How to make
First, clean the shrimp from their heads, their tail, peel them and season them with salt, drizzle them with olive oil, lemon, garlic and leave them in the fridge for 20 minutes. If you are in a hurry, skip this step.
Grab the fresh hot pepper, cut the inside with the seeds and cut it into thin strips. Heat olive oil in a pan, add the chopped garlic cloves and chopped fresh hot pepper.
When the oil heats up, put the shrimp in a pan, next to each other, without overlapping them, so that they can aquire an appetizing color on both sides for 1 minute, then add the Grappa brandy (or other strong alcohol) and with a lighted stick I touch the liquid in the pan, so that the alcohol ignites and flambé until it goes out on its own (if you are worried about this step add wine, wait for it to reduce for a minute and add the tomatoes).
Then add the passata (or a tablespoon of tomato paste, diluted with 50 ml of water) and dilute the sauce with 3 1/3 tbsp (50 ml) of water or white wine.
Add salt and black pepper, cover with a lid and continue cooking for about 4-5 minutes. Wash, dry and finely chop the basil or parsley.
When the shrimp are ready, turn off the heat, season with fresh basil or parsley and serve the shrimp hot with wholemeal bread or pasta. Enjoy cooking!
