| Shrimp Livornese |
My Shrimp Livornese is a spinoff of my Red Snapper Livornese recipe which can be found over here. The original recipe has a history that goes along with it, and as many of you know how much I love history, especially European history during medieval times and the Renaissance. So I wanted to make a dish from that era. This dish comes from an area of Italy called Livorno which is in the Tuscany region; in English it's called Leghorn. Livorno, at that time, was ruled by Fernando I de Medici, Grand Duke of the powerful Medici family.
The ingredients all go very well together and the flavors scream Italy and the Mediterranean basin! To see how I made it, keep reading.
The ingredients all go very well together and the flavors scream Italy and the Mediterranean basin! To see how I made it, keep reading.
Ingredients
- 2 lbs. extra large shrimp, peeled and deveined
- 2 tbsp. extra virgin olive oil (divided)
- 1 medium onion, diced
- 6 cloves garlic, chopped (divided)
- 1 (15 oz) can of chopped tomatoes
- 2 tbsp. capers, chopped
- 1 cup sliced black olives
- ¼ tsp. crushed red pepper (more or less according to how hot you like it)
- 2 tbsp. Italian parsley, chopped
- 1-2 tbsp. fresh lemon juice
- ½ cup dry white wine
- salt and pepper, to taste (not too much as the mixture will be salty and peppery from the olives, capers and red pepper flakes)
Instructions
- In a non stick skillet heat 1 tbsp. of the oil over low heat and sauté onions until tender, about 5-6 minutes, stirring occasionally. Add half the garlic and stir constantly for about 1 minute. Add in tomatoes, capers, lemon juice, wine, black olives, parsley, pepper flakes, salt and pepper. Bring to a boil and let boil for about 1-2 minutes so the alcohol can cook out of the wine. Lower the heat and simmer for another 3 minutes or so, stirring occasionally. When done, set aside. You can make this in advance and reheat it when ready to serve the shrimp.
- In a non stick pan heat the other tablespoon of oil over medium low heat and add the other half of the garlic and sauté for about a minute, stirring constantly. Add the shrimp to the pan and stir to combine. Cook the shrimp for about 2-3 minutes until pink and cooked through, stirring occasionally. Make sure not to overcook.
- Arrange shrimp in a large bowl in a circle and place warmed up vegetable mixture in the middle like I did in the picture. Enjoy!
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