Gamberi Dolceforte | The Foodie Pilgrim

By John, 18 December, 2020

Region

Description

Shrimp inn strong, sweet sauce This is an amazing recipe that works best as an appetizer if served on its own. You could make a supper of it served with pasta or rice because the sauce is quite flavorful and it really benefits from having something mild to balance it.

This recipe has many ingredients and it uses many pans and burners. It's fun to make, and the result is amazing, but you really have to read it through carefully and assemble all of your ingredients and utensils first. Believe it or not, this is a simplified version of the recipe in the The Silver Spoon Cookbook!

Yield

6 Servings as an appetizer, 2 for a dinner

Preparation time

20 minutes

Ingredients

1⁄4 c Brandy

1 c Dry White Wine

1 c Strong Fish Stock

1⁄2 c diced tomatoes

1 Thyme sprig

2 Lemon

1 T Sugar

24 Large Shrimp

1 c Flour

2 T Olive oil

1⁄2 t ground cinnamon

1⁄2 c golden raisins

1 T Pine Nuts

Instructions

Make the sauce base: In a saucepan, combine the brandy, wine, and fish stock and bring to a simmer. Add the tomatoes and thyme and cook for about 20 minutes.
Strain the liquid. Discard the tomatoes and thyme, and reduce the liquid over high heat to just 1/3 cup.
Make the candied lemon zest: Peel the zest from the lemons, cut it into thin strips, and blanch it in boiling water. Then discard that water and in a little pan, boil the zest with 1 tablespoon of sugar dissolved into two tablespoons of hot water. Let that simmer until the liquid is boiled away and the zest is coated in syrup.
Cook the Shrimp: Peel and devein the shrimp, dust with the flour, and saute in the olive oil in a large skillet until cooked through.
Pull it all together: Into the sauce from Step 2, strain the lemon juice and add the cinnamon, golden raisins, pine nuts, and the candied lemon zest from Step 3. Mix it all together and bring it just to a boil, then pour it over the shrimp.
To serve as a dinner, pour the sauce and shrimp over fresh-cooked past or rice. So serve as an appetizer, pout it into an attractive dish and rearrange the shrimp in an appealing way.

Source

Silver Spoon Cookbook