Gamberoni Food

GAMBERONI GRIGLIATI IN FOGLIE DI LIMONE

Steps:

• Relieve the prawns of their shells, peeling them away, leaving the tail with its bit of shell intact and pulling out the veins from the head end, rather than slitting the prawns down their backs. Place the prawns in a large bowl.
• Blend the olive oil, lemon juice and zest, sea salt, and aniseeds and pour over the prawns, rubbing the mixture well into each of them.
• Cover the prawns, letting them rest while you build a wood fire. If using the leaves, place 2 prawns on each leaf and, depending on the size of the leaf, either fold it over the prawns, securing it with a toothpick, or place another leaf on top of the prawns, again securing one leaf to the other with toothpicks. Place the packages on a grill over the fire and roast them for 2 minutes or less to the side, depending on their size.
• If you are not using leaves, simply skewer the prawns, 2 or 3 to the stem, and roast them for a minute or so on each side, letting their edges char. In this case, immediately position the prawns, skewers and all, on a warmed, deep platter over which the warm, perfumed oil has been poured, presenting them at once.
• If you've used the leaves, pile the roasted bundles onto a warm platter, passing them about, either already having set a small pitcher of the perfumed oil at each place or sending a larger one round the table.
• In a small saucepan, heat the olive oil nearly to a boil, remove it from the flame and add the remaining ingredients. Cover the pan and permit the mixture to steep for 1/2 hour. Gently reheat the perfumed oil over the fire while roasting the prawns. It should be very warm.

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.

GAMBERI IN PADELLA (GARLICKY PAN-ROASTED SHRIMP)

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.