Main Dishes

Shrimp Livornese

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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

4
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

Delicious 3-Bean Spanish Vegan Paella

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Are you ready for the most incredible yet simplest paella ever? This Delicious 3-Bean Spanish Vegan Paella is just that. Loaded with flavors, super easy to make and comes together in under 40 minutes.

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  1. Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil
  2. After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil,...
    See the full directions on my site
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