*  Exported from  MasterCook  *
              Gamberi in Padella (Garlicky Pan-Roasted Shrimp)
 Recipe By     : The Little Dishes of Italy: Antipasti
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Antipasto                        Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         large shrimp -- peeled
    2      teaspoons     sea salt
      1/4  cup           olive oil
    2      cloves        garlic -- finely chopped
    1      pinch         red pepper flakes
    1      whole         hot peppers -- dried, to taste
      1/4  teaspoon      salt -- to taste
    2      tablespoons   dry white wine
    1      tablespoon    fresh Italian parsley -- chopped
  Remove the dark intestinal veins from the shrimp. As you do, make each
 cut deep enough to butterfly the shrimp, so each can be opened flat like
 a book. Fill a bowl with ice water, add the sea salt and the butterflied
 shrimp, and let stand for 15 minutes to bring out some of the briny
 flavor of the shellfish. (Removing their shells robs the shrimp of some
 of their natural flavor.) Drain and dry thoroughly with a cotton kitchen
  In a large skillet over medium heat, warm the olive oil. Add the garlic
 and hot pepper and sautee gently until the garlic softens but is not
 browned, about two minutes. Add the shrimp, placing them opened flat on
 the bottom of the pan so they do not curl too much. Sautee, turning
 once, until they are opaque, about two minutes on each side. Add the
 wine, stir and cook for an additional 30 seconds to allow alcohol to
 evaporate. Remove and discard the whole peppers, if using. Sprinkle with
 parsley and serve immediately.
  Variation with tomato: Add 1 small ripe tomato, peeled, seeded and
 coarsely chopped, or two canned plum tomatoes, seeded and coarsely
 chopped, to the sauteed shrimp in the skillet. Stir to mix, then add the
 wine and proceed with the recipe.
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 NOTES : Gamberi in Padella (Garlicky Pan-Roasted Shrimp)
 c 1996 thrive@the healthy living experience
 all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
 Croce c 1993
         Here is one of the most popular ways for cooking shrimp in Italy
 and throughout the Mediterranean.  Good Italian or French bread should
 always be served with this dish for sopping up the garlicky sauce.