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Recipe of the Month

Shrimp Leonardo

October 2020

By Lenny Ricciardelli – This recipe is actually my moms. When I was catering, I lined up a series of Latin weddings, A tradition was they always wanted a roasted pig, I had big ovens, and the equipment to accomplish this, which was probably the main reason I was able to land the jobs. I also used to hold an annual Luau. These were outside events. Anyhow Paella was always on the menu too. So I would modify this recipe, serve with or over rice as a paella, I added other seafood such as scallops, clams, and mussels. Added Italian Sausage and Chicken as well. The largest time was held at Wallingford PNA park in a Giant Tent.

I also used this recipe at Phyllis’s of Savin Rock. My Moms cousins owned that restaurant. In the early 80’s, cousin Steve and Greg opened a Phyllis’s on Washington Ave next to MacDonald’s (more recently was Boston Market). I went to help them, we used to cook this recipe for a special on the weekends. Their Chef was an Italian / Columbian American.

This is for normal cooking 

Clean shrimp, reserve shells for broth.
Shrimp size: I use 21 to 25

Cook Shrimp

Use a skillet large enough to fit all ingredients. In skillet, add olive oil, (enough to thin coat the bottom the of pan) then while oil heats, season shrimp with salt and pepper, then add seasoned shrimp to hot skillet and sauté until shrimp turns pinkish on both sides, about 3 minutes. When Shrimp are done remove them from pan, set aside

Add artichoke hearts, garlic, wine, tomatoes, shrimp broth and lemon juice, spices

Add a little more olive oil to same Sauté pan, heat and add artichoke hearts (quartered) cook for a minute, add garlic, and cook slowly until garlic turns golden. Add wine and deglaze, add tomato paste, ¼ cup of artichoke marinade, shrimp broth. Then add paste, (Keep Stirring) tomato puree, bay leaf, oregano and lemon juice. Keep stirring and let simmer until all ingredients are nicely blended together, and nice and hot. Don’t rush this the longer the better.

Boil Spaghetti

When sauce is almost ready, boil spaghetti, everyone knows how to do that right! After spaghetti  are drained and while still hot add parmesan cheese and toss. Set aside but keep warm

Add cooked Shrimp to sauce, then pour over spaghetti.

Add cooked shrimp, to sauce and heat, stirring continuously until everything is hot. Remove from heat and cover and let stand for 2 to 3 minutes, then pour over spaghetti, toss and serve.

Make sure you have extra sauce, crushed red pepper, and parmesan cheese for everyone to add to their plates.

Serves 4 or if Im there serves 2 maybe 3 

  • 2 lbs shrimp, cleaned
  • 2 tablespoons olive oil
  • 2 cloves minced garlic
  • 1 can tomatoes -I use puree
  • 1 can Paste
  • 2 or 3 bay leaves
  • Teaspoon of oregano
  • 2 cans marinated artichoke hearts (quartered)
    drain the artichokes, reserve the marinade  
  • 1/2 cup dry white wine
  • Fresh Lemon Juice from 2 lemons
  • 4 cups shrimp broth (see recipe)
  • 1 teaspoon salt or to taste
  • Fresh black pepper to taste
  • 1 pound spaghetti or your favorite long thin macaroni
  • As much parmesan cheese as you desire but reserves some to top off dish.

Shrimp Broth

First if you think this is crazy, okay but try it anyway. After you clean your shrimp, In your favorite pot, add a tiny amount of oil, heat, then add the shrimp shells. Stir frequently. When shells turn pink, usually about a minute, add about 4 ½ cups of water. Add a pinch of Salt and your favorite herbs and spices. Bring to a boil the reduce to simmer and simmer for about an hour. When done Strain and discard shells. Save Broth. The stock will keep in the Refrigerator for a few days, if you don’t need it soon you should freeze it.


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