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Wondering why you see the word “wild”? Since Italians have enjoyed wild shrimp for millennia, we realize that wild shrimp are sweeter than the farm-raised variety. In order to taste the ocean, salt and sweetness of these little crustaceans, I literally bite a chunk off (shell and all) while standing at the fish market. It’s okay – the fishmongers know me well and laugh it off. When shrimp are farm-raised, they are literally flavorless.
This Italian style salad has limited ingredients so that the sweet, wild shrimp flavor stands out at every bite.
Prep time: 15 to 20 minutes
Serves: 4 to 6
1 to 1-1/2 pounds wild shrimp, peeled and deveined (top and bottom veins)
juice of 1 lemon
1/4 cup extra virgin olive oil
salt and ground black pepper, to taste
1/4 of a yellow bell pepper, seeded and cut into 1/4-inch pieces
1/2 cup fresh, flat leaf Italian parsley, finely minced
1. Rinse the shrimp under cold water, drain and transfer to a 6-quart saucepot.
2. Cover shrimp with cold water and place saucepot on burner set on high – uncovered.
3. Stand by to make sure water does not foam up and spill out of saucepot.
4. When shrimp come to a boil, cook until flesh is opaque and pink – about 1 to 2 minutes. DO NOT OVERCOOK.
5. Taste a shrimp to make sure it is cooked through.
6. When shrimp are cooked, immediately drain them into a colander set over a sink.
7. Transfer shrimp to a large glass or porcelain bowl.
8. Add remaining ingredients; toss and taste.
9. If needed, adjust seasoning levels.
10. Cover salad with aluminum foil and let cool. Serve at room temperature.
11. Alternatively, prepare salad 2 to 3 hours ahead and refrigerate, covered. Wild Shrimp Salad – Italian Style can also be served cold.
Text & Photograph ©2020 Nancy DeLucia Real