
One 28-ounce can plum tomatoes, chopped, with their juice, or 4 cups chopped fresh tomatoes
Salt and freshly ground black pepper
2 pounds shrimp, peeled and, if you like, deveined
1 cup chopped fresh mint or 1 tablespoon or more dried

Steps:

  • Put the olive oil in a large, deep skillet over medium heat. Add the garlic and chiles. When the garlic begins to color, cook carefully until it browns just a bit. Turn the heat off for a minute to avoid spattering, then add the tomatoes.
  • Turn the heat to medium-high and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally. Add salt and pepper to taste.
  • Add the shrimp and cook, stirring occasionally, until all are pink, 5 to 10 minutes. Taste and adjust the seasoning; the sauce should be quite strong. Stir in the mint and serve.
  • VARIATIONS
  • This consistency makes the dish ideal as a topping for pasta: just cut the amount of shrimp to about a pound-with a pound of pasta as the base, there's no need for more than that. Start the water for the pasta when you start the sauce and begin to cook the pasta at the same time as the shrimp.
  • The same procedure can be followed to make this dish using squid, which should be cooked just until tender, probably even less time than the shrimp, or scallops, which will take about the same time as shrimp.
  • Almost all shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
  • There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
  • On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.

SHRIMP PATRICIO, SHRIMP VESUVIO, SHRIMP ROMANO



Shrimp Patricio, Shrimp Vesuvio, Shrimp Romano image

Grilled shrimp with three different sauces. Patricio sauce is a rich cream sauce. Vesuvio Sauce is a spicy sharp sauce. Romano Sauce is a tomato flavored sauce.

Provided by beach bum in the Ph

Categories     European

Time 25m

Yield 3 shrimps, 1 serving(s)

Number Of Ingredients 13

3 large shrimp, per person peeled and deveined, heads and tails left on
1/4 cup onion, minced
4 garlic cloves, minced
4 tablespoons olive oil
3/4 cup heavy cream
2 teaspoons fresh chives, sliced thinly
2 tablespoons olive oil
1 tablespoon Italian spices
1 teaspoon dried chili pepper flakes
1/2 cup crushed tomato with juice
1 cup canned crushed tomato with juice
1/4 cup marinara sauce
1 tablespoon oregano

Steps:

  • FOR THE SHRIMP PREP: Peel and devein leaving the heads and tails on. In a large skillet, sauté the onion and garlic in the olive oil. when the onion is translucent, and the garlic begins to turn golden color, add the shrimp and sauté till the shrimps are all pink, remove the shrimp from the skillet and plate, leaving the onions and garlic and remaining olive oil in the skillet.
  • FOR THE PATRICIO SAUCE: Add the cream to the skillet along with the chives, bring to a slight boil, stir well, then take off the flame and pour over the plated shrimp, salt and pepper to taste. serve right away.
  • FOR THE VESUVIO SAUCE: In a skillet, add the crushed tomatoes with the juice, Italian spices, and red chili flakes, and bring to a boil, take off the heat and pour over the plated shrimp, serve right away. salt and pepper to taste, chili flakes added to taste.
  • FOR THE ROMANO SAUCE: In a skillet, add a cup of the crushed tomatoes with juice, the 1/4 cup of marinara sauce, and bring to a boil, then pour over the plated shrimp, sprinkle with mozzarella cheese and serve right away.
  • CHEF'S NOTES: Each recipe is for one person, I have included all three different sauces, so that you can choose how you want to make it.

