Shrimp Alla Romana Food

SAMBUCA SHRIMP

Steps:

• Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
• Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
• In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
• Add Sambuca and flambe, (if open flame, remove from heat).
• Reduce heat immediately and add the butter, garlic and cream mixture.
• Simmer for about 5 minutes and serve immediately.

SHRIMP A LA DIABLA (CAMARONES A LA DIABLA)

Steps:

• Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
• Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
• Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
• Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
• Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.

SHRIMP ALLA MARINARA

Steps:

• Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
• Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
• When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
• Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

ROMAN-STYLE FISH SOUP (ZUPPA DI PESCE ALLA ROMANA)

Steps:

• In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.
• Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings.
• Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.

GNOCCHI ALLA ROMANA

Steps:

• Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg.
• Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.
• Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.

SHRIMP ROMAINE SALAD

Steps:

• In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice concentrate, vinegar, oil, tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing.

SALTIMBOCCA ALLA ROMANA

Steps:

• Pound veal between sheets of waxed paper until thin and even.
• Place one sage leaf on each piece of veal and cover with the prosciutto, secure with a toothpick if needed.
• Heat frying pan to hot, but not smoking, add butter and olive oil.
• Sauté veal on the side without the prosciutto approx 3 minutes.
• Turn and sauté the other side another 3 minutes.
• Remove from pan and add the wine, chicken broth and sage, scraping up any brown bits that may be on the bottom of the pan.
• Cook one minute on high, check seasoning and add salt and pepper to taste.
• Return the veal to the pan to re-warm.
• Serve and enjoy.

BUCATINI AMATRICIANA ALLA ROMANA

Steps:

• In a skillet sauté onion and garlic in a sufficient amount of olive oil.
• When they are well cooked, add the crumbled bacon and tomatoes, season with salt and pepper (or red pepper).
• *if you are using the tinned tomatoes, mush them up in small pieces.
• Bring to boil and cook for several minutes until the flavours are well blended and some of the extra liquid is evaporated.
• Meanwhile cook the pasta al dente, and drain.
• Toss the tomato mixture together with the pasta, serve with plenty of freshly grated cheese.

TRIPE ALLA ROMANA

Steps:

• Trim any fat from tripe, then rinse tripe under cold water. Soak tripe in a large bowl of fresh cold water 1 hour, then rinse again.
• Put tripe in an 8-quart pot of cold water and bring to a boil, then drain and rinse. Bring tripe to a boil again in pot filled with fresh cold water, then reduce heat and simmer, uncovered, turning tripe occasionally and adding more hot water to pot if necessary to keep tripe covered, until very tender, about 4 hours (tripe will have a strong aroma while simmering). Drain in a colander and cool completely.
• While tripe is cooking, heat olive oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring frequently, until softened, about 8 minutes. Add salt, pepper, and wine and boil, stirring, 1 minute. Pour juice from tomatoes into sauce, then chop tomatoes and add to sauce with the 2 cups cold water and mint. Simmer sauce, uncovered, 30 minutes.
• Trim any remaining fat from tripe and cut tripe into 2- by 1/2-inch strips. Add to sauce and simmer, uncovered, stirring occasionally, until tripe is a little bit more tender but still slightly chewy, 45 minutes to 1 hour. Season with salt and pepper.
• Serve tripe sprinkled with finely grated Pecorino Romano cheese and additional chopped fresh mint. Serves 4 main-course servings.
• Notes: Tripe in sauce can be cooked 2 days ahead and chilled, covered. Reheat before serving. Tripe is excellent served over pasta.
• That's it!

CHICKEN ALLA ROMANA

Steps:

• Season the chicken with the salt and pepper.
• In a heavy large skillet, heat the olive oil over medium heat.
• When the skillet is hot, brown the chicken on both sides.
• When done, remove chicken and set aside.
• In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
• Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
• Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
• If serving immediately, add the capers and stir to combine.
• If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers and serve.

CAPELLINI AND SHRIMP ALLA ROSA

Steps:

• In a large saucepan, melt 3 tablespoons of the butter over moderately low heat. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until thick, about 45 minutes. Stir occasionally during cooking.
• During the last 10 minutes of cooking, put a large pot of water on the stove and bring to a boil, getting ready for the pasta.
• Mash the tomatoes with a potato masher until all large pieces are broken up. (Original recipe says to run through a food mill, but I don't think it's necessary)
• Add the heavy cream and bring the sauce to a boil over moderate heat.
• Add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes.
• Add salt to the pot of boiling water, then add the pasta. Cook until the pasta is just done, about 3 minutes. Drain.
• Toss the pasta with the remaining 1 tablespoon butter.
• The original recipe says to serve the pasta topped with the sauce, but we like to just mix it all together in the pot and serve already coated.
• You can pass freshly grated parmesan at the table, if desired.