Nonnie Lucianos Old Country Shrimp N Food

SHRIMP PALERMO

Steps:

• Peel and devein Shrimp.
• Cook Sausage in oven 250 degrees for 20 Minutes.
• Cut Sausage into 1/2 in slices.
• Saute shrimp and sausage in clarified butter.
• When allmost done add garlic.shallots,wine,tahini,seasame seeds,basil,oregano,crushed red peppers,tabasco,salt diced tomatoes and crushed tomatoes.
• Simmer for 5 minutes
• Serve over Linguine

BEST LOW COUNTRY BOIL RECIPE

Steps:

• Fill a large pot with about 4 quarts of water. Add old bay seasoning, quartered lemons, smashed garlic, potatoes, and onions. Then bring to a boil.
• Boil for about 10 minutes or until potatoes are just beginning to become tender.
• Add the corn and sausage. Cook for 4-5 more minutes.
• Add the shrimp and cook for about 2 minutes until the shrimp becomes pink and opaque.
• Turn off the heat and reserve 1 cup of the broth.
• Drain the liquid, and transfer the shrimp and vegetables to a platter or dump onto newspaper.
• Serve with reserved broth, optional melted butter, and chopped parsly.

LOW COUNTRY BOIL

Steps:

• Heat an extra-large pot of water over medium-high heat (you can do this indoors or outside with a propane burner). Add the seafood seasoning and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until tender, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.
• Meanwhile, melt the butter in a small saucepan; remove from the heat and add the garlic and sprinkle with seafood seasoning. Drain the seafood mixture and transfer to a newspaper-lined table or a large platter. Season with salt and pepper. Serve with the garlic butter.

NONNIE LUCIANO'S OLD COUNTRY "SHRIMP 'N'

Steps:

• 1. Set 2 racks in oven so that they are evenly spaced.
• 2. Preheat oven to 450 degrees.
• 3. Slice polenta into 8 equal slices. Brush lightly with EVOO on both sides and sprinkle with salt and pepper to taste and arrange on a second baking sheet. Sprinkle tops of each with 1t Parmesan Cheese. Place in oven on bottom shelf (checking occasionally to make sure that it browns to a golden brown but does not burn).
• 4. In a medium bowl, combine shrimp, ¼ c olive oil, salt and pepper to taste, chopped garlic, red pepper flakes, lemon juice, and ½ of zest. Spread out on a baking sheet.
• 5. Add pine nuts to a medium, preheated, dry saucepan over medium/high heat until lightly toasted, shaking frequently (around 3 minutes). Remove from pan and let cool. Set pan aside.
• 6. Heat 1 16-oz jar of Ragu Roasted Garlic Parmesan to a medium sauce pan over medium heat for around 10 minutes, stirring frequently.
• 7. While sauce is cooking, place shrimp mixture in the oven on the top shelf. Cook shrimp for 6 minutes and remove and cover with foil.
• 8. Check polenta and remove when golden brown.
• 9. Add basil, parsley, and chopped tomato to sauce and cook for another 5 minutes until herbs are fragrant and tomato is warmed but not cooked.
• 10. To plate, arrange two slices of polenta on each plate. Divide the arugula evenly over each plate. Add shrimp over polenta. Spoon Roasted Garlic Parmasean sauce on top and finish each plate by sprinkling remaining lemon zest and pine nuts on top. Serve immediately.