Recipe: Spicy Shrimp Stew (Gamberetti Piccanti in Umido) (Italian)

SPICY SHRIMP STEW (GAMBERETTI PICCANTI IN UMIDO)

"Don't let the word "stew" fool you: This recipe is fast and simple. Serve with the Italian-style bruschetta: slices of rustic bread rubbed with the cut side of a garlic clove or brushed with garlic-flavored oil, then toasted in the oven."

2 cloves garlic, passed through a garlic press
1 teaspoon rosemary, finely chopped
1 teaspoon kosher or sea salt
1 tablespoon extra-virgin olive oil
1 tablespoon finely minced fatback or pancetta
4 to 6 scallions, both white and light green parts, thinly sliced crosswise
1/2 cup dry white wine
Pinch crushed red pepper flakes
1 to 1 1/2 pounds medium shrimp, peeled and deveined
Freshly ground black pepper

In a small bowl, combine the garlic, rosemary and salt and mash together to form a paste. Set aside.

In a large skillet with a lid, heat the olive oil and fatback or pancetta over medium to medium-high heat. When the fatback or pancetta starts to melt or settle in, add the scallions and cook for about 1 minute or so, stirring to coat them evenly.

Add the garlic-rosemary paste and cook for 1 to 2 minutes, until the garlic and rosemary begin to release their fragrance.

Add 1/4 cup of the wine, cover the skillet and cook for 2 minutes.

Add the crushed red pepper flakes, cover and cook about 2 minutes, until the scallions have softened and darkened a bit.

Uncover and add the shrimp, cooking for 1 to 2 minutes until they are just opaque (not yet pink).

Add the remaining 1/4 cup of wine, and pepper to taste. Cook for 1 to 2 minutes, stirring until the shrimp are pink and just cooked through. Taste and adjust salt as necessary.

Divide among shallow bowls and serve hot.

Makes 2 to 3 main-course servings
Adapted from source: The Glorious Soups and Stews of Italy by Domenica Marchetti