Gamberoni al Vino Bianco

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I had the best intentions of posting regularly when my mother-in-law was in town or at least after she left, but it has been over 2 weeks since her departure and dust is being collected around all of her recipes.

There are certain houseguests who demand more of you than others and that time to hole away on my own to write, think and relax, just wasn’t available, so those times that I was resting I was either asleep or vegetating in front of the boob tube. After a month with a person who obviously does not enjoy solitude, I realized just how much I cherish it.


I did enjoy these gorgeous shrimp that she made the first Sunday that she was here. As I have mentioned several times in the blog, shrimp is one of my faborite foods, but I don’t cook it very often because my husband is allergic. So she prepared some just for the ladies of the house, my daughter also loving the pink fish. This was a very simple recipe with white wine and garlic, sauteed in a pan. Delicious and very little prep since you clean them out of their shells after cooking them.


Gamberoni al Vino Bianco

  • 1 lb large shrimp
  • 1 large clove of garlic, minced
  • a few sprigs of parsley, chopped
  • 1/2 cup white wine
  • 3 tbps extra virgin olive oil
  • salt and pepper to taste

Heat oil in a shallow pan over medium heat, add garlic and sautee for a few seconds before adding the shrimp, placing them in the pan in an even layer. Sprinkle with the chopped parsley and pour the wine over the shrimp, cover. Allow to cook over moderate heat for about 10 minutes or until the shrimp have changed color. Shrimp in Italy is pink when it is raw as well and becomes a little bit more orange when they are cooked, the color measurement will be easier with grey shrimp which turn pink when they are done.

When the shrimp has reached its appropriate color, remove the shrimp from the pan with tongs and reduce the liquid in the pan to create a sauce. You can plate the shrimp in their shells or peel them before serving, pouring the sauce over the shrimp after they have been peeled.


One Year Ago: Panettone Gastronomico & Pollo alla Cacciatora

Two Years Ago: La Vigilia di Natale, Roasted Cauliflower with Raisins and Olives, Polipo al forno con le patate & Pasta al Forno con Funghi Pleurotus e Spinaci

Three Years Ago: Risotto with Salmon, Chanterelles and Chives & Relais Histò

Four Years Ago: Lentil Stew With Pumpkin, Zuppa di Pesce, Farfalle with Portobello Mushrooms and Arugula & Herb Crusted Pork Loin

Five Years Ago: Nasi Goreng & Spaghetti e Vongole

Six Years Ago: Panettone, Alici Fritti, Roasted Fennel Gratin, Zucchini Quiche & Polpo Affogato

~ by italicious on January 20, 2015.

One Response to “Gamberoni al Vino Bianco”

  1. Simple and beautiful. And I’m with you. I love to have the house all to myself!

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