Recipe by Damon Lee Fowler, featuring
Salt Table Southern Italian Blend
This be served alone as a main dish or appetizer, with crusty bread for sopping the juice, or as a sauce for linguine or fettuccine. The Salt Table Southern Italian Blend makes the seasoning a snap. If you use it as a pasta sauce, squeeze in lemon juice to taste after tossing the shrimp with the pasta. It should not be served with cheese.
Serves 4 as a main dish, 6-8 as an appetizer
- 1¼ pounds medium to large shrimp
- ½ cup extra virgin olive oil
- 2 large cloves garlic, lightly crushed, peeled, and minced
- 2 finely chopped anchovy filets or about 2 teaspoons anchovy paste
- ¾ cup dry white vermouth or dry white wine
- Salt Table Southern Italian Blend
- 1 tablespoon finely chopped flat-leaf (Italian) parsley, optional
- 2 lemons, cut into wedges
How to Make It:
- Peel the shrimp and pat them dry. Put the oil and garlic in a large, heavy-bottomed skillet or frying pan over medium-high heat. Sauté until fragrant but not colored, about 5-10 seconds after it begins to sizzle. Add the anchovy paste and stir until it dissolves into the oil.
- Deglaze the pan with vermouth, bring it to a boil, and cook, stirring, until it’s reduced by 2/3 and syrupy. Add the shrimp and season liberally with Salt Table Southern Italian Blend. Toss until just curled and pink, about 1 minute. Add the parsley, if using, and, toss until the shrimp are just cooked through, about a minute longer, depending on their size.
- Turn them out onto a platter and serve warm or at room temperature with lemon wedges.