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Shrimp in Anchovy Sauce |
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Serves: 4 Print this Recipe(Gamberi in Salsa di Acciughe) Category: Shrimp, Lobster, and Scallops One spring, the Gruppo Ristoratori Italiani, an organization of Italian restaurateurs in the United States, asked me to join them and a group of other food writers on a trip to the Marche region of central Italy. We stayed at a hotel on the coast and planned to take trips to explore the surrounding towns. One night, stormy weather made traveling all but impossible, so we ate at a local restaurant called Tre Nodi. The owner was a little eccentric and lectured us on his theories about politics, food, and cooking, but the seafood was wonderful, especially the big red Mediterranean shrimp cooked with anchovies. The shrimp were split nearly in half, then opened flat so that they could be coated thoroughly with the sauce. When we left, the owner gave each of us a small container of sand from the local beach to remind us of our stay. 1 1/2 pounds jumbo shrimp 4 tablespoons unsalted butter 3 tablespoons olive oil 2 tablespoons chopped fresh flat-leaf parsley 2 cloves garlic (large), very finely chopped 6 anchovy fillets, chopped 1/2 cup dry white wine 2 tablespoons fresh lemon juice Salt and freshly ground black pepper 1 Peel the shrimp, leaving the tail sections intact. With a small knife, slit the shrimp lengthwise along the back, cutting almost all the way through to the other side. Remove the dark vein and open the shrimp flat like a book. Rinse the shrimp and pat dry. 2 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler. In a large broiler-safe skillet, melt the butter with the olive oil over medium heat. When the butter foam subsides, add the parsley, garlic, and anchovies and cook, stirring 1 minute. Add the wine and lemon juice and cook 1 minute more. 3 Remove the skillet from the heat. Add the shrimp cut-sides down. Sprinkle with salt and pepper. Spoon some of the sauce over the shrimp. 4 Run the pan under the broiler and cook about 3 minutes or until the shrimp are just opaque. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Shrimp in Anchovy Sauce comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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