*  Exported from  MasterCook  *

             Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

Recipe By     : The Little Dishes of Italy: Antipasti
Serving Size  : 4    Preparation Time :0:00
Categories    : Antipasto                        Seafood
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         large shrimp -- peeled
   2      teaspoons     sea salt
     1/4  cup           olive oil
   2      cloves        garlic -- finely chopped
   1      pinch         red pepper flakes
                        or
   1      whole         hot peppers -- dried, to taste
     1/4  teaspoon      salt -- to taste
   2      tablespoons   dry white wine
   1      tablespoon    fresh Italian parsley -- chopped

 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 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. Remove and discard the whole peppers, if using. Sprinkle with
parsley and serve immediately.

 Variation with tomato: Add 1 small ripe tomato, peeled, seeded and
coarsely chopped, or two canned plum tomatoes, seeded and coarsely
chopped, to the sauteed shrimp in the skillet. Stir to mix, then add the
wine and proceed with the recipe.



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NOTES : Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

c 1996 thrive@the healthy living experience
all recipes: "The Little Dishes of Italy: Antipasti" by Julia Della
Croce c 1993

        Here is one of the most popular ways for cooking shrimp in Italy
and throughout the Mediterranean.  Good Italian or French bread should
always be served with this dish for sopping up the garlicky sauce.