Best Gamberi Al Rosmarino Shrimp With Pancetta And Rosemary Recipes

GAMBERI AL ROSMARINO (SHRIMP WITH PANCETTA AND ROSEMARY) image

Yield 4 - 6 Servings

Number Of Ingredients 9

8 oz. pancetta, finely chopped
1/4 cup olive oil
4 cloves garlic, thinly sliced
16 medium shrimp, deveined
Kosher salt and freshly ground black pepper, to taste
1/2 cup white wine
2 sprigs rosemary, stemmed
1 medium tomato, cored, seeded, and finely chopped
Crusty bread, for serving

Steps:

Heat pancetta and oil in a 12″ skillet over medium-high heat; cook until crisp, 6-8 minutes. Using a slotted spoon, transfer pancetta to a plate. Add garlic to skillet; cook for 1 minute. Season shrimp with salt and pepper; add to skillet. Cook until pink, about 2 minutes. Add wine, rosemary, and tomato; cook until wine is reduced by half, 2-3 minutes. Sprinkle with pancetta.

Sauteed Shrimp With Rosemary image

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Steps:

Combine olive oil, rosemary, garlic, and bay leaves in a saute pan.
Warm the ingredients over low heat for 2-3 minutes; let cool.
Meanwhile, peel/devein shrimp; rinse shrimp under cold running water; drain and dry well; place shrimp in a shallow dish.
Pour the contents of the saute pan over the shrimp; add in the lemon juice, salt, and pepper.
Toss the shrimp so that it is coated with the marinade.
Let the shrimp marinate for at least 1 hour but preferably for several hours, tossing the mixture from time to time.
If you marinate the shrimp for longer than 1 hour, refrigerate them and return to room temperature before cooking.
Transfer shrimp/marinade to a large pan; cook over high heat until shrimp are just opaque.
Lightly salt and serve with lemon juice.

Nutrition Facts : Calories 304, Fat 16.5, SaturatedFat 2.4, Cholesterol 259.2, Sodium 253, Carbohydrate 2.6, Fiber 0.1, Sugar 0.2, Protein 34.8

Gamberi in Padella (Garlicky Pan-Roasted Shrimp) image

Provided by Julia Della Croce

Yield Makes 4 servings

Number Of Ingredients 8

1/2 pound large shrimp, peeled
2 teaspoons sea salt
1/4 cup extra-virgin olive oil
2 large cloves garlic, finely chopped or passed through a garlic press
pinch of dried red-pepper flakes, or 1 or 2 whole dried peperoncini (hot peppers)
1/4 teaspoon salt, or to taste
2 tablespoons dry white wine
1 tablespoon chopped fresh Italian parsley

Steps:

Remove the dark intestinal veins from the shrimp. As you do, make each cut deep enough to butterfly the shrimp, so each can be opened flat like a book. Fill a bowl with ice water, add the sea salt and the butterflied shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.
In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove and discard the whole peppers, if using. Sprinkle with parsley and serve immediately.