Cookstr.com

Shrimp Alla Caprese

Updated February 23, 2016
(1 Votes)

0 Comments

This image courtesy of JosephDeLeo.cookstr.com

One of the few chefs presenting real Capri-style food in this country is Andrea Apuzzo. Every Italian food lover from New Orleans eats at his always busy ristorate, Andrea’s, in Metairie, Louisiana. This shrimp dish is typical of Apuzzo’s lively style. Try it on its own, or over angel hair pasta.

Wine suggestion: Greco di Tufo

Serves4

Cooking Methodsauteeing

CostModerate

Moderate

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner

Moodromantic

Taste and Texturebuttery, garlicky, herby, hot & spicy, light, salty, savory, tangy, winey

Ingredients

  • 1½ pounds shrimp, peeled and deveined
  • Salt, preferably kosher
  • Freshly ground black pepper
  • 5 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons brandy
  • 1½ cups dry white wine, such as Soave
  • 1½ cups fish stock
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh oregano
  • 4 fresh basil leaves, chopped
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons (½ stick) unsalted butter

Instructions

Season the shrimp with salt and pepper. In a large sauté pan, heat 4 tablespoons of the olive oil over high heat. When it is hot, add the shrimp and quickly sear on all sides, 2 to 3 minutes. Transfer the shrimp to a platter.

In the same sauté pan, heat the remaining 1 tablespoon olive oil over low heat. Add the garlic and cook, stirring, for 1 to 2 minutes. Increase the heat to mdium-high, add the brandy, and let it evaporate, about 30 seconds. Add the white wine and simmer until it has reduced by half, 3 to 5 minutes. Add the fish stock, rosemary, oregano, basil, and red pepper flakes, and bring to a simmer. Cook over medium-low heat for 5 minutes.

Return the shrimp to the sauté pan, add the lemon juice, and heat for 2 to 3 minutes. Correct the seasoning, if necessary, and remove the rosemary and oregano sprigs. Blend in the butter, ½ tablespoon at a time. Serve immediately.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password