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How To make Gamberi Alla Pasquale (Shrimp with Special Lemon Sauce)
24 Shrimp, deveined
2 tb Tomato paste
1 Lemon, juice of
2 oz Brandy
Salt & pepper 4 oz Heavy cream
2 Drop Tabasco sauce
2 Drop Worcestershire sauce
1 Apple, cored and finely
-chopped 1 pn Chopped parsley
1/2 Head lettuce, shredded
Lemon wedges Servings: 4 Notes: "Everyone loves this recipe of mine so much that I decided to give it my own name. I hope you will love it too." DIRECTIONS: Cook the shrimp, and allow to cool. Meanwhile, mix the next 4 ingredients together in a bowl. Whip the cream until it is stiff and fold into the mixture in the bowl. Add the next 4 ingredients and mix gently. Place some shredded lettuce in the bottom of large cocktail glasses and stand the shrimp up around the sides. Spoon the sauce into the middle and serve with lemon wedges. Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino ISBN # 0-920197-01-9 From: Sallie Austin
How To make Gamberi Alla Pasquale (Shrimp with Special Lemon Sauce)'s Videos
The Appetizer that Sold Out in My Restaurant for 22 Years | Chef Jean-Pierre
Hello There Friends! An exciting video for you, The #1 Appetizer that Sold Out in My Restaurant for 22 Years!! A Shrimp Sambuca which was a total hit, I had to share this recipe with you friends. I hope you enjoy it as much as I do! Let me know how you did in the comments below!
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Shrimp Puttanesca
This is my spin on the classic dish Puttanesca. It is a lighter alternative to getting your pasta fix leaving out all the heavy sauces but still packed with flavor.
Shrimp Puttanesca
Servings: 2
6 Jumbo shrimp, peeled and deveined
1 Shallot, finely chopped
3 Cloves of garlic, minced
1T butter
Angel hair pasta (regular or wheat)
1T capers , rinsed
3T sun-dried tomatoes , Julianne
1t crushed red pepper
1 1/2 T Kalamata olives, pitted and chopped
1 anchovy fillet
4oz white wine
8 oz canned, peeled, whole tomato (chopped)
2t basil, chopped
2t oregano, chopped
1 lemon zest and juice
In a large stock pot, bring well salted water to a boil. Cook pasta until Al dente.
Par-cook shrimp in butter, set aside.
Heat sauté pan over medium high heat. Coat pan with olive oil. Add shallot and garlic. Sauté until fragrant. Add capers, sun-dried tomatoes, olives and anchovy. Saute for three minutes. Deglaze with white wine. Reduce heat to medium low. Allow wine to reduce for three to five minutes. Add tomatoes. Add pasta and shrimp to the pan. Toss. Allow shrimp to cook fully. Add herbs, lemon zest and juice. Toss to incorporate. Taste to adjust seasonings. Enjoy!
La Cucina Italiana con Pasquale - Lobster tail / Pasta with avocado & shrimp sauce
PLEASE READ: This is the original cooking show by Pasquale Carpino. It aired on CHIN TV during the Johnny Lombardi Italian program in the early to mid 1980s. This is several years before Pasquale's Kitchen Express was produced. The video was transferred from VHS video tape and is a product of its source.
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Filmed live on January 9th 2021.
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Today I would like to share with you my Shrimp Oreganata recipe.
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Salmon and Shrimp Piccata Recipe by Pasquale Sciarappa
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