Insalata di Gamberetti di Mare
1 1/2 Lbs. Shrimp - large 1 Lg. Lemon - cut in half and juiced 1 1/2 Stalks Celery - cut into 1/2 inch pieces 5 Cloves Garlic - sliced very thin 1/2 Head Radicchio - soaked in salted water for 15 min, then dried 3 Fillets Anchovy 1/2 Roasted Pepper - red or Pimentos from a bottle or can 2 Sm. Potatoes - white - Optional 1/2 Cup Extra Virgin Olive Oil
If using the potatoes, boil them with their skins on until they are al dente. Peel immediately, cool and cut into 1/2 inch cubes.
Soak the shrimp for 15 minutes in a lemon juice bath, then boil them for 5 minutes. Drain and rinse with cold water. Place the shrimp, lemon juice and 1/2 the olive oil in a stainless steel bowl. Allow this mixture to marinate while preparing the rest of the salad.
To a serving bowl, add the celery, olives, roasted pepper or pimentos, potatoes (if using them) the radicchio, and the rest of the olive oil. Chop the anchovies very small and add to the bowl, then mix well.
Strain the shrimp to remove the liquid, then add the shrimp and the garlic to the serving bowl. Mix well, then refrigerate the salad for 1 hour. Remove from the refrigerator about 30 minutes prior to serving.
Eat this salad with a crusty bread and a dry white wine.
Last updated on: 01/05/01 02:55:57 PM