As I get ready for my upcoming trip to Italy, this time venturing to new locations, I wanted to create a dish that captured the spirit of coastal Italy.
I thought about the fresh, local ingredients of my Low Country home and how they could meet Venetian-inspired flavors. The result was a rich, creamy sauce that pairs perfectly with soft, buttery polenta, bringing a little bit of Venice right to my table.
By using succulent Low Country shrimp, I crafted a dish that not only honored the traditions of Venice but also reflected the bounty of the coastal South.
Buon Appetito!
Venetian Shrimp with a Low Country Twist
4
servings10
minutes20
minutesIngredients
3 tbsp. 3 extra-virgin olive oil
4 4 garlic cloves, thinly sliced
1/4 teaspoon 1/4 crushed red pepper, plus more to taste
1/2 cup 1/2 dry white wine
3/4 cup 3/4 chicken stock
1 lb. 1 peeled and de-veined shrimp
1 tsp. 1 lemon zest
1/2 tsp. 1/2 fine sea salt
1/4 cup 1/4 unsalted butter, cut into pieces
1/2 cup 1/2 finely chopped fresh flat-leaf parsley, divided
Directions
- Heat oil, garlic, and red pepper in a large, deep skillet over medium-low.
- Cook, stirring occasionally, until softened and fragrant (about 3 minutes).
- Add wine and bring to a simmer over medium-high.
- Simmer, stirring occasionally, until reduced by half (about 5 minutes).
- Add stock and return to a simmer; simmer for 3 minutes.
- Add shrimp, lemon zest, and salt.
- Cook, stirring often, until shrimp are slightly opaque (about 4 minutes).
- Stir in butter and half the parsley.
- Once the butter is melted, remove from heat.
- Cover and steam shrimp until just cooked through (about 2 minutes).
- Serve!
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