Venetian Shell-On Shrimp Stew — Gamberi alla Busara Veneziana
A Venetian-Istrian shell-on prawn stew sautéed in olive oil with garlic, white wine, fresh tomato, parsley, and chilli, the shells releasing their flavour into the bright sauce served with grilled polenta or bread for soaking.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 640g shell-on prawns dry, season with 1 tsp salt and 0.5 tsp pepper. Slice 10 garlic cloves thin. Halve 300g cherry tomatoes. Chop 6 tbsp flat-leaf parsley. Measure 240ml white wine, 2 tbsp tomato paste, 2 tbsp breadcrumbs, and 10 tbsp olive oil.
Boil
Bring 600ml salted water to boil. Whisk in 120g polenta in steady stream, lower heat to medium-low, cook 20–25 minutes whisking every 3–4 minutes until thick and pulling from pan sides. Spread onto a tray to set, or keep soft.
Bloom
Heat 10 tbsp olive oil in a large wide pan over medium-high heat 1 minute. Add sliced garlic and 1 tsp chilli flakes, cook 90 seconds until garlic turns pale gold and chilli blooms, releasing fragrance.
Sear
Add prawns in a single layer (work in two batches if needed to avoid overcrowding), sear 60 seconds per side over medium-high heat until shells turn pink and heads release red oil into the pan.
Build
Stir in 2 tbsp tomato paste, cook 60 seconds until darkened. Pour in 240ml white wine, simmer 2–3 minutes scraping the pan until reduced by half. Add cherry tomatoes, breadcrumbs, and 0.5 tsp salt.
Simmer
Cook 5–6 minutes over medium heat, pressing some tomatoes with a wooden spoon until they break down into a glossy sauce clinging to the prawns. Stir half the parsley through off the heat.
Plate
Arrange polenta in warm shallow bowls, top with shell-on prawns, spoon sauce generously over and around, scatter remaining parsley, drizzle with 2 tsp extra virgin olive oil, and serve immediately for peeling at the table.
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