Piazza Barberini Tiger Shrimp Made Easy at Home
Brief History of Piazza Barberini
Piazza Barberini is located in Rome, Italy. It is named after the Barberini family. Renowned for it's centerpiece Fontana del Tritone, designed by sculptir Bernini, Piazza Barberini is a travel destination for billions of travelers.
The Piazza Barberini is located at the end of Via Venetto. It was built in 1625 on the orders of Cardinal Francesco Barberini.
Fountains of Piazza Barberini
In the center of the square is the Fontana del Tritone which was sculpted in 1643. There are four dolphins that hold up Triton, God of the sea, as water shoots from a seashell.
In the corners of the square, is the Fontana delle Api which means Fountain of the Bees. This was built in 1644 in honor of Pope Urban VIII. The fountain is decorated with large bees, which are a symbol representing the Barberini family.
Fresh Aromatics & Sun-dried Tomatoes Pack Big Flavor
Cook Time
Ingredients
- 1 pound fresh headless tiger shrimp, peeled & deveined
- 4 tablespoons unsalted butter, room temperature
- 2 tablespoons extra virgin olive oil
- 1 tablespoon each fresh basil, thyme & parsley, chopped
- 4 ounces white wine, pinot or chardonnay
- 4 ounces grape tomatoes, sliced in half
- 2 ounces sun-dried tomato, sliced thin
- 2 ounces shallot, minced
- 1 ounce fresh garlic, minced
- 2 tablespoons kosher salt
- 1 teaspoon red pepper flake
- 2 tablespoons fresh lemon juice
Instructions
- Clean the shrimp and be sure it is deveined properly. Place in a small mixing bowl. Sprinkle with a little salt and let it rest at room temperature. Place a cast iron skillet over medium high heat. Once the pan is hot and nearly smoking, add olive oil. Add minced shallots and saute for 30 seconds. Add minced garlic and saute another 30 seconds. Add grape tomatoes, sun-dried tomatoes, and shrimp. saute for 30 seconds.
- Add white wine & half the butter. Let the shrimp simmer for 1 minute. Add lemon juice. Season with the salt & red pepper flake and simmer another minute. Add the fresh thyme, parsley and basil. With a wooden spoon, baste the shrimp with the wine butter sauce.
- Add the remaining butter and turn off the heat. With a wooden spoon, mix the butter around until melted. Shrimp should opaque in color once it is fully cooked. Serve topped with the butter sauce, tomatoes and herbs. Note: for additional flavor, add finely grated Parmesan as garnish.
