Shrimp Patricio Shrimp Vesuvio Shrimp Romano Recipes

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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.

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 ALLA ROMANA



Shrimp Alla Romana image

One of our favourite shrimp dishes, which also happens to be easy and elegant! Use the largest available shrimp and serve over rice or with crusty bread to soak up the marvelous garlic butter. Source: Meridian Foods (Note: Oftentimes, we just do this in the skillet and skip the broiling part! The sauce is so delicious)

Provided by frozen_rain

Categories     European

Time 25m

Yield 6 shrimp, 4 serving(s)

Number Of Ingredients 9

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
4 teaspoons Worcestershire sauce
1 dash cayenne pepper
1 tablespoon chopped fresh parsley
1/4 cup dry white wine

Steps:

  • Melt butter.
  • Add garlic and onions.
  • Stir in lemon juice, worchestershire sauce, cayenne, parsley, and wine.
  • 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 butter mixture over, and broil 3 minutes longer.
  • Allow shrimp to marinate 2 minutes before serving.
  • Serve over rice or with crusty bread.

Nutrition Facts : Calories 371, Fat 35.1, SaturatedFat 22, Cholesterol 137.1, Sodium 349.1, Carbohydrate 6, Fiber 0.1, Sugar 0.8, Protein 7.1

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