Shrimp Palermo Food

SHRIMP PALERMO

Shrimp Palermo image

Make and share this Shrimp Palermo recipe from Food.com.

Provided by Christopher in Colo

Categories European

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

12 large shrimp
2 hot Italian sausage
2 ounces clarified butter
1 clove garlic, finely diced
1 tablespoon diced shallot
3 ounces white wine chablis
1 tablespoon seasame seed tahini (paste)
1 tablespoon sesame seeds
1 teaspoon crushed red pepper flakes
1 teaspoon dry oregano
1 teaspoon dry basil
1 teaspoon salt
2 teaspoons Tabasco sauce
1/2 cup diced tomato
1 cup crushed tomatoes
1/2 lb cooked linguine

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

Nutrition Facts : Calories 1123.6, Fat 54.4, SaturatedFat 23.8, Cholesterol 172.1, Sodium 2699.8, Carbohydrate 108, Fiber 8.4, Sugar 10.7, Protein 43.7

SHRIMP PALERMO

Shrimp Palermo image

Categories Orange Shrimp Fennel Winter Bon Appétit

Yield 2 Servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 1/2 cups sliced fresh fennel bulb
1/2 pound uncooked large shrimp, peeled, deveined
3 large garlic cloves, minced
1/3 cup dry vermouth
3 tablespoons orange juice
1 teaspoon grated orange peel
Orange slices (optional)
Chopped fennel fronds (optional)

Steps:

Heat oil in heavy medium skillet over medium heat. Add fennel; sauté until beginning to soften and color, about 5 minutes. Add shrimp and garlic; sauté 1 minute. Cover skillet; cook until shrimp are just pink, about 2 minutes. Add vermouth, orange juice and orange peel to skillet. Increase heat to medium-high; cook uncovered until sauce is slightly reduced and shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper.
Transfer shrimp to plates; top with sauce. Garnish with orange slices and sprinkle with fennel fronds, if desired.

SHRIMP FRA DIAVOLO

Shrimp Fra Diavolo image

Provided by Giada De Laurentiis

Categories main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Steps:

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

SHRIMP WITH SCALLOPS PALERMO AND PASTA

Shrimp With Scallops Palermo And Pasta image

This comes from the chef at Cantone's, an Italian restaurant in Harrisburg, PA. I haven't made it, but have tried it and it is delish! Prep and cook times are a guess.

Provided by keen5

Categories European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb tri-colored tortellini
2 lbs shrimp
2 lbs scallops
2 ounces olive oil
1 clove garlic, minced
1 -2 shallot, minced
1 red bell pepper, thinly sliced
1/2 lb snow pea pods
2 ounces dry white wine (Chablis or chardonnay)
2 tablespoons Dijon mustard
2 ounces madeira wine
2 ounces heavy cream
2 spring onions, finely minced
1 ounce smoked mozzarella cheese

Steps:

Sear shrimp and scallops in olive oil.
Add garlic, shallots, sliced red pepper, snow pea pods, white wine, Dijon mustard, Madeira wine and the cream.
Stir occasionally.
Reduce heat and allow to simmer until vegetables are crisp-tender.
Meanwhile, cook Tortellini according to package directions, then drain.
Pour shrimp and scallop mixture over the Tortellini.
Top with smoked mozzarella and spring onions.

Nutrition Facts : Calories 1014.3, Fat 34, SaturatedFat 11.3, Cholesterol 590.4, Sodium 1402.3, Carbohydrate 64, Fiber 3.2, Sugar 3.1, Protein 103.6

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