Gamberetti Ragazzi
- Ready In:
- 29mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs large shrimp, shelled and deveined
- 2 lemons
- 1 1⁄2 lbs peeled deveined jumbo shrimp
- 2 fennel bulbs
- 1 onion, thinly sliced
- 1 red jalapeno chile
- 1 stalk lemongrass
- 4 tablespoons capers, rinsed
- 2 bunches scallions, thinly sliced
- 1 lime, juice of
- olive oil
- salt and pepper
directions
- Combine the fennel tops, lemon zest, seeds from the inside of the chili and the tougher outer stalks of the lemon grass in a pot with sufficient salted water to cook the shrimp. Bring to a boil. Poach the shrimp until just cooked, drain, and toss with the infused oil and the juice of the lemons and lime while still warm. Adjust the seasonings.
- Toss the shrimp, capers and scallions. Allow to marinate overnight.
-
Infused Oil:
- To make the infused oil warm the olive oil with the thinly sliced fennel bulbs, onion, diced chili and thinly sliced tender part of the lemon grass.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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