Book Seventy-Four: Giada's Family Dinners

by Giada De Laurentiis



                        Pepperoncini Shrimp 

After a bike ride I'm pretty much useless. My two hour ride turned into four hours because it was such a beautiful day and I just kept pedaling, enjoying near seventy degree weather before the rains begin.

I wanted something quick and effortless and this was just the ticket. Just a few ingredients and a quick sauté in the pan, and it's done. I threw together an arugula and raspberry salad and I had dinner on the table in no time.

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Pepperoncini Shrimp

6 servings

48 large shrimp (about 2 pounds) peeled and deveined

4 tsp. pepperoncini oil (recipe follows)

Salt and freshly ground black pepper

Heat a large skillet over high heat. Toss the shrimp in a large bowl with the pepperoncini oil. Sprinkle with salt and pepper. Sauté the shrimp until just cooked through, about 2 minutes per side. Add the cooked shrimp to the bowl with pepperoncini oil and toss again to coat. Transfer the shrimp to a platter and serve.

Pepperoncini Oil

Makes ½ cup

1/3 cup olive oil

¼ cup finely chopped pepperoncini

1 Tbl minced garlic

Salt and freshly ground black pepper

Heat the oil in a medium, heavy skillet over medium heat. Add the pepperoncini and garlic and sauté until fragrant, about 2 minutes. Season to taste with salt and pepper. Pour the pepperoncini and oil into a heat-roof bowl and cool to room temperature.

Giada’s Family Dinners/Giada De Laurentiis