- 2 pounds small shrimp
- 1 quart water
- 1 cup semolina flour (6 ounces)
- 2 tablespoons unsalted butter
- 2 teaspoons extra-virgin olive oil
- 2 small garlic cloves, minced
- 2 tablespoons coarsely chopped flat-leaf parsley
- Freshly ground pepper
- Fruity extra-virgin olive oil, for serving
- Bring a medium saucepan of salted water to a boil. Add the shrimp and cook until opaque, about 2 minutes. Drain and let cool slightly, then peel the shrimp and transfer to a bowl.
- In a medium saucepan, bring the water to a boil over moderate heat. Slowly whisk in the semolina flour until smooth. Reduce the heat to low and whisk the semolina until thickened, about 4 minutes. Remove from the heat. Whisk in the butter and season the semolina with salt.
- Toss the shrimp with the extra-virgin olive oil, the garlic and the parsley and season with salt and pepper. Spoon the semolina into shallow bowls. Top with the shrimp and serve at once, passing the fruity extra-virgin olive oil for drizzling at the table.
The mild semolina and shrimp call for an aromatic Pinot Bianco from Alto Adige or Fruili.