The Calamarata with mantis shrimp sauce is a very tasty dish made with a crustacean known by various names, sea cicada, mantis shrimp, and others depending on the region. Cleaning them is a bit tedious, but given the result, it’s worth doing a good job. With the scraps, you make a concentrated broth called fumet or bisque, which, when partially added to the sauce, gives a lot of flavor. As for the type of pasta, I chose calamarata, which is very suitable for holding the sauce.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 942.50 (Kcal)
- Carbohydrates 72.10 (g) of which sugars 9.48 (g)
- Proteins 50.40 (g)
- Fat 47.04 (g) of which saturated 4.76 (g)of which unsaturated 1.66 (g)
- Fibers 4.80 (g)
- Sodium 3,293.00 (mg)
Indicative values for a portion of 480 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs mantis shrimp
- 1 shallot
- 1 stalk celery
- 2 tbsps extra virgin olive oil
- 3 tbsps white wine
- 6 sprigs parsley
- 2.5 cups water
- 6 sprigs parsley
- 2 tbsps extra virgin olive oil
- 1 fresh chili
- 1 clove garlic
- 2 cups tomato sauce
- 0.42 cup crustacean broth (taken from the total)
- 6.35 oz calamarata
Tools
- Kitchen Scale
- Scissors
- Pots
- Potato Ricer
- Strainer
- Frying Pan
Steps
Rinse the mantis shrimps under running water, being careful not to prick yourself. Use scissors to cut the tips on the sides, detach the head, and gently lift off the upper and lower shell, also removing the tail. Set aside 2 cleaned shrimps with head and tail to cook whole and place on the finished dish.
Keep all the scraps. In a saucepan, pour the oil and add the shallot and chopped celery, as soon as it starts to fry, add all the scraps and toast for a few minutes. Pour in the white wine, let it evaporate, and add the boiling water and parsley. Leave on low heat for 1 hour. Use a potato ricer to squeeze all the scraps and strain the broth.
Pour the oil, chopped parsley, garlic clove, and chili, which I left whole as I don’t like spicy, but you can chop it and use a few pieces. Let it fry on low heat for a few minutes, add the tomato sauce, stir, and let it cook for 30 minutes. Then add the shrimp meat, the two whole ones, and 100 ml of broth. Stir gently and let reduce for 15 minutes. Do not add salt.
Bring the water to a boil, lightly salt, and add the pasta, cooking it al dente in 14 minutes. Drain and pour into the pan with the sauce. Mix, place on plates decorating with a whole mantis shrimp per plate, and sprinkle with chopped parsley.
