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Italian Shellfish Recipes
Shrimp and Scallops
Orange Scallops
Shrimp in Garlic Sauce
(Serves 4 to 6)

Ingredients:

6 tablespoons unsalted butter
1/4 cup olive oil
4 garlic cloves, finly chopped
16 to 24 large shrimp, peeled and deveined
Salt
3 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice

Directions:

Melt the butter with the olive oil in a large skillet over medium heat.
Add the garlic; saute until the garlic islightly golden, about 3-4 minutes.
Increase the heat to medium-high and add the shrimp.
Cook the shrimp until they are just pink, 1 to 2 minutes.
Season with salt and add the parsley and lemon juice.
Cook 1 minute more and serve.
Orange Scallops
Shrimp and Scallops on a Skewer - Spiedini di Mare
(Serves 4)

Ingredients:

1/2 pound large shrimp, shelled and deveined
1/2 pound sea scallops
3 tablespoons olive oil
Salt and pepper
2 tablespoons chopped fresh parsley
1 teaspoon minced garlic
Few drops of Tabasco or favorite hot sauce
3/4 cup dried bread crumbs

3 tablespoons lemon juice
3 tablespoons butter, melted
Lemon wedges

Directions:

Place shrimp and scallops in a bowl.  Add the oil, salt and pepper, parsley,
garlic, and hot sauce.  Stir to coat the seafood with the other ingredients.

Put the bread crumbs on a plate or piece of wax paper.  Add the seafood to the
bread crumbs and mix thoroughly.  Spear the shrimp and scallops alternately
on 12 to 15-inch skewers.

Grill over charcoal, on an electric or gas grill, or under a preheated broiler.
Cooking time will vary depending on the size of the seafood and heat of the
grill.
Seafood is done when it is lightly browned and cooked through.
Place spiedini on a serving platter.   Combine lemon juice and melted butter
and drizzle over seafood.  Serve with lemon wedges.
Shrimp in Tomato, Caper and Pine Nut Sauce
(Serves 6)

Ingredients:

2 pounds large shrimp, peeled and deveined
1/2 cup olive oil
1 medium onion, finely chopped
1 fennel bulb, thinly sliced
2 garlic cloves, minced
2 cups diced canned tomatoes, drained
Salt and pepper
3 tablespoons pine nuts
6 tablespoons capers, drained and rinsed
4 bay leaves
Juice of 1 lemon
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley

Directions:

Heat olive oil in a large saucepan over medium heat.  Add the onion and fennel. 
Sauté for 15 minutes, until the vegetables are tender.  Add the garlic and cook
for 1 minute.  Add the tomatoes and cook for 15 minutes, stirring often.
Season with salt and pepper.  Add pine nuts and capers and cook for 10
minutes. 

Arrange the shrimp on top of the sauce.  Insert the bay leaves among the
shrimp.  Drizzle the lemon juice over the top.  Cover and cook for 3 to 5
minutes, until the shrimp are cooked through.  Remove and discard the bay
leaves.  Transfer to a serving platter.  Distribute the basil and parsley over the
top and serve.
Orange Scallops
(Serves 4)

Ingredients:

16 sea scallops
Salt and pepper
2-3 tablespoons olive oil
2 shallots, finely chopped
1 fennel bulb, thinly sliced
1 large garlic clove, thinly sliced
1/4 cup Sambuca liqueur
1 tablespoon orange zest
1/2 cup orange juice
1/2 cup white wine
1 tablespoon unsalted butter
2 tablespoons chopped chives

Directions:

Pat scallops dry with paper towels.  Season them with salt and pepper.

In a large skillet, heat oil over medium high heat.  When the oil is hot, add the
scallops.  Cook the scallops until golden brown on both sides, about 2
minutes per side.  Don’t overcook the scallops or they will get tough.
Remove the scallops to a plate and set aside.

Add a tablespoon of oil to the skillet if it is too dry.  Add the shallots and
fennel to the skillet.  Cook over medium heat for 2 minutes.  Add the garlic
and cook 1 more minute.  Remove the skillet from the heat and add the
Sambuca.

Return the pan to the heat and allow the liqueur to reduce a little.
Add the orange zest, orange juice, and wine.  Simmer until slightly
thickened, 3 to 5 minutes.  Stir in the butter and chives.  Return the scallops
to the skillet and cook just long enough to heat.  Transfer to a platter and
serve.
Baked Scallops with Marsala and Almonds
(Serves 4)

Ingredients:

1 pound sea scallops
6 tablespoons unsalted butter
2 tablespoons finely chopped shallots
2 tablespoons dry Marsala
1 to 2 teaspoons lemon juice
Salt and pepper
2 tablespoons sliced almonds
Lemon wedges

Directions:

Preheat oven to 375 degrees F.
Butter an 8-inch square baking dish or individual scallop shells.  If you are using 
scallop shells, place them on a baking sheet.  Cut scallops in half crosswise. 
Season the scallops with salt and pepper; place in the baking dish.

Melt butter in a small skillet.  Add the shallots and sauté until tender, about 2
minutes.  Stir in Marsala and bring to a simmer.  Stir in lemon juice and season
with salt and pepper.  Pour the mixture over the scallops.  Sprinkle almonds
over the top.  Bake 12 minutes or until scallops are opaque and almonds are
lightly browned.  Serve with lemon wedges.
RECIPES
Shrimp in Garlic Sauce
Shrimp and Scallops on a Skewer - Spiedini di Mare
Shrimp in Tomato, Caper and Pine Nut Sauce
Orange Scallops
Baked Scallops with Marsala and Almonds
 
 
 
 
 
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Copyright  2001 - 2016   Sandra Laux
ITALIAN SEAFOOD RECIPES >  SHELLFISH  (SHRIMP AND SCALLOPS)
GAMBERETTI, GAMBERELLI,
AND GAMBERONI
Gambero (GAHM-beh-roh) is the Italian
word for shrimp. There are many different
varieties of shrimp and prawns in Italian
coastal waters.  The smallest are the
gamberetti, smal lpin kor brown shrimp
which are usually boiled and served simply
dressed with olive oil and lemon juice as
part of an antipasto.  Next in size come the
gamberelli, pink prawns with a delicate
flavor.  These are the prawns most
commonly used in fritto misto di mare, or
mixed fried seafood.  Gamberi rossi are
the largest variety of prawns.  They are
highly prized for their strong flavor, and are
eaten plainly cooked and dipped in a bowl
of mayonnaise.  Best and most expensive
of all are the gamberoni, large succulent
prawns from the Adriatic.
Shrimp
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