RECIPE: Caponata con Gamberi

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Caponata con Gamberi

Gerardo's Italian Bistro 512 N. Beeline Hwy Payson, AZ 85541 (928) 468-6500;




¼ cup olive oil

7 stalks celery- diced

3 carrots-diced

1 zucchini-diced

1 yellow squash diced

½ cup of equal parts red & yellow peppers

2 small red onions diced

1 medium eggplant peeled (put in colander to drain the bitterness)

¼ cup kalamata olives -pitted

¼ cup green olives -pitted

¼ cup golden raisins

1 Tbsp capers drained

2 Tbsp toasted pine nuts

6 garlic gloves peeled and thinly sliced

Small handful of coarsely chopped flat leaf Italian Parsley

½ cup white balsamic vinegar

1 cup fresh tomatoes diced and seeded

20 Jumbo Shrimp (four portions of five each)

4 springs of fresh rosemary (cleaned of leafs for skewering five shrimp in the marinating)

extra virgin olive oil, sea salt, pepper, ground garlic and lemon garnish.

Use only sea salt and fresh black pepper for taste

Cooking procedure:

In a large sauté pan add olive oil, and then add the celery, onions, carrots and garlic. When the celery and the carrots are limp, add the red and yellow peppers, yellow squash, zucchini and diced eggplant. Stir the vegetables when lightly golden. Add the kalamata olives and the green olives, golden raisins, toasted pine nuts, chopped parsley and diced tomatoes. When the vegetables are mixed and still to a point of al dente' (firm to the bite), add the white balsamic vinegar. Let the Caponata mixture cook for 10 minutes.

While the mixture is simmering put the skewered marinated shrimp on a grill or bake in an oven till cooked.

Set the Caponata on a plate, and place the skewered shrimp on a grill or baked in an oven till cooked.

Set the Caponata in plate, and placed the skewered shrimp on top, then drizzle on the extra virgin olive oil and served with lemon wedges.

Buon Appetito-mangia!