-
Argentinian shrimps
ten -
datterini tomatoes
100 grams -
Garlic
1 clove
• 0 kcal -
White wine
1 glass
• 80 kcal -
Extra virgin olive oil
to taste
• 0 kcal -
salt
to taste
• 21 kcal
Calories refer to 100 grams of product
THE stewed shrimp I am a second course tasty seafood and very simple to prepare: a tasty and elegant recipe to cook a few minutes. Stew is, more than a dish, a way of cooking fish: a preparation steamed in which they are always present tomatoes, fresh or canned, and often also aromatic herbs.
To prepare the recipe, you can choose either shrimp to be shrimp, as we did: buy them fresh, from your trusted fishmonger. In preparation, the shrimps are cleaned by depriving them of their shell and innards, then cooked in a pan with a sauce made from datterini tomatoes, garlic and extra virgin olive oil. All mixed with white wine and garnished with fresh rosemary, which gives the dish a unique aroma.
Pay attention to the stew, which it should not be restricted too much: once the alcohol in the white wine has evaporated to deglaze the shrimps, cook for a few minutes, then turn off the heat; let stand one minute before serving.
If you liked this recipe, also try the one for octopus in stew, or that of peppery mussels, two main dishes made from crustaceans and molluscs that are simple to prepare but of great effect.
How to prepare stewed shrimp
First, peel the garlic (1).
Chop it finely with a knife (2).
Meanwhile, wash the cherry tomatoes in cold water (3).
Cut all the cherry tomatoes in half (4).
Put the minced garlic in a pan with a drizzle of extra virgin olive oil (5).
Leave to brown (6).
Discard the shrimp shell and also eliminate the intestine (7).
Place the shrimp in the pan (8).
Add the cherry tomatoes and cook for a few minutes on one side (9).
Turn the shrimp over and continue cooking (10).
Deglaze with the wine (11) over high heat.
Let the alcohol evaporate and finish cooking by lowering the heat (12). Taste and possibly season with salt.
Leave to stand for 1 to 2 minutes, then serve your shrimp in a stew (13).
storage
The stewed shrimp should be eaten hot on the spot. Alternatively, you can store them in an airtight container in the refrigerator for up to 1 day.
.
