Posting this particular recipe not only highlights one of the tastiest entrees ever to emerge strictly by accident from my kitchen, but also provides pretext for calling attention to one of the most widely-spoken mispronunciations in all recorded history.
As soon as this post spreads world-wide people will no longer mispronounce the name of one of Italy’s most charming, romantic and utterly beautiful getaways within its territory. Italians call it the “Isola di Capri” and the accent for both words is on the first syllable. The Island of Capri. It is not “caPREE.”
All right so much for the obnoxious language lesson.
It so happens that many dishes are named after the famous island situated a few miles out into the Bay of Naples and hence sport the adjective “caprese” in the name. “Insalata Caprese” is a probably one of the more well-known examples. Somehow anything concocted with fresh tomato and basil among other ingredients has earned the right to be designated a “caprese.” Historically no one really knows how this came about.
In any case I have adopted the “caprese” modifier for this particular shrimp dish, which includes the obligatory fresh tomato and basil.
But, to be perfectly honest the inspiration came from a close and dear friend from the Maryland Eastern Shore who one night executed, dare I say, the “original” Shrimp Caprese, not exactly the same as the one below but close.
In any case, as a tribute to the Island of Capri try this:
Chef’s Shrimp “Caprese”
For 4 persons:
- 1/2 cup finely diced celery
- 2 tbsp. chopped scallion
- 1 small onion finely diced
- 2 medium garlic cloves minced
- 1/2 cup diced fresh ripe tomato
- Olive oil as needed
- White wine for deglazing (approx. 1 cup)
- 1 cup very thinly sliced or finely chopped small red and yellow peppers pre-softened in a saute pan
- 1 tsp. Old Bay seasoning
- 1/2 cup or so chicken broth
- 1/2 cup chopped fresh basil
- 1 lb. large (21-25 per pound) uncooked shrimp shells removed
- Salt & pepper to taste
Have oven ready at 350 degrees.
Gratuitous advice: One, this dish cooks up best when made in a large cast iron skillet. Two, the most annoying task is peeling fresh shrimp, but substituting pre-cooked supermarket shrimp simply does not work!
Saute the celery, onion, scallion and garlic in olive oil until well softened. In a separate pan heat the thinly sliced peppers in olive oil until softened. When all is ready merge the peppers with the other ingredients and heat under medium heat and then add the white wine. Heat until all the alcohol is evaporated. Sprinkle a teaspoon of Old Bay. Add the fresh tomatoes, basil and chicken broth and toss. Add salt & pepper to taste.
Finally add the peeled shrimp, toss well, and bake everything in the oven for 25 minutes or until the shrimp has turned pink.
Optional: to expand the calorie count serve over linguine. That’s what I do.
One day recently I nearly lapsed into a catatonic state watching the Food Network’s “Pioneer Woman” whip up a hearty batch of steak n’ eggs for all the buckaroos on the ranch. Before passing out I had a straight off the wall idea flash before me. I imagined that I would become the world’s leading expert on the connections between French and Italian cuisine.