Basalmic Spiced Shrimp

ORIGINAL

Recipe Source: Opera de Bartolomeo Scappi: L'Arte Et Prudenza D'Un Maestro Cuoco

TRANSLATION

Translated source: Terence Scully in his book, "The Opera of Bartolomeo Scappi (1570): The Art and Craft of a Master Cook" (page 341).

Several ways to cook freshwater crayfish. In my opinion a crayfish is much better cooked in water, salt, wine, vinegar and pepper and vigorously rather han stewed slowly as for a broth, and they have to be cooked rapidly, letting them skim themselves in the boiling, and turning them in a casserole pot. When they have boiled for a quarter of an hour, and have become seasoned, take them out and serve them, hot or cold, whichever you wish and however they are served at the sideboard, with vinegar and pepper in dishes

REDACTION (8 Servings)

Redaction Source: Maestra Suzanne de la Ferté (Suzanne Booth)

1 lbs. Prawns (extra-large shrimp)

4 c. Water

2 tbsp. Salt

¼ c. White Wine

2 tbsp. Balsamic Vinegar

2 tsp Black Peppercorns

Dressing:

½ c. Balsamic Vinegar

2 tsp. Black Pepper, freshly ground

Method

• 1. Clean the prawns.

  2. In a large saucepan, combine the water, salt, wine, vinegar, and pepper.

  3. Bring to a boil over high heat and cook for 5 minutes.

  4. Add the shrimp to the boiling mixture. Stir, cover, and remove from the heat. Let stand for 8-10 minutes or until shrimp are cooked through.

  5. Remove from the water., shell, then toss in a mixture of vinegar and pepper and chill at least one hour before serving.