INGREDIENTS

INSTRUCTIONS

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 sautee gently until the garlic softens but is not browned,
about two minutes. Add the shrimp, placing them opened flat on the bottom
of the pan so they do not curl too much. Sautee, turning once, until they
are opaque, about two 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.
Variation with tomato: Add 1 small ripe tomato, peeled, seeded and coarsely
chopped, or two canned plum tomatoes, seeded and coarsely chopped, to the
sauteed shrimp in the skillet. Stir to mix, then add the wine and proceed
with the recipe.
Recipe By     : The Little Dishes of Italy: Antipasti
Posted to EAT-L Digest 12 October 96
Date:    Sun, 13 Oct 1996 13:06:46 -0400
From:    "Sharon L. Nardo" <snardo@ONRAMP.NET>
NOTES : Gamberi in Padella (Garlicky Pan-Roasted Shrimp) c 1996 thrive@the
healthy living experience
all recipes: "The Little Dishes of Italy: Antipasti" by Julia Della
Croce c 1993
Here is one of the most popular ways for cooking shrimp in Italy
and throughout the Mediterranean.  Good Italian or French bread should
always be served with this dish for sopping up the garlicky sauce.

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