← Back to Search Results
sauteeing American, Campania, Italian, mediterranean
Shrimp Alla Caprese

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Serves 4

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

Directions

1. 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.

2. 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.

3. 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.

Notes

Wine suggestion: Greco di Tufo


© 2000 John Mariani and Galina Mariani
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

540kcal (27%)
112mg (11%)
8mg (13%)
198mcg RAE (7%)
534mg
81mg
37g
1g
0g
5g
290mg (97%)
686mg (29%)
10g (52%)
32g (49%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
food-to-live-by Food to Live By
by Myra Goodman
cook-with-jamie Cook with Jamie
by Jamie Oliver
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
desserts-4-today Desserts 4 Today
by Abby Dodge
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?