Shrimp in stile Mazara del Vallo
The famous bright red shrimp of the port town of Mazara del Vallo in Sicily are unique with their intense color and sweet taste. I enjoyed them over couscous and with breadcrumbs and nuts. I developed an alternative version of the dish utilizing Gulf shrimp due to the unavailability of red shrimp in this region.
Ingredients
- extra Virgin Olive Oil (to taste)
- 1/4 cup ground almonds
- 1/4 cup fresh breadcrumbs
- zest and juice of 1 lemon
- salt and pepper to taste
- 2lbs shrimp
- 1 clove garlic, thinly sliced
- 1/4 tsp hot red pepper flakes
- 1/4 cup chopped parsley
- 1/2 cup white or sparkling wine
Directions
- Add 1 tablespoon of olive oil to a saute pan and brown the breadcrumbs and almonds. Transfer to a bowl and stir in the lemon zest. Stir in ¼ teaspoon salt. Set aside
- Heat 1 tablespoon of olive oil in the same pan and cook the garlic until it begins to soften; stir in the red pepper flakes. Raise the heat to high and add the shrimp and cook no more than 1 minute, stirring occasionally until they begin to turn white. Add the wine and allow it to evaporate. Season the shrimp with salt and pepper to taste.
- Transfer the shrimp to a serving dish and sprinkle the breadcrumb and nut mixture over the top. Add parsley and lemon juice to the shrimp.
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