Gamberetti all’agro is a simple antipasto is popular all along the Italian coast. The simple flavors of the poached shrimp mingled with citrusy juice make a perfect finger food for a summer’s evening get-together.
Gamberetti all’Agro
Course: Fish and SeafoodCuisine: ItalyGamberetti all’agro is a simple antipasto is popular all along the Italian coast. The simple flavors of the poached shrimp mingled with citrusy juice make a perfect finger food.
Ingredients
Water — 2 quarts
White wine vinegar — 1/4 cup
Salt — 1 tablespoon
Shrimp, shell-on — 1 1/2 pounds
Olive oil — 1/2 cup
Lemon juice — 1/4 cup
Pepper, fresh cracked — to taste
Directions
- Add the water, vinegar and salt to a large pot and bring to a boil over medium-high heat. Reduce heat to low and add the shrimp. Poach until just cooked through, 3-8 minutes depending on their size. Do not allow to boil. Drain and cool.
- Peel the shrimp and add to a large bowl with the olive oil, lemon juice and cracked black pepper. Toss and allow to marinate at room temperature for at least 1/2 hour. Serve as part of a first course or as an antipasto.
Gambaretti all’Agro Notes and Variations
- Add other flavoring ingredients to the poaching liquid for more flavor: a stalk of celery; a carrot cut into rounds; a few rings of onion; 1 or 2 cloves of garlic; 1 or 2 sprigs of parsley; a bay leaf; a sprig of lovage; 6 to 8 peppercorns. Let the poaching liquid simmer for 15 to 20 minutes to allow the flavors to blend before poaching the shrimp.
- Instead of vinegar, use lemon juice in the poaching liquid if you like.
- The shrimp can be peeled and deveined before poaching if you prefer.
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