Today's recipe is very simple and I'm sure you'll love it: sicilian pan-fried prawns. They prepare in 5 real minutes and are an explosion of taste. Perfect as a starter, in an elegant fish-based aperitif with a glass of bubbles, as a second light dish to the sea, the prawns in the Sicilian pan are irresistible. The recipe is family and I give it to you with pleasure.
Is, if you buy shrimp, also check out the PASTA WITH PISTACHIO PESTO AND PRAWNS or the one with Shrimp, PISTACK AND POMODORINI. But even the SPAGHETTI WITH RAW AND COOKED PRAWNS AND EGGPLANT or, Finally, the LINGUINE ASPARAGUS AND PRAWNS: four first Sicilian dishes with perfumes, colors and tastes of my island.
I love using pink nassa shrimp, which I think perfectly represent the Sicily of the sea, even better than the red prawns of Mazara del Vallo, so famous today. The humble shrimp of nassa, rosa, sweets, with crispy meat, are a sea extract. And they are delicious even simply boiled for a few seconds and seasoned with extra virgin olive oil, lemon juice and black pepper.
The prawns, shelled except for the last piece of carapace, that I keep so that the shrimp doesn't roll on itself in cooking, they are sautéed with garlic, parsley and a small piece of chilli. A drop of white wine and very little salt, not to hide their natural salinity. Then I dust them off with an 'angry muddica', that is, a compound made from stale bread crumbs toasted in oil with almonds, zest and lemon juice. The 'muddica'’ gives crunchiness, want, Consistency. Try them and I'm sure you'll become addicted to them. Have a good day!
SHRIMP IN SICILIAN PANPrint This
- 1 kilogram of nassa prawns (gross weight)
- parsley, to taste
- salt and pepper, to taste
- a small piece of chili pepper
- extra virgin olive oil, to taste
- 40 grams of almonds in blades or grains
- 70 grams of grated bread
- the zest and juice of an organic lemon
- half a glass of white wine or sparkling wine
Whether you want to serve them as a starter or as a second, the shrimp in the Sicilian pan are really simple and very fast to prepare.
If the prawns are already shelled ( in this case you just need 500 grams), you're already halfway through the work. Otherwise, remove the heads and set them aside, shell the prawns keeping the last piece of carapace, the one attached to the tail: this way the prawns will not twist on themselves in cooking and you can serve them as finger food. I tell you to put the shrimp heads aside, because you can use it to make a wonderful shrimp comic for a risotto or pasta, as I explain in THIS RECIPE.
Finely chop the parsley. Clean and slice a clove of garlic and chop a small piece of chilli. Toast stale bread in a pan (or breadcrumbs) with extra virgin olive oil, a pinch of salt and almonds: bread and almonds will have to become golden and crispy. Fire off, add the grated lemon zest.
While preparing the "atturrata muddica", brown the garlic and chilli in a large saucepan over low heat. When the garlic is golden, take it off, raise the heat to the maximum and add the prawns, taking care that they don't overlap with each other. Salt lightly and add a little’ ground black pepper.
Cook the prawns over high heat for a minute until they have changed colour to white. Blend with the wine and add the chopped parsley. As soon as the wine has dried, spread on the prawns in a pan the mixture of toast and almonds. Fire off, sprinkle the prawns with a little’ lemon juice and serve immediately. Bon appétit!