Italian American Shrimp Recipes

SHRIMP FRANCESE

Shrimp Francese image

Our fast take on an Italian-American classic. Francese is usually made with battered chicken or veal but shrimp is even more delicious in the buttery lemon and white wine sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1 pound large shrimp (14 to 16), peeled and deveined, tails on
3 large eggs, beaten
1/2 cup finely grated (preferably on a Microplane) Parmesan cheese
All-purpose flour, for dredging
1/2 cup chicken broth
1/4 cup dry white wine
2 lemons, 1 juiced and 1 sliced
1 tablespoon extra-virgin olive oil, plus more as needed
1 tablespoon unsalted butter
1/4 cup packed fresh flat-leaf parsley leaves

Steps:

Slice each shrimp along the back to open (butterfly) slightly. Whisk together eggs and cheese in a shallow dish; place flour in another shallow dish. Dredge shrimp lightly in flour, then coat completely in egg mixture.
Whisk together broth, wine, and lemon juice; set aside. Heat a large skillet over medium-high heat. Swirl in oil, then butter. Cook shrimp in 2 single-layer batches, adding more oil between batches as needed, until golden, about 1 1/2 minutes on each side; transfer each batch to a plate when done. Pour broth mixture into skillet and cook, swirling skillet, until reduced by half, 1 to 2 minutes. Remove from heat, add lemon slices and parsley, and pour over shrimp. Serve immediately.

ITALIAN AMERICAN SHRIMP

Italian American Shrimp image

Vegetables are often used together with fish in traditional Italian cooking. This recipe is over the top and seems to have every available vegetable cooked with shrimp; to me it resembles jambalaya without the chicken and sausages, and it is great served over steamed rice or pasta.

Yield serves 6

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil
4 garlic cloves, sliced
1 stalk celery, cut into 2-by-1/2-inch strips
1 large carrot, cut into 2-by-1/2-inch strips
28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
1/2 teaspoon dried oregano
1/2 teaspoon peperoncino flakes
1 bunch scallions, trimmed and chopped
8 large cremini mushrooms, sliced
1 medium zucchini, cut into 2-by-1/2-inch strips
1 red bell pepper, cut into 2-by-1/2-inch strips
1/2 teaspoon kosher salt
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup fresh basil leaves, loosely packed, shredded

Steps:

Pour the olive oil into a large Dutch oven over medium heat. When the oil is hot, add the garlic, let sizzle for a minute, then add the celery and carrot. Cook and stir until the vegetables are softened, about 5 minutes. Pour in the tomatoes, then slosh out the can with 1 cup hot water and add that as well. Season the sauce with the oregano and peperoncino, bring to a rapid simmer, and cook until slightly thickened, about 5 minutes.
Toss the scallions, mushrooms, zucchini, bell pepper, and salt into the pot. Bring the sauce to a simmer, and cook until the sauce is thickened and the vegetables are tender, about 10 minutes more.
Stir in the shrimp. Simmer until they are pink and just cooked through, about 3 to 4 minutes. Stir in the basil, and serve as I like to do, over rice, pasta, or even polenta.

ZESTY ITALIAN SHRIMP

Zesty Italian Shrimp image

Make and share this Zesty Italian Shrimp recipe from Food.com.

Provided by A Pinch of This ...

Categories Brunch

Time 20m

Yield 1 pound, 8-10 serving(s)

Number Of Ingredients 3

Ingredients

1 lb medium shrimp, cooked and peeled
1 (16 ounce) bottle zesty Italian dressing
1 medium onion, halved and thinly sliced

Steps:

Combine shrimp, dressing and sliced onon in a medium container.
Chill at least 4 hours or overnight.
Serve and enjoy.

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