Serves 6-8.
Ingredients:
18 whole raw shrimp, peeled & cleaned
1 can straw mushrooms (or shittake)
3-4 garlic cloves (smashed, leave somewhat whole)
1 garlic clove, chopped
1/4 c. capers
1 peeled shallot
1/8 c. extra virgin olive oil
1 c. clam juice
1/4 c. cream sherry (cooking wine)
1 bag baby spinach
1/3 c. flour, seasoned to dust shrimp
1 sm. can whole tomatoes
Basil, chopped (to taste)
Parsley, chopped (to taste)
Salt and pepper to taste
Procedure:
Put oil (lightly coat) into large saute pan. Coat shrimp with flour; dust off excess. Let sit (do not move). Let
cook about 2 minutes on each side. Remove from pan and set aside. If needed, add a little more oil. Add shallots and smashed garlic cloves and let cook a little; add mushrooms, capers, 1-2 tomatoes from can (break them up). Let cook. Deglaze with cream sherry and clam juice. Let simmer. Add basil and parsley and let simmer about 5 minutes. When ready, add shrimp and cook another 5 minutes. Turn heat off. In another saute pan, heat oil (lightly coated) and add chopped garlic and spinach. Season with salt and pepper. Cook just until spinach starts to wilt. Put spinach in the middle of a platter or divide and individually plate. Top with shrimp and spoon sauce over.
Recipe Type: AuthenticIngredients:
18 whole raw shrimp, peeled & cleaned
1 can straw mushrooms (or shittake)
3-4 garlic cloves (smashed, leave somewhat whole)
1 garlic clove, chopped
1/4 c. capers
1 peeled shallot
1/8 c. extra virgin olive oil
1 c. clam juice
1/4 c. cream sherry (cooking wine)
1 bag baby spinach
1/3 c. flour, seasoned to dust shrimp
1 sm. can whole tomatoes
Basil, chopped (to taste)
Parsley, chopped (to taste)
Salt and pepper to taste
Procedure:
Put oil (lightly coat) into large saute pan. Coat shrimp with flour; dust off excess. Let sit (do not move). Let
cook about 2 minutes on each side. Remove from pan and set aside. If needed, add a little more oil. Add shallots and smashed garlic cloves and let cook a little; add mushrooms, capers, 1-2 tomatoes from can (break them up). Let cook. Deglaze with cream sherry and clam juice. Let simmer. Add basil and parsley and let simmer about 5 minutes. When ready, add shrimp and cook another 5 minutes. Turn heat off. In another saute pan, heat oil (lightly coated) and add chopped garlic and spinach. Season with salt and pepper. Cook just until spinach starts to wilt. Put spinach in the middle of a platter or divide and individually plate. Top with shrimp and spoon sauce over.
Recipe Author: Geri Colavolpe, Owner
Restaurant: Antonio's Ristorante, 672 Main Street, East Haven. CT, USA
Source: http://www.recipepubs.com/TOMSA/TOMSA%20book%20small%20file2.pdf