January: Stuffed Shrimp

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I like to serve my Stuffed Shrimp with Lemon Pasta, a green salad, and a Crisp Orvieto Classico. It has enough star power to serve as an entree serving four, but also is light enough to tease as an appetizer serving eight.

1 1/4 lb Large Shrimp, peeled, cleaned and butterflied – see photo (at least 10-15 count)
Extra Virgin Olive Oil
1 Tbsp Fresh Lemon juice (Meyer if available)
2 Tsp Limoncello
1/4 tsp Kosher Salt
Fresh Ground Pepper – about 3 twists of the grinder

Butterfly shrimp: take a sharp knife and carefully cut up the back where you have removed the vein about halfway – open the top of the shrimp with your fingers and place in oiled baking dish. See below:

Butterflied Shrimp

Drizzle with Extra Virgin Olive Oil, the fresh lemon juice, and Limoncello. Sprinkle the shrimp with the Kosher salt and pepper. Set aside while stuffing is made.

STUFFING

2 Tbsp. Extra Virgin Olive Oil
2 Cloves finely chopped garlic
1/2 Sweet onion chopped
1/2 c. Fennel chopped
Juice of 1/2 Lemon (Meyer if available)
1/4 tsp Kosher Salt
Fresh Ground Pepper – about 4 twists
Dash of Red Pepper Flakes

2 Cups Fresh White Breadcrumbs – preferably Italian Bread
1/4 c. Fresh Basil chopped
3 Tbsp. Fresh Flat Leaf Italian parsley
1/4 tsp Kosher Salt
Fresh Ground Black Pepper to taste
1 Tbsp Parmigiano-Reggiano
1/4 c. Toasted Pignolis (pine nuts)
2 Tbsp. Limoncello

2 Tbsp Butter in small bits
Chopped Fresh Italian Flat Leaf Parsley for garnish
Small Drizzle Limoncello if you like

In Olive Oil, saute garlic, onion, fennel for a few minutes on Medium heat just until tender. Add lemon juice, salt, pepper, and red pepper flakes. Stir and cook one minute more and remove from heat.

Add this vegetable mixture to the fresh bread crumbs, basil and parsley. Mix together and then add the Parmigiano and Toasted Pignolis. Mix again and add the Limoncello. Stir again.

Distribute the stuffing loosely over the top of the shrimp completely covering. I find that my clean hands rather than a spoon achieves a better result. Sprinkle the parley over the top, followed by the bits of butter dotting the top. One last SMALL drizzle of Limoncello if you like completes this lovely dish.

Bake in a 350 degree oven for about 25 minutes. Top should be golden.

PARLA COME MANGI!

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