Nutrition Facts : Calories 1542.9, Fat 149.8, SaturatedFat 52.7, Cholesterol 276.5, Sodium 1254.8, Carbohydrate 46.2, Fiber 7.2, Sugar 22.5, Protein 13.6

ROMANO'S MACARONI GRILL - SHRIMP PORTOFINO



Romano's Macaroni Grill - Shrimp Portofino image

This is a copy of the original recipe from Ramano's Macaroni Grill. It was made by MG on a local TV station a few years ago and posted on the show's website. Enjoy! (in small portions)

Provided by Enormus

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
2 tablespoons fresh garlic, finely chopped
1 cup white mushroom, sliced
20 large shrimp, de-veined and tails removed
2 teaspoons salt
1 1/2 teaspoons black pepper
1/2 cup lemon juice, freshly squeezed
4 cups Baby Spinach, fresh
3 cups heavy cream
1/2 cup white wine
1 lb angel hair pasta, cooked

Steps:

  • In a large, pre-heated skillet, add olive oil, garlic and mushrooms. Sauté until mushrooms and garlic start to brown.
  • Add shrimp, sprinkle with salt and pepper and sauté until shrimp turn white.
  • Add spinach, lemon juice and white wine to sauté pan. Stir until all ingredients are mixed together well. Simmer for 1 minute.
  • Add heavy cream and bring to a boil and stir for 3 minutes while boiling.
  • Remove from heat, add pasta and stir until pasta is hot and all ingredients are mixed well.

BUCATINI AMATRICIANA ALLA ROMANA



Bucatini Amatriciana Alla Romana image

This is one of the most popular Roman pasta dishes, very tasty and quick and simple to prepare. Like so many of traditional Italian dishes every household and every mammas and nonnas have their own recipes none of which are identical, this is the one we established and find to our liking... Bucatini is the type of the pasta traditionally used for this recipe, you can also use spaghetti, the result is just as delicious. Note: Given amounts of ingredients below are just a rough indication... please feel free to adjust them according to your preference! Also, during the season, do use fresh ripe tomatoes instead of those from the tins!

Provided by dolcetta46

Categories     European

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

70 -80 g bacon, crisply cooked and crumbled
2 garlic cloves, finely chopped
1/2 onion, finely chopped
extra virgin olive oil
400 g diced tomatoes
salt
black pepper, red crushed pepper or if you like it spicy crushed red pepper flakes
200 g of dry bucatini pasta
pecorino romano cheese or if available aged pecorino romano cheese

Steps:

  • In a skillet sauté onion and garlic in a sufficient amount of olive oil.
  • When they are well cooked, add the crumbled bacon and tomatoes, season with salt and pepper (or red pepper).
  • *if you are using the tinned tomatoes, mush them up in small pieces.
  • Bring to boil and cook for several minutes until the flavours are well blended and some of the extra liquid is evaporated.
  • Meanwhile cook the pasta al dente, and drain.
  • Toss the tomato mixture together with the pasta, serve with plenty of freshly grated cheese.

Nutrition Facts : Calories 601.3, Fat 17.6, SaturatedFat 5.6, Cholesterol 23.8, Sodium 732, Carbohydrate 91.7, Fiber 6.5, Sugar 10.4, Protein 19.2

More about "shrimp alla romana recipes"

SHRIMP ROSEMARY —“SPIEDINI ALLA ROMAGNA” RECIPE
1 bunch Italian parsley, leaves only (about 2 cups loosely packed) 1 bunch basil, leaves only (about 2 cups packed) 2 cups fresh bread crumbs; ½ teaspoon kosher salt
From surlatable.com


MACARONI GRILL COPYCAT SHRIMP SCAMPI ALLA ROMANA | RAE - COPY …
Macaroni Grill Copycat Shrimp Scampi Alla Romana. food.com Rae . loading... X. Ingredients. 20 -24 raw shrimp , with tails 20 to 24 raw shrimp , with tails; 3 ⁄4 cup butter 3 ⁄4 cup butter; 2 …
From copymethat.com


SCAMPI ALLA ROMANA RECIPE
Directions GETTING READY 1. Peel and devein shrimp, leaving tail attached MAKING 2. Melt butter, add garlic and onion, stir in lemon juice, worcestershire sauce, cayenne pepper, …
From recipe-finder.com


