Shrimp Livornese

December 29, 2013

1058

My Shrimp Livornese is a spinoff of a Red Snapper Livornese recipe that I make. The original recipe has a history that goes along with it, This dish comes from an area of Italy called Livorno which is in the Tuscany region; in English it’s called Leghorn. Livorno, at that time, was ruled by Fernando I de Medici, Grand Duke of the powerful Medici family. This recipe has roots in Livorno’s Jewish population of that time period when the Grand Duke attracted many Jewish immigrants to that area af

2 lbs. extra large shrimp, peeled and deveined
2 tbsp. extra virgin olive oil (divided)
1 medium onion, diced
6 cloves garlic, chopped (divided)
1 (15 oz) can of chopped tomatoes
2 tbsp. capers, chopped
1 cup sliced black olives
¼ tsp. crushed red pepper (more or less according to how hot you like it)
2 tbsp. Italian parsley, chopped
1-2 tbsp. fresh lemon juice
½ cup dry white wine
salt and pepper, to taste (not too much as the mixture will be salty and peppery from the olives, capers and red pepper flakes)

In a non stick skillet heat 1 tbsp. of the oil over low heat and sauté onions until tender, about 5-6 minutes, stirring occasionally. Add half the garlic and stir constantly for about 1 minute. Add in...
See the full directions on my site

Nutritions

Calories
293

Sodium
871mg
36% DV

Fat
20g
32% DV

Protein
7g
14% DV

Carbs
19g
6% DV

Fiber
5g
22% DV