Shrimp Roman Style Recipes

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SHRIMP ALLA ROMANA



Shrimp Alla Romana image

One of our favourite shrimp dishes, which also happens to be easy and elegant! Use the largest available shrimp and serve over rice or with crusty bread to soak up the marvelous garlic butter. Source: Meridian Foods (Note: Oftentimes, we just do this in the skillet and skip the broiling part! The sauce is so delicious)

Provided by frozen_rain

Categories     European

Time 25m

Yield 6 shrimp, 4 serving(s)

Number Of Ingredients 9

20 -24 raw shrimp, with tails
3/4 cup butter
2 garlic cloves, minced
4 shallots or 1/2 cup green onion, thinly sliced
1 tablespoon lemon juice
4 teaspoons Worcestershire sauce
1 dash cayenne pepper
1 tablespoon chopped fresh parsley
1/4 cup dry white wine

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.

Nutrition Facts : Calories 371, Fat 35.1, SaturatedFat 22, Cholesterol 137.1, Sodium 349.1, Carbohydrate 6, Fiber 0.1, Sugar 0.8, Protein 7.1

SHRIMP RAMEN



Shrimp Ramen image

Shrimp joins bacon and mushrooms in a chicken broth for this simple ramen.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4

Number Of Ingredients 9

8 ounces bacon, chopped
5 garlic cloves, thinly sliced
2 cups sliced stemmed shiitake mushrooms (about 6 ounces)
7 cups low-sodium chicken broth
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Two 3-ounce packages ramen noodles (flavor packets discarded)
12 ounces peeled medium shrimp, halved lengthwise (about 20 shrimp)
2 tablespoons 1-inch-long pieces fresh chives

Steps:

  • Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Pour off all but 3 tablespoons of the bacon fat from the saucepan. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the shiitakes and cook, stirring, until browned, about 6 minutes.
  • Pour in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Add the ramen and boil until tender, about 2 minutes.
  • Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.

SHRIMP, ROMAN STYLE



Shrimp, Roman Style image

This Shrimp dish is based on a combination of ingredients traditionally used to cook tripe in and around Rome. It's a simple tomato sauce spiked with the powerful flavors of browned garlic, chiles, and mint. When you make it with tripe, it must cook a long time for the tripe to become tender; when you use shrimp, the dish is practically done as soon as the shrimp are added.

Yield makes 4 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 tablespoon garlic, slivered or not too finely chopped
6 small dried red chiles or hot red pepper flakes to taste
One 28-ounce can plum tomatoes, chopped, with their juice, or 4 cups chopped fresh tomatoes
Salt and freshly ground black pepper
2 pounds shrimp, peeled and, if you like, deveined
1 cup chopped fresh mint or 1 tablespoon or more dried

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.

SHRIMP AND ROMAINE STIR-FRY



Shrimp and Romaine Stir-Fry image

Yes, romaine hearts are surprising in a stir-fry, but once you try their mild crunch in this fresh and lively meal, you may swear off takeout.

Provided by Lillian Chou

Categories     Garlic     Leafy Green     Stir-Fry     Quick & Easy     Shrimp     Gourmet     Dinner     Seafood     Shellfish

Yield 4 servings

Number Of Ingredients 13

For sauce:
1/3 cup reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon dried hot red-pepper flakes for stir-fry
3 tablespoons vegetable oil
5 garlic cloves, forced through a garlic press
1 tablespoon finely chopped peeled fresh ginger
1 1/4 pounds peeled and deveined large shrimp (about 21 to 25 per pound), patted dry
2 romaine hearts, cut crosswise into thirds
Accompaniment: white rice

Steps:

  • Make sauce:
  • Stir together all sauce ingredients in a small bowl.
  • Make stir-fry:
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add shrimp and stir-fry until almost cooked through, about 3 minutes. Add half of romaine and stir-fry until it begins to wilt, then add remaining romaine and stir-fry until just wilted and shrimp are just cooked through, about 1 minute. Stir sauce, then add to stir-fry and simmer, stirring, 2 minutes.

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