CELEBRATE ‘THE FEAST OF THE SEVEN FISHES’ WITH BACCALà FRITTO ALLA …
Dec 18, 2020 From shrimp to baccala, lobster, and smelt, to crab, calamari, and linguini with clams Buon Natale to all Italian-Americans near and far, now feast away, feast away, feast …
From lacucinaitaliana.com


SHRIMP ALLA ROMANA RECIPES
8 tablespoons extra-virgin olive oil: 8 whole garlic cloves, peeled and lightly crushed: 2 1/2 pounds large shrimp (about 30), peeled and deveined
From tfrecipes.com


GAMBERI ALLA ROMANA / ROMAN STYLE SHRIMP - YOUTUBE
Oct 7, 2010 Lean how to make authentic Roman shrimp served of fresh pasta using Marinelli all natural Tomato and Basil pasta sauce.
From youtube.com


CAPPELLINI SPINACI POMODORO ALLA ROMANA - WHAT'S …
Apr 5, 2014 Put the whole tomatoes through a food processor or chop by hand into small pieces and set them aside. In a large frypan, 3 tablespoons of olive oil, garlic, saute until fragrant around 2 minutes.
From whatscookinitalianstylecuisine.com


SHRIMP SPAGHETTI (THE CREAMIEST YOU'VE EVER HAD!) - ITALIAN RECIPE …
Jul 21, 2023 What makes this recipe so good. You have the best shrimp spaghetti recipe to start with. Just like Italians make it. Affordable. You don’t have to pay an arm and a leg to …
From italianrecipebook.com


SHRIMP ALLA ROMANA RECIPE - RECIPEOFHEALTH
Get full Shrimp Alla Romana Recipe ingredients, how-to directions, calories and nutrition review. Rate this Shrimp Alla Romana recipe with 20 -24 raw shrimp, with tails, 3/4 cup butter, 2 …
From recipeofhealth.com


SHRIMP ALLA ROMANA RECIPE
Place shrimp on a heat-proof platter or broiling pan. Pour 1/2 of the garlic butter mixture over the shrimp; broil five inches from heat for 3 minutes. Turn shrimp over, and pour remaining garlic …
From recipenode.com


GALA GAMBERI ALLA ROMANA (SAUTéED SHRIMP ROMAN …
Add the shrimp and season liberally with Salt Table Southern Italian Blend. Toss until just curled and pink, about 1 minute. Add the parsley, if using, and, toss until the shrimp are just cooked through, about a minute longer, depending on their …
From salttable.com


EASY ITALIAN SHRIMP PASTA - AN ITALIAN IN MY KITCHEN
May 17, 2024 While the pasta is cooking, in a large frying pan add the olive oil, garlic, chopped parsley, shrimp, salt and hot pepper flakes. Cook on medium heat until shrimps are cooked and no longer pink approximately 5-6 minutes, if you …
From anitalianinmykitchen.com


SHRIMP ALLA ROMA - CHEF DANIE COOKS
Apr 2, 2013 Shrimp alla Roma. This is a dish that I love to make as well as eat. 📷 The flavors blend so well together and it makes great use of beautiful bell peppers when they are at their …
From chefdaniecooks.com


SHRIMP ALLA ROMANA | BOTTOMLESS BITES
INGREDIENTS. 20 -24 raw shrimp, with tails; 3/4 cup butter; 2 garlic cloves, minced; 4 shallots or 1/2 cup green onion, thinly sliced; 1 tablespoon lemon juice
From bottomlessbites.com


SHRIMP ALLA ROMANA – FAMILIFOOD
Use the largest available shrimp and serve with crusty bread to soak up the marvelous garlic butter. Ingredients – 20 to 24 shrimp or scampi tails– 3/4 cup butter– 2 cloves garlic, minced– 4 shallots, or 1/2 cup green onion, thinly …
From familifood.com


Related Search