Italy | Appetizers | Fish & Seafood | Lemons | Shrimp | Summer | Poaching

Gamberetti all'Agro

(Italian lemon-marinated shrimp)

Yield: 4-6 servings as an appetizer


INGREDIENTS PREP AMOUNT
Water 2 Q
White wine vinegar 1/4 cup
Celery whole 1 stalk
Carrot peeled, sliced in rounds 1 each
Parsley whole 1-2 sprigs
Peppercorns 4-5 each
Salt 2 tsp
 
Shrimp shell-on 1 1/2 lbs
 
Olive oil 1/2 cup
Lemon juice 1/4 cup
Pepper fresh, cracked to taste

METHOD

Basic Steps:  Simmer → Poach → Peel → Marinate
  1. Bring the first set of ingredients to a simmer over a low flame. Let simmer for about 15 minutes to allow the flavors to blend.
  2. Add the shrimp and poach over low heat until just cooked through, 3-8 minutes depending on their size. Do not allow to boil. Drain and allow to cool somewhat.
  3. 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.

VARIATIONS

  • Try substituting lemon juice in place of the vinegar in the poaching liquid if you like. Or add other flavoring ingredients like bay leaf, lovage, a few rings of onion or one or two cloves of garlic.
  • The shrimp may be peeled and deveined before poaching if you prefer.

NOTES

  • This simple antipasto is popular all along the Italian coast. As with all recipes calling for a minimum of ingredients, make sure those ingredients are of the highest quality.
  • The first set of ingredients forms a court bouillon, a flavorful, mildly acidic liquid often used to poach fish and seafood.