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Cleveland Seafood Recipe List

Giovanni's Ristorante

25550 Chagrin Blvd. , Beachwood, OH 44122
216-831-8625

Gamberoni Con Aglio, Limone & Vino Blanco A Sauté of Gulf Shrimp, Garlic, Lemon & Chablis

Serves 4

Ingredients for Gamberoni Con Aglio, Limone & Vino Blanco

24 (15-20 count) Gulf Shrimp, peeled
3 tbsp Olive Oil
6 oz Unsalted Butter
2 Lemons, 1 wedged & 1 halved
¼ cup Chablis
8 Garlic Cloves, sliced
¼ cup Bread Crumbs, toasted
¼ tsp Paprika
1 tsp Parsley, chopped
4 sprigs Italian Leaf Parsley
Salt & Pepper, to taste
Flour, for dusting

Method for Gamberoni Con Aglio, Limone & Vino Blanco

• Lightly flour the shrimp, dusting off the excess.
• Heat the oil and butter in a large sauté pan over a medium-high heat.
• When the oil is almost smoking, the add garlic and sauté until it is lightly browned.
• Add the shrimp, salt, pepper, and paprika. Cook until translucent, approximately three minutes.
• Drain and retain cooking juices.
• Return the pan to the fire and deglaze with Chablis and lemon juice. Add the remaining retained cooking juices to the pan. Sprinkle in the bread crumbs, keeping the sauce lightly loose.

To Plate

• Transfer the shrimp to a serving casserole.
• Pour the butter sauce over the shrimp and garnish with lemon wedges and leaf parsley.
• Sprinkle chopped parsley over the top.

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