Shrimp and Breadcrumb Sauce
This is a quick sauce that can be made in the time it takes to cook the pasta. If you buy fresh shrimp use their shells to make a simple stock. If not, Better Than Bouillon is a good substitute.
Start a pot of water for the pasta.
Clean shrimp and thoroughly dry them so they don’t steam. Season with salt and black pepper. Boil the shells in a cup of water and save it. (* If you don’t have shells substitute chicken, vegetable or fish stock. ) Lightly sauté shrimp in olive oil until lightly pink and remove. Add the anchovy and cook until it dissolves then sweat the onion and garlic. Add the tomato paste and blend.
Pour in the white wine and burn off the alcohol. Add ½ the stock and return the shrimps to the pan.
Stir in the breadcrumbs and sprinkle with parsley.
When the pasta is almost done add it to the sauce with the rest of the stock and finish cooking. if it’s too dry add some of the pasta water.
Portfolio and Yelp
Shrimp na Buzaru
This is a take on a Croatian recipe – na buzaru means stew. It’s typically made with langoustines in their shells. I found them difficult to eat so I used shelled shrimp instead.
Heat a tablespoon of the oil in pan over medium heat and toast the bread crumbs. Remove the bread crumbs and in the same pan heat the remaining oil over medium heat and sauté the onion. When the onion is translucent add the tomato paste, and mix until the onion is coated.
Add the garlic and cook for another few minutes but don’t brown the garlic. Add the wine and tomatoes. Taste for seasoning and bring to a boil. Reduce heat to medium-low, add the shrimp and simmer, covered until done – about 5 minutes. Stir in the toasted bread crumbs, the parsley, and give it a good squeeze of lemon. Serve with pasta, rice or bread.
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Robert Iulo –Writing Site and Yelp
Poached Shrimp Scampi
I have some problems with Shrimp Scampi. First, there’s the name. Is scampi a method of preparation or the name of what you’re eating? Is a scampi a shrimp or is it a langoustine, crayfish, a prawn or maybe even a Norwegian lobster? If it is a shrimp then when you say the name of the dish, Shrimp Scampi, you’re really saying “Shrimp Shrimp.”
I’ll let that go and deal with my real problem with this dish. It’s too garlicky and oily and not shrimpy and saucy enough. I’ve adapted this recipe from America’s Test Kitchen and with less oil, the addition of stock, poaching instead of frying and sliced instead of chopped garlic, it’s a lot better.
Start by heating 2 tbsps. olive oil in a pan. Add the shells and stir until they begin to color – about 5 minutes. Add the wine and simmer for another 5 minutes. Strain out the shells and save the stock.
Wipe out the pan and add the remaining olive oil. Add the garlic, black and red pepper. Simmer the garlic slowly and on a low flame for a few minutes, then add the reserved stock. Add the shrimp, cover and simmer for 5 minutes on medium heat.
While it’s simmering, mix the lemon juice with the corn starch. Remove the shrimp from the pan. Add the lemon-corn starch mix and 4 tbsps. butter. Whisk until it’s smooth. If it’s too thick add a little water and continue to whisk.
Check for seasoning. Return the shrimp to the pan, add the parsley, stir and simmer for 5 minutes and serve.
Click here for updated GALLERY II
Robert Iulo – Writing Site and Yelp