A Seafood Recipe From Southern Italy
Want to see this ATL & CO show live? Click here: https://www.11alive.com/video/entertainment/television/programs/atlanta-and-company/a-seafood-recipe-from-southern-italy/85-b7472696-d77e-44e4-89a5-8753a811ff8dSouthern Italy is famous for its seafood, raw, cooked or fried. This recipe is a riff on some of the wonderful seafood we enjoyed on the recent trip to Southern Italy. The Italians would consider this an “Antipasto” or a small dish to be enjoyed before a meal or with a glass of wine as a snack.
Gamberi Marinata – Southern Italian Shrimp Cocktail 1 LB Peeled and Deveined Raw Large Shrimp, thawed if frozen 1/2 Cup Lemon Juice, (about 4 – 5 lemons) 12 Grape Tomatoes, quartered 1 Shallot, finely chopped About 4 Small Sweet Peppers, seeded and finely chopped (about 1/3 Cup) 1/2 Cup Chopped Basil 1 Large Avocado, chopped (avocado is a fairly recent ingredient for Southern Italy, but they are now grown in Southern Italy and Sicily) Lettuce for ServingStep One Bring a large pot of salted water to a boil over high heat. Turn off the heat, add 1 pound shrimp, and poach until the shrimp are opaque and just cooked through, 1 to 2 minutes. (Really! Just about a minute!) Immediately drain the shrimp and set aside until cool enough to handle, about 10 minutes, then cut the shrimp into about ½” pieces and place in a large bowl.
Step Two To the bowl, add the lemon juice, tomatoes, shallot, pepper, basil, and salt, stir to combine. Cover and refrigerate for at least 1 hour or up to 4 hours. Step Three Remove from the refrigerator and drain, if necessary. Just before serving, taste for seasoning and add salt to taste, then add the avocado to the dish. Gently stir to combine. Serve over shredded lettuce. What wine to enjoy with Gamberi Marinata? Falanghina is an excellent pairing. It is fresh, floral and citrus-driven, making it an “easy drinker” with the wonderful shrimp antipasto.