Gamberoni

Chef Hilton Dottin

Ristorante DiPaolo, www.ristorantedipaolo.com, Turners Falls, MA

Gamberoni

Ingredients:

  • 16 jumbo shrimp (about 2 pounds)
  • ½ pound of thinly sliced Prosciutto
  • 4 tablespoons extra virgin olive oil
  • 3 ounces Sambuca (Italian liqueur)
  • 2 cups heavy cream
  • 1 Tablespoon chopped garlic
  • 2 pounds fresh spinach
  • 2 tablespoons toasted pine nuts

Method:

Rinse, peel and devein shrimp. Pat dry.
Take one slice of Prosciutto and wrap it tightly around the shrimp, from top to bottom.
In a large sauté pan, set over high heat, add 2 tablespoons oil. When hot, sear the wrapped shrimp on both sides until the Prosciutto is lightly browned.
Hold onto the pan tightly and lift it away from the heat. Add the Sambuca to the pan to deglaze. Place the pan back onto the burner, and cook until alcohol evaporates.
Add the cream, and reduce the heat to a medium temperature. Continue cooking until sauce thickens enough to coat a spoon. Stir constantly and add salt and pepper to taste.

In another pan, heat 2 tablespoons of oil and add chopped garlic and the fresh spinach. Sauté until spinach is lightly wilted.

To serve, use 4 large dinner plates and place an equal amount of polenta in the center of each. Around the outer edge of the polenta, place 4 shrimp (tails pointing up). Drizzle sauce over shrimp.
Place a mound of spinach on top of the polenta. Garnish with the pine nuts.
Serve immediately. Serves 4.

 

Recommended wine/beer for Gamberoni:

Zenato 2005 Lugana “San Benedetto” [Lake Garda, Italy]