Shrimp Alla Caprese
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
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cooking for a date
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Texturebuttery, garlicky, herby, hot & spicy, light, salty, savory, tangy, winey
- 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
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.
2000 John Mariani and Galina Mariani