Shrimp Alla Romana Recipes

TRIPE ALLA ROMANA

Steps:

• Trim any fat from tripe, then rinse tripe under cold water. Soak tripe in a large bowl of fresh cold water 1 hour, then rinse again.
• Put tripe in an 8-quart pot of cold water and bring to a boil, then drain and rinse. Bring tripe to a boil again in pot filled with fresh cold water, then reduce heat and simmer, uncovered, turning tripe occasionally and adding more hot water to pot if necessary to keep tripe covered, until very tender, about 4 hours (tripe will have a strong aroma while simmering). Drain in a colander and cool completely.
• While tripe is cooking, heat olive oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring frequently, until softened, about 8 minutes. Add salt, pepper, and wine and boil, stirring, 1 minute. Pour juice from tomatoes into sauce, then chop tomatoes and add to sauce with the 2 cups cold water and mint. Simmer sauce, uncovered, 30 minutes.
• Trim any remaining fat from tripe and cut tripe into 2- by 1/2-inch strips. Add to sauce and simmer, uncovered, stirring occasionally, until tripe is a little bit more tender but still slightly chewy, 45 minutes to 1 hour. Season with salt and pepper.
• Serve tripe sprinkled with finely grated Pecorino Romano cheese and additional chopped fresh mint. Serves 4 main-course servings.
• Notes: Tripe in sauce can be cooked 2 days ahead and chilled, covered. Reheat before serving. Tripe is excellent served over pasta.
• That's it!

SHRIMP ALLA MARINARA

Steps:

• Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
• Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
• When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
• Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

SHRIMP PATRICIO, SHRIMP VESUVIO, SHRIMP ROMANO

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.

BUCATINI AMATRICIANA ALLA ROMANA

Steps:

• In a skillet sauté onion and garlic in a sufficient amount of olive oil.
• When they are well cooked, add the crumbled bacon and tomatoes, season with salt and pepper (or red pepper).
• *if you are using the tinned tomatoes, mush them up in small pieces.
• Bring to boil and cook for several minutes until the flavours are well blended and some of the extra liquid is evaporated.
• Meanwhile cook the pasta al dente, and drain.
• Toss the tomato mixture together with the pasta, serve with plenty of freshly grated cheese.

SHRIMP ALLA ROMANA

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.