Mantis shrimp, also known as Canocchie, are crustaceans found in our seas. They have a flattened body and a spiny carapace with yellow scales. Cleaning them requires some skill to avoid getting pricked and to not ruin the delicate meat. They can be cooked in many ways, combined with vegetables. In this recipe, I prepared Fusilli with mantis shrimp and zucchini.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8 oz fusilli
- 1.75 lbs mantis shrimp (or Canocchie)
- 3 zucchini
- 1 shallot
- 1 tsp triple tomato paste
- 1.35 tbsp extra virgin olive oil
- 0.07 oz fine salt
Tools
- Kitchen Scale
- Cutting Board
- Pot
- Pan
Steps
Start by cleaning the mantis shrimp, discarding the head and carapace. Put the heads in a small pot with a bit of cold water and bring to a boil to prepare a reduced broth (no salt). Thinly slice the shallot and sauté in a pan with a drizzle of oil. Once it starts to color, add the diced zucchini and continue cooking over moderate heat. Add a teaspoon of tomato paste, stir, and finish cooking, ensuring the zucchini remain crunchy.
Meanwhile, bring the water to a boil, salt it, and add the pasta. Drain the fusilli a few minutes before fully cooked and toss them in the pan with the zucchini. Add the mantis shrimp meat with a ladle of broth obtained from the boiled and pressed shrimp scraps (I use a potato masher). Sauté over high heat for 2-3 minutes to combine everything and serve the Fusilli with mantis shrimp and zucchini.
