Recipe of the Week: Shrimp Scampi Al Carpione (Marinated Shrimp In Garlic Sauce)
Blood oranges have a terrific flavor and bright red flesh. It’s always a treat to freshly squeeze a few or serve them in a salad or dessert. They give an incredible flavor to this recipe. Buy scampi or large white shrimp shelled and de-veined; do not cook them for more than four to five minutes. Serves eight. (Chef tip: Wash the shrimp well under running water.)
1/4 cup extra-virgin olive oil
1 small onion, peeled and minced
1 celery rib, thinly sliced
4 cloves garlic, peeled and minced
2 pounds large shrimp, shelled and de-veined, or scampi
4 ripe Roma tomatoes, seeded and diced
1/4 cup fresh Italian parsley
4 oranges, peeled, seeded and segments
1 cup freshly squeezed orange juice
1/4 cup balsamic vinegar
1/8 teaspoon crushed red pepper
1 teaspoon sea salt
In a 12-inch frying pan, heat the oil and cook the onion, celery and garlic until soft. Add tomatoes, salt and crushed red pepper. Cook at high heat for 10 minutes. Add orange juice and cook at high heat for 10 minutes to reduce, stirring once in awhile.
Add orange slices and balsamic vinegar. Heat and add shrimp, season with salt, and cook for five minutes at medium heat.
Sprinkle with parsley and serve.