Shrimp Bolognese

Gamberi alla bolognese

Cooking With Nick Stellino
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Ingredients:

8 tablespoons extra-light olive oil
6 large garlic cloves, thickly sliced
1⁄4 teaspoon red pepper flakes
1 tablespoon chopped fresh parsley
4 tablespoons chopped sun-dried tomatoes packed in olive oil
1⁄4 pound ham, cut in 1⁄4-inch dice
1 28-ounce can whole Italian-style tomatoes, drained and chopped, liquid reserved
2 cups clam juice
1⁄2 cup white wine
1 cup green peas
1⁄2 cup all-purpose flour
1 teaspoon paprika
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 pounds medium-sized raw shrimp, peeled and deveined (26-30 per pound)
1⁄2 cup white wine
1 tablespoon chopped fresh parsley for garnish (optional)
Serves 4-6
Printable Version
Heat half of the olive oil in a skillet or saucepan over medium heat. Cook the garlic, red pepper flakes, and parsley until the garlic is golden brown, about 1 minute. Add the sun-dried tomatoes and the diced ham. Cook for 3 minutes, stirring.
Add the chopped, drained tomatoes and a pinch of sugar if the tomatoes are tart. Simmer the sauce until most of the liquid has evaporated, about 4 to 5 minutes. Pour in clam juice, wine, and the reserved tomato liquid. Bring the sauce to a boil, add the peas and simmer until it is a nice sauce consistency, 15 to 20 minutes.
In a shallow bowl or plate, mix together the flour, paprika, salt, and pepper. Heat the remaining extra-light olive oil in a sauté pan or skillet over medium-high heat. Toss the shrimp in the seasoned flour mixture and fry in the hot oil for 1 minute on each side, until they are crisp and golden brown, but not completely cooked through. Pour in the wine, stirring to dislodge any flavorful brown bits that may stick to the bottom of the pan. Simmer to thicken the sauce and reduce the liquid by half, about 2 minutes. Pour the tomato sauce onto the shrimp and stir well to combine the flavors. Season with additional salt and pepper if desired.
Serve on a warm platter and sprinkle with the remaining parsley.
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