Best Gamberi In Padella Garlicky Pan Roasted Shrimp Recipe Epicuriouscom Recipes

Gamberoni in Padella (Sauteed Jumbo Shrimp) image

Provided by Debaylady

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs jumbo shrimp, cleaned, veined with shell
3 tablespoons olive oil
2 garlic cloves, peeled and crushed
1 1/2 teaspoons red peppers, crushed
1/2 cup tomatoes, crushed and (optional)

Steps:

Wash shrimp and set aside.
In frying pan, combine olive oil, garlic, salt to taste, crushed red pepper and the tomatoes, if desired.
Saute' until garlic is just about golden. (This is how the directions are printed.).
So, if adding the tomatoes -- I would after garlic turns golden.
Add shrimp. Reduce heat and cook until shrimp turn pink. Place shrimp in serving dish and drizzle remaining oil mixture over them. Serve hot.

Nutrition Facts : Calories 272.5, Fat 13.1, SaturatedFat 2, Cholesterol 258.8, Sodium 252.4, Carbohydrate 2.1, Fiber 0.1, Sugar 0.1, Protein 34.7

Gamberi in Padella (Garlicky Pan-Roasted Shrimp) image

Provided by Julia Della Croce

Yield Makes 4 servings

Number Of Ingredients 8

1/2 pound large shrimp, peeled
2 teaspoons sea salt
1/4 cup extra-virgin olive oil
2 large cloves garlic, finely chopped or passed through a garlic press
pinch of dried red-pepper flakes, or 1 or 2 whole dried peperoncini (hot peppers)
1/4 teaspoon salt, or to taste
2 tablespoons dry white wine
1 tablespoon chopped fresh Italian parsley

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.