Jumbo shrimp with Fisherman's Sauce
Gamberoni al Sugo del Pescatore
Jumbo shrimp river, mushrooms and tomato cooked in an earthenware bowl with garlic, white wine and chili pepper.
THE jumbo shrimp with fisherman's sauce are a traditional preparation with an intense character, designed to enhance the taste of the jumbo shrimp river through a rich and fragrant dressing. The tomato provides a soft and lively base, while the mushrooms add a meaty texture and an earthy note; garlic, white wine, chili pepper and parsley complete the balance without overpowering the main flavor. Cooking in the earthenware bowl gradually accompanies the dish, helping the sauce concentrate and the ingredients blend together. The initial browning develops bold aromas, the simmering dries and perfumes the sauce, while the subsequent reduction thickens and envelops the sauce. The result is a warm, succulent dish with a distinct flavor, suitable for a lunch or dinner where the sauce is the fulcrum of the dish. This recipe is part of the Italian culinary tradition.
Instructions
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9 steps · natural Italian voice
Clean the jumbo shrimp
Clean the (28.22 oz) 800 g of jumbo shrimp River prawns, removing the dorsal casing. Do this carefully, then keep them ready for cooking. The prawns must remain whole and have firm flesh, so they can brown without falling apart in the bowl.
Prepare the mushrooms
Clean the 400g (14.11 oz) mushrooms and cut them into thick slices. Keep the slices thick enough to retain their consistency during cooking: they will be ready to be added to the jumbo shrimp when these have taken on color.
Brown aglio e olio
Pour 1 dl of olive oil into an earthenware bowl and add the three cloves of garlicBrown them until golden and the oil is fragrant, without letting them darken too much: burnt garlic would make the sauce bitter.
Brown the jumbo shrimp
Join the jumbo shrimp with scented oil and brown them over high heatTurn them gently to ensure even browning; wait for the surface to change color and the bottom to release an intense aroma before adding the mushrooms.
Let the mushrooms wilt
Add the sliced ​​mushrooms and cook them together with the jumbo shrimpKeep the heat high and stir carefully until the mushrooms are wilted, more tender, and reduced in volume, without completely losing their texture.
Deglaze with wine
Pour half a glass of white wine and let it evaporate over high heatThe blending process is complete when the alcoholic odor is no longer noticeable and the lees become concentrated again, maintaining the wine's aroma without leaving excess liquid.
Add the tomatoes
Combine (10.58 oz) 300 g of canned whole peeled tomatoes into pieces and season with the chili pepper. Mix to distribute the seasoning among the jumbo shrimp and mushrooms, then bring the sauce to a lively boil: the liquid component must mix with the oil and the herbs.
Cook the sauce
20 minContinue cooking over high heat for about 20 minutes. Let the sauce reduce until it appears thicker and more enveloping, with a regular boil and the tomatoes well mixed. Check that jumbo shrimp and mushrooms remain recognizable.
Complete and serve
Chop a handful of parsley and sprinkle it on the jumbo shrimp with the fisherman's sauce as soon as it's cooked. Serve the dish piping hot, making sure the parsley retains its fresh aroma and the sauce coats evenly. jumbo shrimp and mushrooms.
Chef's Tips
The editorial staff recommends browning the jumbo shrimp over high heat before adding the mushrooms, so the surface acquires flavour without dispersing the juices in the pan juices.
Ingredients
- Ingredients for 4 people
- (28.22 oz) 800 g of jumbo shrimp of the river
- (14.11 oz) 400 g mushrooms
- (10.58 oz) 300 g of canned whole peeled tomatoes in pieces
- 3 cloves of garlic
- 1 dl of olive oil
- ½ glass of white wine
- 1 handful of parsley, chili pepper
⚠️ Automatic ingredient-based detection. Always check product labels.
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