Roasted Shrimp with A&A Toscana Dipping Oil

I prepared this recipe last week for some friends that came over, and let me tell you that they finished it doing " la scarpetta".

Scarpetta: an Italian expression, and hard to translated into other languages​​, for the habit of picking up the remaining sauce of a dish with a piece of bread.

I just realized that I published it our facebook page, and not here, and I apologized for that, but I had been busy lately working together with our web developer in order to have ready, as soon as possible, our A&A Alta Cucina Italia E-Store. A lof of you had asked me for it, so now with days getting cooler and windy, nothing better that being able to joy our products from the comfort of your home by just a click at our e-store, isn't it this wonderful? Please not forget to find us on facebook, I do not want to overwhelm your email with newsletters, but I would love to keep in touch with you. New retail stores will be carrying our products,  we won´t be able to attend some days to our farmer's markets, and I would like to keep you posted about it, and other great news is in its way too. Ok, enough now..let's get to the point of this wonderful dish..:-)  
roasted shrimps with rosemary


-1 pound of large shrimp (peeled and deveined)

- 3 Tbsp white wine

- 7 Tbsp A&A Toscana Dipping Oil

- Sea Salt to taste

1. Preheat oven to 400 F. 2. Pour all the ingredients in a big bowl and toss them well until the shrimps are well coated. 3. Transfer the shrimps coated and the remaining of the ingredients to a baking dish. 4. Bake until the shrimp are firm and pink-golden. To enhance the flavor of the dish, I recommend to drizzle some more A&A Toscana Dipping Oil after serving it.


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