After you’ve trimmed the tree, it’s time for a hearty reward.
Shell, clean 6-8 large shrimp per person. Pat dry and set aside in a bowl.
In a large deep fry pan, heat 1 jar Rao’s or Citarella Arrabbiata sauce. Add 1/2 cup dry red wine, 1/4 tsp. cayenne, pepperoncini flakes and dried oregano to taste. Stir.
Add shrimp to the sauce and cook on medium heat to keep a low boil until done, about 6 minutes. Serve over favorite pasta.
Top with spicy fresh mozzarella balls and/or basil leaves. Finish with lemon zest.
You can use any tomato sauce, just add more pepperoncini flakes than you would for Arrabbiata. It’s meant to be spicy hot. Il diavolo!
Great with a freshly baked crusty bâtard from Hungry Ghost Bakery in Northampton, Massachusetts. Lots of sauce to dip it in.
Clean and devein eight large shrimp per person. Pat dry.
In a large bowl, add 1/4 cup olive oil, garlic paste, oregano, red pepper flakes, black ground pepper to taste. Stir. Add shrimp and toss to coat. Refrigerate for a couple of hours or so.
When ready to eat, take out shrimp and bring to room temperature. Place coated shrimp on a baking sheet so not touching. Broil on high heat top rack for 4 minutes. Don’t turn. Remove from oven.
Finely chop 6-8 cloves fresh garlic, 2 small shallots, 1/2 cup fresh parsley. Squeeze juice of 1 1/2 lemons into a cup. In a large sauté pan, brown a stick of butter until bubbly. Add the garlic and shallots and brown. Add 1 cup dry white wine. Stir. Add lemon juice and parsley. Turn off heat.
Place eight shrimp into each pasta bowl or deep plate. Pour the sauce evenly over the shrimp on each plate. Add a bit more fresh parsley and grate lemon zest on top.
Serve with that crusty bread. Dunk liberally.
From North Shore Seafood in Northampton, Massachusetts. Thanks, Mike Netto.
Pour into a conventional blender with steel blade:
3/4 cup olive oil or vegetable oil (I prefer olive)
1/2 cup chopped green onion
1/2 cup chopped red onion
3/4 cup chopped tomatoes
1/4 cup chopped jalapeño pepper
3/4 cup Maille whole grain Dijon mustard
1/4 cup chopped celery
2 tbs. chopped garlic
2 tbs. prepared horseradish
1/4 tsp. cayenne
salt & ground black pepper to taste
Blend until smooth. Pour remoulade sauce mixture into an airtight container and chill for at least 1 hour. Keeps in the fridge for 2 weeks. Can be used with fish, seafood, or as a sandwich spread.
Peel, devein, clean 16 large shrimp for 2. Dry on a paper towel. Toss in a bowl with 1/4 cup olive oil, 1/4 tsp. each dried oregano, basil. Place on a baking sheet and broil on top rack for 6 minutes, without turning, ’til pink.
Serve 8 shrimp on each plate and squeeze juice of 1 large lemon over them. Top with a generous dollop of the remoulade sauce. With rice or couscous.