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Shrimp

shrimp risotto
Ingredients:
1 lb shrimp (unshelled)
1 bay leaf
A few celery leaves
6 peppercorns
salt, to taste
A few saffron threads
4 cups water
6 tb butter, divided
1 onion, chopped
1 clove garlic, crushed
2 cups Italian Arborio rice
1 1/4 cup dry white wine
2 zucchini, cut into thin strips
6 oz mushrooms, cut into pieces
2 tb chopped fresh parsley
1/4 cup parmesan cheese, divided

Preparation:
Rinse and peel the shrimp; set aside. Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, saffron, and water. Bring to a boil, then simmer for 20 minutes. Strain and reserve the stock.
In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add the onion and garlic. Cook for about 5 minutes or until softened but not colored. Add the rice and stir to coat all the grains with butter.

Add 1/3 of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed. Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes.
In a separate pan, melt the remaining butter, add the shrimp, zucchini, and mushrooms; cook for 3 or 4 minutes.

Fold the mixture into the rice along with the rice and half of the cheese. Taste and add salt, if needed. Serve piping hot, sprinkled with the remaining cheese.

Spaghetti with shrimp and mushrooms
Ingredients:
16 oz spaghetti
1 lb shrimp, peeled and devined
1/4 cup Romano cheese
1/2 cup white wine
3 cloves mashed garlic
1 lb fresh mushrooms, sliced
1 ts salt
2 tb lemon juice

Preparation:
Cook the spaghetti and drain. Combine the garlic, shrimp and mushrooms and cook slowly for 5 minutes in a saute pan, tossing lightly. Add the spaghetti to the shrimp mixture.

Add the cheese, salt, white wine and lemon juice. Stir until done. Serve immediately.

shrimp salad
Ingredients:
1 pound medium shrimp, cooked, peeled and deveined
1 12 ounce jar marinated artichoke hearts
1 16 ounce jar marinated mushrooms

Preparation:
In a colander pour the mushrooms and allow to drain. Drain the artichoke hearts and quarter them.
Add the artichoke hearts to the mushrooms in the colander.
Allow to drain for at least 10 minutes. In a glass bowl mix the shrimp, mushrooms, and artichoke hearts.

Cover and refrigerate for at least three hours. Just before serving, line a bowl with lettuce leaves. Drain the shrimp, mushroom, and artichoke mixture. Spoon the shrimp salad into the serving bowl.

Gamberi in padella
Ingredients:
1/2 pound large shrimp, peeled and deveined
2 teaspoons sea salt
1/4 cup olive oil
2 cloves garlic, finely chopped
1 pinch red pepper flakes
salt to taste
2 tablespoons dry white wine
1 tablespoon fresh Italian parsley, chopped

Preparation:
Remove the dark intestinal vein 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 sautee gently until the garlic softens but is not browned, about two minutes.

Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sautee, turning once, until they are opaque, about two minutes on each side.

Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Sprinkle with parsley and serve immediately.

Shrimp Scampi
Ingredients:
2 lbs peeled (leave tail on), deveined raw shrimp
6 cloves garlic, minced
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/4 freshly chopped parsley
1 teaspoon dried basil

Preparation:
In a large nonstick fry pan heat the olive oil, seasonings and butter. When hot, add the shrimp and continue frying until the shrimp turn pink. Serve immediately after draining the shrimp in a colander.

Grilled Rosemary Garlic Shrimp
Ingredients:
1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt
2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12-inch bamboo skewers
lemon wedges as an accompaniment

Preparation:
In a large bowl stir together garlic, minced rosemary, 3 tablespoons oil and shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.

To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.

Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat about 3 minutes on each side, or until cooked through.
Garnish shrimp with rosemary sprigs and serve with lemon wedges.

shrimp capri
Ingredients:
1 pound of large shrimp
2 cloves of garlic, minced
3 tablespoons olive oil
salt and black pepper
1/2 cup white wine
2 cups chopped tomatoes
12 black olives, pitted and coarsely chopped
2 tablespoons capers
1/4 cup fresh parsley, chopped
2 tablespoons butter

Preparation:
Heat the oil in a frying pan over medium heat. When hot, add the garlic and shrimp. Season with salt, pepper, and red pepper flakes. Cook just 30 seconds on each side until the shrimp turns pink. Remove the shrimp from the pan, and add the wine.

Turn the heat up to medium high and cook until it has almost evaporated. Add the tomatoes, and cook until the sauce thickens.
Return the shrimp to the pan, add the olives and capers, and cook for another minute.

Taste, and adjust seasonings if needed. Add the fresh parsley and butter, and mix well. Serve immediately, while hot and bubbly.

Buon appetito!

 

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