I was recently on Vancouver Island with fresh fish and seafood all about. These side striped shrimp are new to me. Even when raw they are brightly coloured. This is the perfect dish for these shrimp.
Also important,the side stripe shrimp are on the Ocean Wise list of sustainably harvested fish and seafood. They come from the coast of British Columbia and are harvested with a beam trawl. This is a cone shaped basket that is towed close to the sea bed. It is an Ocean Wise approved method of harvesting shrimp and small fish.
This recipe is from the cookbook Lidia's Italy. She suggests serving right in the pan. Put out a bowl for shells and serve with plenty of garlicky grilled bread to sop up all the juices.
When purchasing all fish but especially shrimp check that it has the Ocean Wise label. The Vancouver Aquarium has the Ocean Wise program to let us know which fish are being harvested sustainably. Find the information at Ocean Wise at www.oceanwise.ca
Also important,the side stripe shrimp are on the Ocean Wise list of sustainably harvested fish and seafood. They come from the coast of British Columbia and are harvested with a beam trawl. This is a cone shaped basket that is towed close to the sea bed. It is an Ocean Wise approved method of harvesting shrimp and small fish.
This recipe is from the cookbook Lidia's Italy. She suggests serving right in the pan. Put out a bowl for shells and serve with plenty of garlicky grilled bread to sop up all the juices.
When purchasing all fish but especially shrimp check that it has the Ocean Wise label. The Vancouver Aquarium has the Ocean Wise program to let us know which fish are being harvested sustainably. Find the information at Ocean Wise at www.oceanwise.ca
Shrimp alla Buzara
1/2 c. extra
virgin olive oil, divided
1/4 c. bread
crumbs, preferably fresh
4 garlic cloves, diced
1/2 c. finely
chopped shallots
2 c. dry white
wine, divided
2 tbsp. tomato
puree
1 tbsp. cognac or
brandy
4 tbsp. finely
chopped parsley
Salt
Freshly ground
black pepper
2 lb. large raw
shrimp, tails and heads on
Chopped parsley
and olive oil for garnish
Heat 1/4 cup olive oil in a large skillet over medium high heat. Add the breadcrumbs and saute until the
breadcrumbs turn golden brown. Be careful not to burn.
Add the garlic and
shallots and saute until soft – about 2 minutes. Add 1/4 cup of white
wine and stir until the wine is nearly evaporated and the shallots are
softened, about 3 -4 minutes.
Add the tomato
puree and stir into the shallot mixture, caramelizing.
Add the rest of
the wine and cognac, bringing to a boil, then add the parsley. Add salt and freshly ground pepper to taste.
Reduce the heat
and allow to simmer gently while cooking the shrimp.
In another large
skillet, heat the remaining 1/4 cup olive oil over medium high heat until
very hot. Add the shrimp to the pan and saute until shells just turn pink.
Add the shrimp to
the simmering sauce. Allow to simmer for
a few more minutes. Adjust seasoning if necessary. Turn off heat.
Drizzle with good
quality olive oil and chopped parsley. Serve with crusty grilled bread.
Oh they look good..I just got Lidia's Italy yesterday!
ReplyDeleteWow. I will be looking for some tasty Italian treats from your kitchen now.
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