Best 4 Jumbo Shrimp With Fregola Recipes

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

LEMON SPAGHETTI WITH JUMBO SHRIMP

Steps:

• For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
• For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.
• While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.

CARTA DA MUSICA

Steps:

• Prepare the Sponge:
• Mix the cup of flour with the semolina flour and place in a small bowl. Make a well in the flour. Add the salt to the water, then add the yeast. When the yeast is dissolved, pour it into the well. Incorporate the 1 1/4 cup flour by mixing with a wooden spoon. Sprinkle the remaining tablespoon of flour over the sponge. Let the sponge rest, covered, overnight in a warm place away from drafts.
• Next morning, if you do not have a brick oven, line the lower shelf of the oven with unglazed terra-cotta tiles or, as second choice, use a pizza stone. Preheat the oven to 400 degrees. Be sure to preheat the oven at least 1 hour before using it because the tiles themselves must reach that temperature.
• Prepare the Dough:
• Mix the 2 cups of flour with the 1/2 cup of semolina flour and make a large well in the flour. Place the sponge in the well along with the water. Carefully mix the sponge with the water, using a wooden spoon, then start incorporating the flour from the edges of the well. Gather the dough with your hands, form a ball and place the ball on a board or other work surface. Start kneading, incorporating more flour. Knead with a folding motion. At this point you will need some of the 1/2 cup of reserved flour. When the dough becomes very elastic, after about 5 minutes of kneading, lightly flour it, place it in a bowl and let it rest until doubled in size, about 1 hour.
• The classic size of the carta da musica is a disc of about 18 inches in diameter. Bearing in mind the size of your oven and even your own experience in handling large sheets of thin dough, divide the risen dough into pieces of comfortable size, remembering that the dough is to be stretched to the thickness of about 1/8 inch. Once the dough is divided into pieces, knead each piece with a little flour. Roll each piece very evenly to a uniform thickness, with no holes at all and no creases; otherwise the dough will not puff up completely in the oven.
• As 2 or 3 pieces of dough are rolled out, start baking them one at a time. Place a disc on a baker's peel, transfer it onto the tile, close oven and bake for 1 minute. Open the oven, gently turn the puffed-up dough over and bake for 30 seconds more.
• Remove bread from oven, transfer onto a board and immediately insert a sharp knife between the two puffed-up, separated layers of half-cooked carta da musica. Placing one hand over the puffed-up dough, use the other hand to cut all around to detach the edges of the layers from each other.
• It is best if a second person can do this cutting because the first will be completely occupied in rolling out dough and baking the remaining dough.
• Stack the separated halves on a towel, being absolutely sure that all are placed with the inner side down, so that no 2 inside parts will touch. Place a light weight over the stack of prebaked carta da musica halves to prevent them from curling up.
• When all the pieces of dough have been baked, placed under the weight and cooled, take the pieces and return them, one at a time, to the oven to bake for about 10 seconds on each side or until very crisp. Carta da musica should be very dry and extremely crisp. Continue until all the pieces of the bread are rebaked and crisp. Once all the layers are cold, you may wrap them in brown paper and use them for as long as several months if the humidity is not high.

GRILLED JUMBO SHRIMP WITH LEMON AND OREGANO

Steps:

• Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
• Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
• Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
• Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
• Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.