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Categories:
jumbo shrimp virgin olive oil garlic hot red white wine extra-virgin olive oil fresh mint fresh fennel radicchio Treviso bacon long Radicchio rosemary white wine vinegar
Viewed: 124 - Published at: 3 years agoIngredients
- 2 pounds jumbo shrimp (12 pieces)
- 4 tablespoons virgin olive oil
- 4 cloves garlic, thinly sliced
- 4 hot red jalapenos, seeded and thinly sliced
- 1/2 cup dry white wine
- 4 tablespoons extra virgin olive oil
- 1/4 cup fresh mint leaves
- 1/4 cup chopped fresh fennel fronds
- RADICCHIO TREVISO WITH GUANCIALE AND ROSEMARY
- 4 ounces Guanciale (Italian pork jowl bacon)
- 4 long Radicchio di Treviso
- 2 tablespoons chopped fresh rosemary leaves
- 4 tablespoons white wine vinegar
Method
- Split shrimp in half lengthwise.
- In a 12-inch to 14-inch saute pan, heat oil until smoking.
- Add shrimp, garlic and chilies and cook until shrimp have turned red on one side but garlic is still light brown.
- Add wine and extra virgin olive oil and turn shrimp over to cook 1 or more minute.
- Add mint and fennel and toss through.
- Pour in warm serving bowl and serve.
- Chop guanciale into 1-inch batonettes and place into a cold pan over medium heat.
- Cook until fat is rendered, about 5 to 6 minutes, and add radicchio.
- Saute over high heat until wilted, add rosemary and vinegar, season with salt and pepper and toss to coat.
- Serve hot or at room temperature.
