Recipe: Andrea's Shrimp Alla Caprese (using white wine, garlic, lemon, herbs and butter)

ANDREA'S SHRIMP ALLA CAPRESE

"One of the few chefs presenting real Capri-style food in this country is Andrea Apuzzo. Every Italian food lover from New Orleans eats at his always busy ristorante, Andrea's, in Metairie, Louisiana. This shrimp dish is typical of Apuzzo's lively style. Try it on its own, or over angel hair pasta."

1 1/2 pounds shrimp, peeled and deveined
Salt, preferably kosher
Freshly ground black pepper
5 tablespoons extra-virgin olive oil, divided use
2 garlic cloves, minced
2 tablespoons brandy
1 1/2 cups dry white wine, such as Soave
1 1/2 cups fish stock
2 sprigs fresh rosemary
2 sprigs fresh oregano
4 fresh basil leaves, chopped
1/8 teaspoon red pepper flakes
2 tablespoons freshly squeezed lemon juice
4 tablespoons (1/2 stick) unsalted butter
Hot cooked angel hair pasta (optional, for serving)

Season the shrimp with salt and pepper. In a large saute pan, heat 4 tablespoons of the olive oil over high heat. When it is hot, add the shrimp and quickly sear on all sides, 2 to 3 minutes. Transfer the shrimp to a platter.

In the same saute pan, heat the remaining 1 tablespoon olive oil over low heat. Add the garlic and cook, stirring, for 1 to 2 minutes.

Increase the heat to medium-high, add the brandy, and let it evaporate, about 30 seconds. Add the white wine and simmer until it has reduced by half, 3 to 5 minutes.

Add the fish stock, rosemary, oregano, basil, and red pepper flakes to the pan, and bring to a simmer. Cook over medium-low heat for 5 minutes.

Return the shrimp to the saute pan, add the lemon juice, and heat for 2 to 3 minutes. Correct the seasoning, if necessary, and remove the rosemary and oregano sprigs. Blend in the butter, 1/2 tablespoon at a time. Serve immediately. Serve over angel hair pasta, if desired.

Makes 4 servings
Recipe copyright 2013, Used by permission from Harvard Commons Press
Source: The Italian-American Cookbook by John Mariani and Galina Mariani