Large Shrimp Amalfi-Style / Gamberoni all'Amalfitana
Breathtakingly beautiful with jagged cliffs, the bluest water, the most stupendous lemon trees, and a coastline whose roads are a challenge for even an Indy 500 driver, I come for the fish: tender baby squid, sweet clams, grilled San Pietro, and of course the gamberoni, large shrimp. When I am home I prepare them Amalfitana style and when I do, I am transported back to that heavenly paradise that only Divine intervention could have invented.
- 2 tablespoons Filippo Berio olive oil for sautéing and grilling
- 1 large clove garlic minced
- 2 anchovies in olive oil, chopped
- 1 teaspoon hot red pepper flakes
- 5 large fresh plum tomatoes, seeded and diced
- 1 1/2 cups dry white wine
- 1/4 cup minced parsley
- Salt to taste
- In a pot of salted boiling water, cook the shrimp. Cool.
- Remove the heads, outer shell and intestinal track of the shrimp. (Use a small knife and make a slit along the curved side of each shrimp and use the tip of the knife to scrape out the intestine. Rinse the shrimp well and set aside.
- In a large sauté pan, add the oil and heat it over medium heat. Stir in the garlic, anchovies and hot red pepper flakes and cook, stirring with a wooden spoon until the anchovies dissolve in the oil.
- Add the shrimp, tomatoes and wine and cook covered over low heat for 3 to 4 minutes or just until the mixture is heated through and the tomatoes soften a bit. Do not overcook or the shrimp will be too tough.
- Stir in the parsley. Season to taste with salt.
- Serve in bowls and accompany with slices of good bread to mop up the juices.
This recipe was featured on Season 23 - Episode 2325.
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