I’m impatiently waiting to recuperate enough to negotiate the stairs to my studio. I can easily get to the kitchen, so am indulging my creativity by cooking these days. Tonight my daughter helped me make another wonderful dish from Marcella Hazan’s Essentials of Classic Italian Cooking. My Cooking Italy assignment for the week – which I chose to accept – was Gamberetti all’ Olio e Limone, Poached Shrimp with Olive Oil and Lemon Juice . What a simple and wonderful dish!
Boil 2 quarts of water with salt, 2 tablespoons red wine vinegar, a carrot and stalk of celery. After 10 minutes, add the shrimp, cook briefly, just a few short minutes. Peel and devein. Add a a half cup olive oil, a half cup lemon juice, salt and freshly ground pepper to the still warm shrimp. Let marinate for an hour and you will have the most wonderful dish for an appetizer or entree. Does it get any easier? For the complete recipe, I recommend you buy the book – or check the blog post by our Cooking Italy leader, Angela.
Ideally, the shrimp should be wild, raw and in the shell. I didn’t have access to such perfect shrimp but I finally did try Trader Joe’s wild, raw shrimp – already peeled, deveined and with tail. You know what they say about two out of three! After the shrimp were cooked, my daughter pulled off the tails while I deveined what had been missed by Trader Joe. My daughter made the marinade and we let the shrimp sit at room temperature for an hour.
Then we feasted! The wild shrimp were noticeably tastier than farmed. They had flavor! The simple marinade was perfection – fine olive oil tempered by the acidity of the lemon. The bread basket kept moving, as everyone wanted to sop up the marinade. My family gave this recipe an enthusiastic “You can make this anytime!” review.
Oh – I will be using the Trader Joe’s wild shrimp from now on. The taste is worth the slight price differential. I also learned I should devein the thawed shrimp before I cook them, to make life easier.