Crinella Family Cookbook
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Table of Contents
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Fish
Crinella Seafood Salad
Crab Cioppino
Calamari with Linguini
Cracked Dungeness Crab
with Lemon and Garlic
Sea Bass
Lavagna Fish Stew
Scampi
Baccala in White Sauce
Baccala in Tomato Sauce
Eels Marinara
Fillet of Sole in Orange Sauce
Halibut in Marsala Sauce
Buffi Petrale Sole
Salmone Affumicata
with Cappelini and Capers
2005 Sauvignon Blanc
2005 Glissando
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Scampi di Anconese
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Sometimes we identify the dish by its Italian name (e.g. baccala), and at
other times by its English name (e.g., chicken). There is no rhyme or
reason to this, other than the fact that these were the customary names
for them in our household. We usually said "shrimp" rather than "scampi,"
but in the ensuing years almost everyone now knows what "scampi" is. This
particular recipe comes from Nona Crinella, who grew up near the Italian
seacoast city of Ancona, where seafood of various sorts were the primary
source of nourishment.
2 pounds, large shrimps
1 cup, all-purpose flour
2 large eggs, beaten
1/4 pound, unsalted butter
2 tablespoons, olive oil
2 cups, sliced fresh mushrooms
1 tablespoon, dried tarragon
1/4 cup, dry white wine
1/4 cup, Madeira sherry
1 teaspoon, salt
1 teaspoon, pepper
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Shell and devein shrimp, rinse in cold water, and drain thoroughly.
Sprinkle shrimp lightly with salt and pepper, roll in flour, and dip in
beaten egg.
Melt butter in large skillet.
First, sauté mushrooms in
half of the butter along with a tablespoon of olive oil, for 3 to 4
minutes, over medium flame.
Sprinkle with salt and pepper, then blanch
with sherry.
Allow the sherry to reduce almost fully, then and set
mixture aside in mixing bowl.
Add remainder of and another tablespoon of
olive oil to the skillet, and sautee shrimp, turning often until they are
lightly browned.
Return mushrooms to skillet, add tarragon, and blanch
with dry white wine.
Serve after wine has reduced by about 50%.
Serves 6,
over a bed of linguini, or 12 as appetizer.
Enjoy with our 2005 Sauvignon Blanc.
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