Il Lumache Di Gamberetti Recipes

LUMACHE DI MARE: SAUTEED SEA SNAILS

Steps:

• To clean and cook sea snails: Boil the snails for approximately 20 minutes in a pot of water. This will remove the sand and grit trapped inside the shell and cook the snail meat.
• In a saucepan, heat up the olive oil and saute the garlic and chopped chile pepper. Then add the snails. Add the wine and cook for a few minutes. Add salt, parsley and toss together well. Serve immediately.

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.

PASTA GAMBERETTI E PINOLI - MACARONI GRILL COPYCAT

Steps:

• In a large skillet, melt the 2 tablespoons butter over medium-high heat. Add the garlic and saute for about 30 seconds, just enough to make the garlic sizzle. Add the mushrooms and saute briefly.
• Add the shrimp and saute for about 30 seconds, until the shrimp is just half cooked.
• Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook for 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.
• Add the heavy cream to the pan and let cook for 3 minutes to reduce. Stir in the lemon juice. Remove the pan from the heat and add the 4 tablespoons cold butter, 1 tablespoon at a time, stirring in the next piece after the one before it has just melted.
• Season with salt and white pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach, and cook, stirring for 1 1/2 minutes or just until the spinach has wilted.
• Return the shrimp to the pan and stir to coat and heat through.
• To serve, divide the angel hair pasta between two warmed serving dishes. Arange the shrimp on top, spoon the remaining contents of the pan equally over the shrimp, and sprinkle with the toasted pine nuts.

IL LUMACHE DI GAMBERETTI

Steps:

• Prepare all the ingredients in advance so you have everything to hand
• In a large pan on high heat add the oil and chorizo, fry untill slightly browned then add the onion
• and continue to fry until onion has softened. Add the garlic, cook for another minute then add the celery and yellow pepper, cook for a further 2 minutes.
• Add in half the basil, half the chillies and the tomato paste, cook for a minute. Now add the tinned tomatoes, sugar, red wine vinegar, garlic paste,
• the rest of the basil and chillies, stir well and turn the heat down low to barely a simmer, add salt and pepper to taste.
• Fill another large pan 2 thirds with water and bring to the boil, measure out your pasta. I use the bowl that i am going to serve in to do this,
• about half a bowl per person should be right. When water is boiling add the pasta and cook for 10 minutes.
• Now put the prawns and baby plum tomatoes into the sauce, turn off the heat and cover.
• Drain the pasta making sure all the water is gone, do not rinse. add the pasta to the sauce so it is nicely covered in the sauce. you might have some cooked
• pasta left over, if so don't worry its better to have pasta left than put too much in and not have enough sauce.
• I like to leave the pasta in the pan covered while i warm the plates, this seems to make the flavors more intense.
• Divide the pasta evenly between the bowls making sure they all have the same amount of prawns, then sprinkle a generous portion
• of parmesan on top and serve and enjoy.