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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.

Serves 4


20 large shrimp in the shell - about 1 1/4 pounds

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 is featured on show 2325 - From the Sea.


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