Soused Shrimp with Italian Herbs (Gamberetto Ubriaco con Erba Italiana)


  • 2 1/2 lbs. medium shrimp, peeled and deveined
  • olive oil
  • 1/4 cup onion, minced
  • 4 cloves garlic, minced
  • pink peppercorns
  • 2 cups peeled and diced tomatoes
  • 1/2 cup dry white wine
  • 1/2 cup fresh basil leaves, finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • squeeze of fresh lemon


  • Place olive oil inn hot pan. Add shrimp and cook briefly, about 2-3 minutes until almost cooked through. Remove from pan.
  • Heat about 3-4 tablespoons of olive oil in large saute pan. Add garlic and pink peppercorns to almost cover the bottom of the pan. Cook briefly and then add tomatoes. Cook a minute and add wine, salt, pepper. Add basil and oregano.
  • Cook for about 10 minutes, reducing liquid portion slightly. Pour out mixture and hold. Add shrimp when ready to serve.
  • Also delicious served over pasta.


  • Description:
  • "One of my favorite warm antipasti.....enjoy sopping up the fabulous
  • sauce with a wonderful Italian bread or foccacia."
  • SOURCE: Fattoria Medicea, Pistoia