Submitted by susanna halbrook
About the cook: My name is Susanna and I was born and raised in Vicenza, Italy in 2001 I became a military wife and among the many moves I came to Columbia SC in 2007 and after my husband retirement in 2013 we made this our retirement home. Great culinary experiences are a passion of mine. I've enjoyed 7 course wine pairing dinners, tasting a carrot freshly pulled from the ground, and everything in between. Wherever your food passion lies I like to meet you there to create great culinary experiences. I have been the finalist for a local school district chopped competition and among my judges I had the privilege to have the winner of the Grilled Chopped competition on Food Network. This year I have decided, to venture out on my own to create "in home" experiences as a personal chef. I now enjoy making food for private dinner parties and social gatherings; teaching cooking classes.
About the dish: I love hosting due to my passion for cooking and when I don't have a lot of time but still want to impress the American palate I pull out this simple very tasty and versatile recipe. The key for this recipe is the quality of the fish. I grew up by Venice in Italy and fresh fish was an everyday deal, now I live in SC and fresh shrimp vendors are easy to find as well, pretty lucky!
National Origin: Italia
Estimated Time: 30 to 60 Minutes
- 1 lbs of jumbo shrimp deveined
- 1 12oz can of San Marzano peeled tomatoes
3 garlic cloves peeled
1 oz glass of white dry wine or dry rose'
Extra Virgin Olive Oil
hot pepper spice
prezzemolo (italian parsley)
1) Rinse the Jumbo Shrimp previously deveined and pat dry them with a paper towel set a side
2) Heat a large pan and than add 4 tbs of E.V.O. add the garlic and squeeze with a fork, let it cook for
2 minutes on medium heat. Remove the garlic.
3) Add the shrimp, salt and pepper and than add the tomatoes previously chopped. Cook for 5 minutes.
4) Add white wine and cook for 10 minutes.
5) Add chopped parsley and cook for 5 more minutes uncovered.
This sauce it’s ever better if just a bit spicy so I add a whole dry red hot pepper for the last 5 minutes, than I remove it.
This is a versatile sauce, it could be used by adding pasta to the pan and sautee’ for 2 minutes, or as a fish soup by adding a toasted slice of Tuscan Bread on the bottom of a bowl topped off with this yummy fish sauce.
Accompanied with a great Rose’ or Pinot grigio and voila’ dinner is ready!