Shrimp Patricio Shrimp Vesuvio Shrimp Romano Recipes

Steps:

• FOR THE SHRIMP PREP: Peel and devein leaving the heads and tails on. In a large skillet, sauté the onion and garlic in the olive oil. when the onion is translucent, and the garlic begins to turn golden color, add the shrimp and sauté till the shrimps are all pink, remove the shrimp from the skillet and plate, leaving the onions and garlic and remaining olive oil in the skillet.
• FOR THE PATRICIO SAUCE: Add the cream to the skillet along with the chives, bring to a slight boil, stir well, then take off the flame and pour over the plated shrimp, salt and pepper to taste. serve right away.
• FOR THE VESUVIO SAUCE: In a skillet, add the crushed tomatoes with the juice, Italian spices, and red chili flakes, and bring to a boil, take off the heat and pour over the plated shrimp, serve right away. salt and pepper to taste, chili flakes added to taste.
• FOR THE ROMANO SAUCE: In a skillet, add a cup of the crushed tomatoes with juice, the 1/4 cup of marinara sauce, and bring to a boil, then pour over the plated shrimp, sprinkle with mozzarella cheese and serve right away.
• CHEF'S NOTES: Each recipe is for one person, I have included all three different sauces, so that you can choose how you want to make it.

Steps:

• Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor. Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor. With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Arrange cooked shrimp on plates. Spoon romesco sauce over and serve.

Steps:

• Melt butter.
• Add garlic and onions.
• Stir in lemon juice, worchestershire sauce, cayenne, parsley, and wine.
• Place shrimp on a heat-proof platter or broiling pan.
• Pour 1/2 of the garlic butter mixture over the shrimp; broil five inches from heat for 3 minutes.
• Turn shrimp over, and pour remaining garlic butter mixture over, and broil 3 minutes longer.
• Allow shrimp to marinate 2 minutes before serving.
• Serve over rice or with crusty bread.

Steps:

• Put the olive oil in a large, deep skillet over medium heat. Add the garlic and chiles. When the garlic begins to color, cook carefully until it browns just a bit. Turn the heat off for a minute to avoid spattering, then add the tomatoes.
• Turn the heat to medium-high and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally. Add salt and pepper to taste.
• Add the shrimp and cook, stirring occasionally, until all are pink, 5 to 10 minutes. Taste and adjust the seasoning; the sauce should be quite strong. Stir in the mint and serve.
• VARIATIONS
• This consistency makes the dish ideal as a topping for pasta: just cut the amount of shrimp to about a pound-with a pound of pasta as the base, there's no need for more than that. Start the water for the pasta when you start the sauce and begin to cook the pasta at the same time as the shrimp.
• The same procedure can be followed to make this dish using squid, which should be cooked just until tender, probably even less time than the shrimp, or scallops, which will take about the same time as shrimp.
• Almost all shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
• There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
• On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.

Steps:

• Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.
• Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.
• When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp into sauce. Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.