Prep 1 hr
Cook 15 mins
Lidia Bastianich; Lidia’s Italy. Istria
- 24 large raw shrimp (1 ounce per shrimp)
- 8 tablespoons extra virgin olive oil
- 3 plump garlic cloves, finely chopped
- 1⁄2 cup finely chopped shallot
- 1 teaspoon coarse sea salt or 1 teaspoon kosher salt
- 1 cup white wine
- 1 tablespoon tomato paste
- 1 cup water
- fresh ground black pepper
- 1 tablespoon breadcrumbs
- 2 tablespoons chopped fresh parsley
- Without removing any of the shell, remove the vein (digestive tract) that runs inside the curving back of each shrimp—slice open the back with a sturdy sharp paring knife, cutting through the shell and scrape out the vein; rinse the shrimp and pat dry.
- Pour ¼ cup olive oil into saute pan; set over med-high heat.
- Scatter in the garlic; cook until sizzling, then stir in the shallots.
- When they are sizzling, stir in ¼ teaspoon salt and ¼ cup wine.
- Cook/stir frequently, until the wine is nearly completely evaporated and the shallots have softened.
- Drop in the tomato paste and stir it around the pan for a minute, coating the shallots and caramelizing.
- Pour in the rest of the wine, bring to a boil quickly, then add the water and ¼ teaspoon salt, stirring.
- Bring to a boil, then decrease heat and let the sauce bubble gently and reduce for about 5 minutes while you sear the shrimp.
- Add 2 tablespoons olive oil into a wide skillet; place over high heat until very hot.
- Scatter the shrimp in the pan, toss them in the oil, and season with the remaining ½ teaspoon salt.
- Cook for just a minute or slightly longer, until the shells are lightly colored and the flesh underneath is opaque, then turn off the heat.
- With the sauce still bubbling, slide in the seared shrimp and tumble to coat them all with the sauce.
- Stir in the pepper, then bread crumbs—use more crumbs if the sauce is thin.
- Cook for 2 minutes, then turn off the heat.
- Drizzle over the remaining 2 tablespoons olive oil and incorporate it well, tumbling the shirmp in the pan.
- Sprinkle the parsley on top, and serve immediately.
- Serve with crusty bread to sop up the sauce.
I have made this recipe several times since I bought this cookbook. The flavor is amazing because you sear the shrimp in the shell. Prep time is cut dramatically because you don't need to peel the shrimp. I love to grill some good bread brushed with olive oil to dip in the sauce that this dish makes. If it doesn't seem like there is enough sauce for me I add a little water to increase the amount. Also, if the larger shrimp are not on sale, buy the smaller ones and just weigh the amount to equal 24 oz.