Best Gamberoni Recipes

JUMBO SHRIMP MARSALA HOUSEWIFE-STYLE (GAMBERONI ALLA CASALINGA SICILIANA)

Steps:

• 1. In a 10- to 12-inch sauté pan, heat the olive oil over medium-high heat until almost smoking. Add the onion and celery and cook until softened. Add the tomatoes, pine nuts, currants, capers, marsala, fennel seeds, red pepper flakes, and bay leaf and bring to a boil.
• 2. Remove the pan from heat and lay the shrimp in one layer in the tomato mixture. Cover, set over low heat, and simmer for 4 minutes. Remove from the heat, season with salt and pepper to taste, and allow to stand for 5 minutes, covered.
• 3. Serve warm, or allow to cool to room temperature.

GAMBERONI ALL'AGLIO - THE OLIVE GARDEN OFFICIAL RECIPE

Steps:

• HEAT oil in a sauté pan. Add onion and sauté 2 minutes. Add garlic and red pepper; do not brown garlic. Sauté 1 minute. Add shrimp, cook 1-2 minutes.
• ADD butter, wine, parsley, salt and pepper. Simmer until sauce thickens slightly & shrimp turn from opaque to pink.
• PLACE cooked, drained pasta on large platter. Evenly distribute shrimp and sauce over pasta 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.

PRAWN GAMBERONI

Steps:

• Cut the fresh loaf of bread and prepare garlic butter by mixing the butter, garlic puree and basil.
• Cover the bottom of a large frying pan with olive oil and heat gently, when oil is hot add garlic puree and heat for 1-2 minutes.
• Add Wagamama sauce, mix well and heat through.
• Turn up the heat and add a splash of your favourite dry white wine and allow to bubble for about a minute
• Add jumbo king prawns and stir until cooked.
• Serve in large bowl with bread and garlic butter on the side.

SAUTEED GAMBERONI AND VEGETABLES WITH CORAL SAUCE

Steps:

• For the coral sauce: Peel the tails of the prawns while keeping the heads on. Heat some oil in a saute pan. Cook the shrimp for 3 to 4 minutes. Remove and set aside. Add the gray shrimp to the pan and cook for 1 minute. Reserve with the prawns. Rinse and dry the cuttlefish fillets. Cut it in pieces. Puree the prawns with the gray shrimp, cuttlefish, preserved lemon, 1/4 cup of the lobster stock and the lemon juice. Season the sauce with salt and pepper and then add the Espelette. Check the consistency, and adjust it with the remaining 1/4 cup lobster stock. Puree until the sauce is homogenous, 5 minutes. Pass the sauce through a fine mesh strainer. Check the seasoning and the consistency. Reserve.
• For the gamberoni: Shell the tail of the prawns while keeping the heads on, and leaving the tail shell in place. Store in a cool place.
• For the vegetables: Peel the carrots, and cut into 8 pieces. Peel the fennel. Wash the zucchini, remove top and tail. Cut the asparagus lengthwise into 2-inch pieces. Use a vegetable peeler to remove the hard outer skin. Wash and dry. Peel the red onions and rhubarb. Cut all of the vegetables using a mandolin into 1/2-inch-thick slices.
• Clean the scallions, removing their outer skin. Thinly slice. Cut each of the tomatoes into 3 petals.
• Remove the larger leaves of the lettuce. Cut the heart into 1/2-inch-thick slices. Reserve all of the vegetables.
• Cooking the gamberoni: Heat a drizzle of olive oil in a saute pan. Sear the prawns on each side, coloring them slightly. Cook for 6 to 8 minutes, depending on their thickness. Drain and keep warm.
• Cooking the vegetables: In a saute pan, heat a dash of olive oil. Add the carrots and sweat for 1 minute, then wet with a little bit of broth. Cover and cook. Add the fennel. Cook for 1 minute. Add the onions and asparagus. Cook for another minute. Add the spring onions and rhubarb. Cook for 1 minute, covered, over low heat. Eventually add a little bit of broth while the vegetables cook. Keep covered.
• Uncover and add the arugula and the fava beans. All the vegetables must remain crisp. Adjust the seasoning. Add the tomato petals. Mix gently.
• Finishing touches and presentation: Season the lettuce slices with a touch of olive oil, lemon juice and salt. Place in the bottom of the plates. Place the shrimp on top. Then place the vegetables. Finish with large drops of the coral sauce.