Authors: Giada De Laurentiis
Everyday Italian (20 page)
Chicken Spezzatino
Chicken CacciatoreShrimp Fra DiavoloMussels, Clams, and Shrimp in Spicy Tomato BrothEasy Osso Buco
Steak SaladMilanese SandwichGrilled-Seafood Risotto
GRILLS AND SAUTÉS
Brushed with a little olive oil, sprinkled with some herbs, finished with a squeeze of lemon juice—the classic Italian preparations of meat, fish, and poultry simply rely on the natural flavors of good ingredients, to which the cook does as little as possible.The key to all of these recipes is high heat; your grill, your pan, your oil should all be hot. Whether you’re grilling to create a charred crust or sautéing to lightly brown, you want it to happen quickly. Give your cooking surfaces plenty of time to warm up, always bring your oil up to high heat before adding the food, and make sure that your food has plenty of room in your pans; an overcrowded skillet is definitely not what you’re looking for.And of course the beauty of all of these is the cooking speed: We’re talking mere minutes over the flame, whether it’s shrimp or steak. This food is quick, easy, and supremely satisfying.
JUMBO SHRIMP
While a lexicographer might say that “jumbo shrimp” is an oxymoron, a chef knows it means something specific: Shrimp are marketed according to size, with different classifications depending on how many shrimp will constitute a pound. Jumbo shrimp are 11 to 15 per pound, and extra-large are 16 to 20 per pound; at the other end of the scale, miniature are 100 per pound, and small are 36 to 45. In general, the larger the shrimp, the more expensive they are; but if you’re peeling them or handling them in any way, the larger they are, the less work you have to do. A trade-off, like many things.
4 APPETIZER SERVINGS OR 2 MAIN-COURSE SERVINGS
| 1 | teaspoon plus 2 tablespoons olive oil |
| 1 | pound jumbo shrimp |
| 2 | tablespoons salt |
Brush 1 Teaspoon
of oil over a barbecue rack or a ridged grill pan. Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. Using scissors, cut the shell down the center of the back of the shrimp. Brush the shrimp with the remaining 2 tablespoons of oil and sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate and serve.
Serve with spaghetti with Arugula Pesto
It may seem strange to have a dish using couscous (made of semolina flour) in an Italian cookbook, but couscous is actually a staple of Sicilian cooking. Over the centuries, southern Italian—and especially Sicilian—culture has been greatly influenced by North Africa and Greece, and this recipe is a perfect culinary example.
4 MAIN-COURSE SERVINGS
| ½ | cup plus 1 tablespoon extra-virgin olive oil |
| 1 | small onion, chopped |
| 1 | carrot, peeled and chopped |
| 3 | garlic cloves, minced |
| 2 | (8-ounce) cans chopped tomatoes in their juice |
| 1 | (8-ounce) bottle clam juice |
| ¼ | cup dry white wine |
| 1 | teaspoon salt, plus more to taste |
| ¼ | teaspoon freshly ground black pepper, plus more to taste |
| About 1¼ cups water | |
| 2 | cups plain couscous |
| 2 | pounds large shrimp, peeled and deveined |
| Juice of 1 lemon | |
| 1 | tablespoon chopped fresh flat-leaf parsley |
| 1 | teaspoon dried crushed red pepper flakes |
In a Large Pot,
heat ¼ cup of the oil over a medium-high flame. When almost smoking, add the onion, carrot, and half of the garlic and sauté until the onion is soft, about 5 minutes. Add the tomatoes with their juice, clam juice, wine, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Bring to a boil and simmer uncovered over medium heat until the liquid reduces and the tomatoes break down, about 10 minutes. Remove from the heat and let cool slightly. Carefully transfer the tomato mixture to the bowl of a food processor and purée until smooth, adding water a couple of tablespoons at a time to form a broth consistency. (The tomato broth
can be made 1 day ahead. Cool, then cover and refrigerate. Bring the tomato broth to a simmer before continuing.)
In a medium saucepan, combine 2 cups of the tomato broth, 1 cup of water, and 1 tablespoon of oil. Bring the mixture to a boil, then stir in the couscous. Remove from the heat. Cover and set aside until the couscous has absorbed the liquid, about 10 minutes. Season the couscous with more salt and pepper to taste. Keep the remaining tomato broth warm.
In a large skillet, heat the remaining ¼ cup of oil over a medium flame. Add the remaining garlic and sauté until fragrant, about 20 seconds. Add the shrimp and sauté until the shrimp just begin to turn pink, about 5 minutes (be careful not to overcook the shrimp or they will become tough). Remove from the heat and stir in the lemon juice, parsley, red pepper flakes, and the remaining ½ teaspoon of salt.
Spoon the couscous into the center of serving plates and top with the shrimp. Spoon some of the remaining tomato broth around the couscous and serve.