Shrimp in Pepperoncini Oil
From Ars Cookbook
Submitted by MichaelC
I usually make this as a main dish, but I've also served it as an appetizer. You could probably serve it as a side dish as well.
Contents |
Pepperoncini Oil
You can use the pepperoncini oil on any fish as well as on the shrimp.
Ingredients
- 1/2 cup olive oil - whatever, I eyeball these things
- finely chopped pepperoncini - From a 16oz jar, I may use 1/2-3/4 of juice and all of the pepperoncini
- 3-4 cloves minced garlic
- salt and freshly ground black pepper
Preparation
To prepare the oil: Heat the oil in a medium, heavy skillet over medium heat. Add the pepperoncini and garlic and saute until fragrant, about 2 minutes. Season to taste with salt and pepper. Pour the pepperoncini and oil into a heat-proof bowl and cool to room temperature.
Shrimp Pepperoncini
This can also be made on the grill; just slide the shrimp onto wooden skewers (soak the skewers in water for twenty minutes first) to make them easier to handle on the grill.
Ingredients
- 3lbs lg shrimp - I use size 10-12 or 12-15... whatever the size range is. I believe I've been using the 10- size.
- 1-2 lbs sea scallops (optional) - I love scallops and like to add them to this dish when I can. I tend to cut in half for this dish.
- pepperoncini oil (recipe follows)
- salt, freshly ground black pepper
- chopped/diced tomatoes - I use a regular 15oz can
- Spinach or Arugula (or both if you want) - Set aside some spinach (or arugula) for reserve. I've only used spinach so far, but I've had it in the back of my head to use arugula some time.
- Shredded or grated Parmesan
- Italian parsley, chopped (optional)
Preparation
After shelling and de-veining the shrimp, I usually make a bath of water, ice, and salt and place the shrimp in it and then place the bowl in the fridge. I do this a couple hours ahead of time. I do this for the shrimp only. The scallops, if you use them, do not go into the bath.
Directions
Heat a large skillet over high heat. Pull the shrimp from the ice water bath. Toss the shrimp (and scallops if you use them) in a large bowl with the pepperoncini oil. Sprinkle with salt and pepper to taste. Note there is already a lot of salt, so you may not need much if any. Saute until just cooked through, about 2 minutes per side. Add the cooked shrimp (and scallops) to a standby bowl. Don't worry about picking up the pepperoncini from the pan. Any in the pan can stay to the very end.
Once the the seafood is cooked, Add remaining pepperoncini oil to the skillet. Add the tomatoes. Begin adding the spinach in batches, letting it wilt down a bit and then adding more. Remove from heat and toss seafood together with wilted greens and pepperoncini oil in the pan or the standby bowl.
To serve, lay your reserve greens on a platter making a bed of them. Then begin adding your shrimp in layers. Grate parmesan over of the shrimp. If you chose to use parseley, add that as well. Just keep building the layers until it's all on the platter. Use tongs to serve.
This last step is important...
eat! enjoy!
