Memories of summer evenings on any coast of Italy, include sitting at a trattoria with friends, laughing and drinking wine, while wonderful platters of seafood were delivered to our table with pride. We would never order from the menu, just ask them to bring the food they thought we should try. Fish and seafood cooked with phenomenal flavor would be brought out. These two dishes give me that Amalfi vibe and take me to a happy place!!
More fast and easy recipes
More authentic Italian Calabrian Pork Belly, Napolese Shrimp With Black Rice
WINE NOTE: Verdicchio works beautifully with the sea bass, nutty, herbal and fruity. It also creates a soft partner to the shrimp, but if you prefer more zest, Vermentino will cut through and liven up your mouth!
Shrimp with lemon & chilli
500g Raw shrimp
50g Softened butter
Zest & juice of 1 lemon
2 red chillies finely chopped
Sea salt flakes to taste
2 tbsp Fresh flat leaf parsley finely chopped
If using wooden skewers soak in water for 15 minutes.
Thread the shrimp on skewers.
Blend the chilies and lemon zest into the softened butter. Brush over the shrimp.
Place the skewers onto a hot griddle plate cook turning halfway through until pink / opaque.
Finish the shrimp with the juice of the lemon.
Remove the shrimp from the skewer carefully and place on a plate, pouring over any chili butter from the griddle plate and sprinkle with parsley to serve.
Sea Bass
1/4 cup / 50g Pine nuts
1 Onion thinly sliced
2 Cloves garlic finely chopped
Olive oil spray
1/2 cup / 50g Sultanas
500g Spinach
60ml White wine
2 Sea bass fillets
2 tbsp EVOO to drizzle
Sea salt and fresh black pepper to season.
Cook the pine nuts in a skillet over low heat until golden- approximately 5 minutes.
Spray a large non-stick skillet with olive oil, then cook the onion and garlic over low heat until the onion is soft.
Add the sultanas and white wine and cook until the wine has evaporated about 3-5 minutes.
Stir in the pine nuts and spinach, and cook until the spinach has just wilted. season.
Warm another non-stick skillet on medium heat. Spray with olive oil and cook the sea bass, skin down, for 5 minutes, until the fish is opaque and the skin crisp. turn and cook for one more minute.
Place the spinach mixture on two plates and lay each sea bass over. Drizzle with a little EVOO and season. Serve immediately.
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