Gamberettidimare Recipes

GAMBERETTI DI MARE

Steps:

• Cut each of the tomatoes into 8 wedges. Cut the pepper into 1/4 inch strips.
• In a large skillet, melt the butter over medium-high heat. Add garlic, parsley, chives, brandy, cloves, and nutmeg. blend well.
• Add shrimp, mushrooms, tomatoes, and green pepper. Saute, stirring, until shrimp are cooked through.
• Using a slotted spoon, remove the shrimp and vegetables from the skillet. Place in a bowl and keep warm.
• Add flour to skillet and stir until blended, scraping bottom of skillet. Add vermouth and stir to deglaze pan. Reduce to low heat and simmer until sauce thickens.
• Pour sauce over shrimp and vegetables in bowl and toss to combine. Serve over hot cooked rice or pasta.

GAMBERI IN PADELLA (GARLICKY PAN-ROASTED SHRIMP)

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.

GAMBERONI

Steps:

• To make the marinade add olive oil and prawns with a twist of salt and pepper and mix the garlic and chilli. Marinade in the fridge with a minimum of 15-20 mins
• To make the sauce heat the olive oil in a saucepan on a low heat add the garlic but dont let it go brown add the chopped tomatoes
• Boil some water to a high heat and add the spaghetti according to packet instructions cook it for 10-11 minutes then drain with a colander add the infused oil and return to the saucepan and then add the sauce.
• Cook the prawns on a moderate heat until all pink. Serve the spaghetti and sauce in a serving hot warm dish with the prawns Sprinkle some cheese.

RAGU' DI GAMBERETTI

Steps:

• Pour the oil in a sauce pan and cook over medium heat, add the bacon and cook until it starts to brown, about three to four minutes. Next add the garlic and the asparagus and cook for two minutes. Add the red pepper stir and continue to cook for one more minute. Then add the shrimp and cook, stirring well, until it becomes pink in color, about two to three minutes. Add the wine and continue to stir until the wine has reduced by half, about two to three more minutes. Add the butter and stir well until it has completely melted into the sauce. Turn off the heat, add salt and pepper to taste and serve in individual pasta bowls with plenty of bread on the side!

ZUPPA DI MARE (SEAFOOD SOUP)

Steps:

• In a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
• Process to form a loose paste (I had to add more of the olive oil - add up to 2 more tablespoons to process).
• In a large saucepan or Dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
• Stir in the mussels and clams, tossing to coat in sofrito.
• Add wine, increase heat to medium high, and cook until reduced by half.
• Stir in stock, tomato sauce, and saffron; return to a simmer.
• Add diced fish and cook one minute.
• Add scallops, cook one minute.
• Add shrimp, cook one minute.
• Add squid; taste for seasonings.
• By this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point and I remove them so they don't get rubbery, then return them at the end), if not cover for a minute or so, until they open; discard any shells that do not open.
• Drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.