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Shrimp Leonardo

Recipe origin

By Lenny Ricciardelli – This Shrimp Leonardo recipe is a recipe I came up with with help from my mom. Back when I was catering, I had lined up a series of Latin weddings. I was able to do that because i had the equipment to roast pigs inside or outside. A Latin tradition was, they always wanted a roasted pig. Along with the pig they also had a family tradition of serving paella buffet style from a large pan, next to a food station, carving the pig

We also used to hold an annual Luau. These were usually outside events. The Paella was always on the Luau menu too.

Now Paella was a little bit of a challange for me, there was no internet then, LOL, so I asked mom if she knew what Paella was. She really didn’t but she thought is was like Zuppa di pesce or Cioppino. She was right. 

The basis of this recipe came from the Paella. As you can see this is for normal cooking. 
If you want to make it for 100 or more, I’m your guy though. give me a call. Enjoy!

Here’s the Recipe -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 cleaned, seasoned shrimp to hot skillet and sauté until shrimp turns pinkish on both sides, about 2 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
  • Optional add 1 of each, Red, Green and Orange or Yellow pepper is available diced. Peas and Olives are a good additions too.  Add with Artichokes
  • 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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