Gamberoni Recipes

GAMBERONI

Steps:

• To make the marinade add olive oil and prawns with a twist of salt and pepper and mix the garlic and chilli. Marinade in the fridge with a minimum of 15-20 mins
• To make the sauce heat the olive oil in a saucepan on a low heat add the garlic but dont let it go brown add the chopped tomatoes
• Boil some water to a high heat and add the spaghetti according to packet instructions cook it for 10-11 minutes then drain with a colander add the infused oil and return to the saucepan and then add the sauce.
• Cook the prawns on a moderate heat until all pink. Serve the spaghetti and sauce in a serving hot warm dish with the prawns Sprinkle some cheese.

GAMBERONI ALL'AGLIO - THE OLIVE GARDEN OFFICIAL RECIPE

Steps:

• HEAT oil in a sauté pan. Add onion and sauté 2 minutes. Add garlic and red pepper; do not brown garlic. Sauté 1 minute. Add shrimp, cook 1-2 minutes.
• ADD butter, wine, parsley, salt and pepper. Simmer until sauce thickens slightly & shrimp turn from opaque to pink.
• PLACE cooked, drained pasta on large platter. Evenly distribute shrimp and sauce over pasta and serve immediately.

SAUTEED GAMBERONI AND VEGETABLES WITH CORAL SAUCE

Steps:

• For the coral sauce: Peel the tails of the prawns while keeping the heads on. Heat some oil in a saute pan. Cook the shrimp for 3 to 4 minutes. Remove and set aside. Add the gray shrimp to the pan and cook for 1 minute. Reserve with the prawns. Rinse and dry the cuttlefish fillets. Cut it in pieces. Puree the prawns with the gray shrimp, cuttlefish, preserved lemon, 1/4 cup of the lobster stock and the lemon juice. Season the sauce with salt and pepper and then add the Espelette. Check the consistency, and adjust it with the remaining 1/4 cup lobster stock. Puree until the sauce is homogenous, 5 minutes. Pass the sauce through a fine mesh strainer. Check the seasoning and the consistency. Reserve.
• For the gamberoni: Shell the tail of the prawns while keeping the heads on, and leaving the tail shell in place. Store in a cool place.
• For the vegetables: Peel the carrots, and cut into 8 pieces. Peel the fennel. Wash the zucchini, remove top and tail. Cut the asparagus lengthwise into 2-inch pieces. Use a vegetable peeler to remove the hard outer skin. Wash and dry. Peel the red onions and rhubarb. Cut all of the vegetables using a mandolin into 1/2-inch-thick slices.
• Clean the scallions, removing their outer skin. Thinly slice. Cut each of the tomatoes into 3 petals.
• Remove the larger leaves of the lettuce. Cut the heart into 1/2-inch-thick slices. Reserve all of the vegetables.
• Cooking the gamberoni: Heat a drizzle of olive oil in a saute pan. Sear the prawns on each side, coloring them slightly. Cook for 6 to 8 minutes, depending on their thickness. Drain and keep warm.
• Cooking the vegetables: In a saute pan, heat a dash of olive oil. Add the carrots and sweat for 1 minute, then wet with a little bit of broth. Cover and cook. Add the fennel. Cook for 1 minute. Add the onions and asparagus. Cook for another minute. Add the spring onions and rhubarb. Cook for 1 minute, covered, over low heat. Eventually add a little bit of broth while the vegetables cook. Keep covered.
• Uncover and add the arugula and the fava beans. All the vegetables must remain crisp. Adjust the seasoning. Add the tomato petals. Mix gently.
• Finishing touches and presentation: Season the lettuce slices with a touch of olive oil, lemon juice and salt. Place in the bottom of the plates. Place the shrimp on top. Then place the vegetables. Finish with large drops of the coral sauce.

GAMBERONI ALL'AGLIO - THE OLIVE GARDEN OFFICIAL RECIPE

Steps:

• HEAT oil in a sauté pan. Add onion and sauté 2 minutes. Add garlic and red pepper; do not brown garlic. Sauté 1 minute. Add shrimp, cook 1-2 minutes.
• ADD butter, wine, parsley, salt and pepper. Simmer until sauce thickens slightly & shrimp turn from opaque to pink.
• PLACE cooked, drained pasta on large platter. Evenly distribute shrimp and sauce over pasta and serve immediately.

GAMBERI IN PADELLA (GARLICKY PAN-ROASTED SHRIMP)

Steps:

• Remove the dark intestinal veins from the shrimp. As you do, make each cut deep enough to butterfly the shrimp, so each can be opened flat like a book. Fill a bowl with ice water, add the sea salt and the butterflied shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.
• In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove and discard the whole peppers, if using. Sprinkle with parsley and serve immediately.

GAMBERONI GRIGLIATI IN FOGLIE DI LIMONE

Steps:

• Relieve the prawns of their shells, peeling them away, leaving the tail with its bit of shell intact and pulling out the veins from the head end, rather than slitting the prawns down their backs. Place the prawns in a large bowl.
• Blend the olive oil, lemon juice and zest, sea salt, and aniseeds and pour over the prawns, rubbing the mixture well into each of them.
• Cover the prawns, letting them rest while you build a wood fire. If using the leaves, place 2 prawns on each leaf and, depending on the size of the leaf, either fold it over the prawns, securing it with a toothpick, or place another leaf on top of the prawns, again securing one leaf to the other with toothpicks. Place the packages on a grill over the fire and roast them for 2 minutes or less to the side, depending on their size.
• If you are not using leaves, simply skewer the prawns, 2 or 3 to the stem, and roast them for a minute or so on each side, letting their edges char. In this case, immediately position the prawns, skewers and all, on a warmed, deep platter over which the warm, perfumed oil has been poured, presenting them at once.
• If you've used the leaves, pile the roasted bundles onto a warm platter, passing them about, either already having set a small pitcher of the perfumed oil at each place or sending a larger one round the table.
• In a small saucepan, heat the olive oil nearly to a boil, remove it from the flame and add the remaining ingredients. Cover the pan and permit the mixture to steep for 1/2 hour. Gently reheat the perfumed oil over the fire while roasting the prawns. It should be very warm.