I remember my paternal grandmother showing me an Italian map from her school days where she has a century ago map that illustrated " An Italy encompassing much of what was The old Yugoslavia and Austria."
Today, those borders had been reduced to form Italy´s most Eastern región called Friuli Venezia Guilia ..
This récipe was originally prepared with Adriatic prawns and served with Toscai White Wine from Fruili ..
We as a family have since updated the type of shellfish used and the preparation ..
Need:
5 tablesp of Italian Evoo
1 garlic clove crushed
1 Kilo of Crevettes or Jumbo Prawns of choice ( I prepare in tact in the shells because the shells provide a tremendous amount of flavor to the dish and they crack open while sauté-ing) .. However, one can remove heads, and crack shells and cook the Crevettes out of shells ) .. The Taste Profile: is not prawns. They are more similar to Alaskan King Crab, and are quite sweet and tender .. Not lobstery in texture ..
1/ 4 cup of fresh basil leaves finely chopped
2 tablesps. of Fresh Marjoram minced finely
2 tblsps of Fresh Italian Parsley
2 tsps of Hungarian Paprika or Smoked Pimentón de La Vera, Extremadura, Spain
Salt and Freshly ground Black pepper to taste
2 / 3 Cup dry White Italian Wine
1) Heat the Evoo in a heavy large skillet over médium heat.
2) Add the fresh garlic clove and sauté until Golden 2 minutes and then discard the garlic clove ..
3) Add the Crevettes and the fresh herbs and cook the prawns about 1 minute or 1.5 minutes per side and stir in the paprika ..
4) Salt and pepper to taste ..
5) Add the wine and cover and cook until prawns are cooked through, about a total of 3 minutes ..
6) Spoon the prawns on the plate on a bed of Bio Angel Hair Pasta ..
Heaven awaits ..
Serve with an Italian White wine or Prosecco of choice ..
Today, those borders had been reduced to form Italy´s most Eastern región called Friuli Venezia Guilia ..
This récipe was originally prepared with Adriatic prawns and served with Toscai White Wine from Fruili ..
We as a family have since updated the type of shellfish used and the preparation ..
Need:
5 tablesp of Italian Evoo
1 garlic clove crushed
1 Kilo of Crevettes or Jumbo Prawns of choice ( I prepare in tact in the shells because the shells provide a tremendous amount of flavor to the dish and they crack open while sauté-ing) .. However, one can remove heads, and crack shells and cook the Crevettes out of shells ) .. The Taste Profile: is not prawns. They are more similar to Alaskan King Crab, and are quite sweet and tender .. Not lobstery in texture ..
1/ 4 cup of fresh basil leaves finely chopped
2 tablesps. of Fresh Marjoram minced finely
2 tblsps of Fresh Italian Parsley
2 tsps of Hungarian Paprika or Smoked Pimentón de La Vera, Extremadura, Spain
Salt and Freshly ground Black pepper to taste
2 / 3 Cup dry White Italian Wine
1) Heat the Evoo in a heavy large skillet over médium heat.
2) Add the fresh garlic clove and sauté until Golden 2 minutes and then discard the garlic clove ..
3) Add the Crevettes and the fresh herbs and cook the prawns about 1 minute or 1.5 minutes per side and stir in the paprika ..
4) Salt and pepper to taste ..
5) Add the wine and cover and cook until prawns are cooked through, about a total of 3 minutes ..
6) Spoon the prawns on the plate on a bed of Bio Angel Hair Pasta ..
Heaven awaits ..
Serve with an Italian White wine or Prosecco of choice ..
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