Shrimp in Green Sauce

Gamberi in Salsa Verde

Shrimp freshwater boiled and seasoned with green sauce, nepitella, garlic, vinegar and extra virgin olive oil.

4 servings

Easy

THE shrimp in green sauce are a simple and fragrant preparation, designed to enhance the delicacy of the shrimp of fresh water with a herbaceous and aromatic dressing. The dish alternates the firm consistency of the boiled pulp with the fluid component of the sauce, in which parsley and nepitella They bring freshness, while garlic and vinegar add intensity and a lively note. Extra virgin olive oil completes the mix, making the dressing more enveloping and promoting adhesion to the surface of the shrimpProcessing in a mortar and pestle allows the flavors to blend together until a smooth sauce is obtained, suitable for covering the pulp without masking its flavor. This recipe is part of the Italian gastronomic tradition and is ideal as a freshwater seafood dish with a distinct and aromatic character.

Instructions

Voice reading

5 steps · natural Italian voice

Prepare the herbs

Finely chop the fresh parsley and the nepitella, removing any tough parts. Combine the herbs in a wooden mortar and blend until evenly chopped, leaving no coarse clumps. The base should be green, fragrant, and ready to incorporate the other herbs.

Work the sauce

Combine the ingredients in the mortar cloves of garlic and mix them with the herbs using a regular motion. Pour in the vinegar and add salt and pepper, then mix the mixture until you obtain a smooth and fragrant sauce. Don't stop until the garlic is well distributed and the consistency appears smooth and uniform.

Boil the shrimp

Boiled i shrimp of fresh water in boiling water, cooking them until they're firm and completely cooked. Check the result by observing the pulp: it should be opaque and firm, without any translucent areas. Drain them as soon as they reach this consistency, so they retain a pleasant texture.

Shell the shrimp

Shell the shrimp When they are manageable enough to be worked, carefully remove the shell. Keep the pulp intact and make sure that no fragments of the shell remain. Arrange the shrimp clean them on a serving plate, keeping them in order to facilitate the distribution of the sauce.

Season and serve

Sprinkle the shrimp with the prepared green sauce, distributing it evenly over the entire pulp. Finish with plenty of extra virgin olive oil and serve the dish when the shrimp They are well seasoned and the sauce adheres to the surface, leaving the aromas of the herbs and garlic recognizable.

Chef's Tips

The editorial staff recommends finely chopping parsley, nepitella and garlic in the mortar, so the sauce is smooth and adheres better to the shrimp.