Discover Gamberi San Giusto: A Taste of Trieste
If you’re a fan of Italian seafood dishes, you’re in for a treat with Gamberi San Giusto. It is a dish that combines just a handful of ingredients yet brings out complex flavors typical of the Friuli region. It’s all about fresh, quality prawns (or shrimp, if prawns aren’t available). And some a splash of wine, a squeeze of lemon and some herbs to enhance the dish’s flavour. Together, these ingredients create a light yet savory sauce that pairs beautifully with the delicate sweetness of prawns.
Origin
Gamberi San Giusto is named after San Giusto, the patron saint of Trieste. The Savoia Excelsior Palace in Trieste reportedly served it in its restaurant in the 1950s to commemorate San Giusto’s feast day on 3rd November each year.
Sadly for San Giusto, the Romans sentenced him to death by drowning in the 4th century because of his Christian beliefs. He met his watery end when he was thrown into the sea near Trieste with heavy weights attached to his body. Whether it is fitting or a little insensitive to have a seafood dish named after him, I will leave you to decide. But the flavours from these simple ingredients are wonderful and the dish showcases the fresh produce of Trieste and the complex flavours typical of the Friuli region.
How to Cook Gamberi San Giusto
The cooking process is straightforward, making it an excellent option for both weeknight dinners and special occasions. Plus, if you enjoy Italian cuisine, this recipe is a great way to expand your repertoire with a dish that’s authentic, easy to prepare, and unforgettable in flavour.
Step 1: Prepare the Prawns
First, you’ll want to peel the prawns and remove the intestinal tract. However, don’t discard the shells! They’ll be a key ingredient in making a flavorful stock that will add depth to the dish. Place the peeled prawns in a bowl and squeeze the juice of half a lemon over them. Add one bay leaf, a pinch of salt, and a bit of pepper. Let them marinate while you move on to the next steps.
Step 2: Make the Stock
To prepare a rich, homemade stock, add the prawn shells to a small saucepan. Pour in about 500 ml of water, then add a bay leaf, a slice of onion, a pinch of fresh thyme, and oregano. This combination will infuse the stock with subtle, herby flavors that enhance the dish. Bring the mixture to a simmer and let it cook for about 10-15 minutes. Once done, strain the stock to remove the shells and set the liquid aside.
Step 3: Sauté the Onions and Garlic
In a large pan, heat the olive oil and butter over medium heat. When the butter has melted, add the finely chopped onion and cook until it turns soft and golden. Stir occasionally to avoid burning and to bring out the natural sweetness of the onion. Once the onion is ready, add the minced garlic and chopped parsley. Cook for another 2 minutes, stirring often to combine the flavors. Be careful not to brown the garlic, as it can become bitter if overcooked.
Step 4: Cook the Prawns
Now, it’s time to add the marinated prawns to the pan. Raise the heat slightly to medium-high, and cook the prawns until they’re lightly browned on each side. This step should take about 2-3 minutes per side, depending on the size of your prawns. The key here is to get a nice sear without overcooking the prawns, so they remain juicy and tender.
Step 5: Add the Wine
Once the prawns are golden, pour in the white wine. This will deglaze the pan, lifting all those flavorful bits from the bottom. Allow the wine to simmer until it has reduced by about half.
Step 6: Add the Stock and Tomato
Pour in the prepared stock, and the chopped tomatoes. Reduce the heat to a gentle simmer. Let the prawns cook in this flavorful broth until the sauce has thickened slightly and the prawns are fully cooked. This should take just a few minutes. Keep an eye on the sauce; you want it to be just thick enough to coat the prawns without becoming too heavy.
Step 7: Adjust Seasoning and Serve
To finish, add a squeeze of fresh lemon juice from the remaining half of the lemon. This final touch brightens the flavors and balances the richness of the sauce. Season with salt and pepper to taste, then serve immediately.
Gamberi San Giusto is traditionally served on its own or with crusty bread to soak up the delicious sauce. However, it also pairs wonderfully with simple pasta or polenta for a complete meal.
Enjoy the Flavors of Trieste at Home!
And there you have it—a simple yet elegant dish that captures the essence of Trieste’s cuisine.
Buon appetito!
If you enjoyed this recipe, make sure you check out more recipes from the Friuli region.
Gamberi San Giusto
Ingredients
- 500 grams raw prawns
- 1 whole lemon
- 2 bay leaves
- 1 large onion
- Salt
- Pepper
- Oregano
- Thyme
- 1 tbsp butter
- 30 ml extra virgin olive oil
- 1 large garlic clove (finely chopped)
- 1 tbsp parsley (finely choppped)
- Plain flour for dusting
- 100 ml white wine
- 1 tomato (peeled, deseeded and finely chopped)
Instructions
- Peel the prawns and remove the intestinal tract, keeping the shells for the stock. Marinade the prawns in the juice of half the lemon, 1 bay leaf and pinch of salt and pepper.
- To make the stock, add the shells to a small saucepan with 500ml water, a bay leaf, a slice of onion, and a good pinch of thyme and oregano.
- Once the prawns have marinated, dust the prawns in flour and heat the butter and the oil in a pan.
- Sauté the finely chopped onion until soft and golden. Add the garlic and the parsley and continue to cook on a low heat for a further 2 minutes.
- Add the prawns to the pan, and cook over a medium heat, co until lightly browned on both sides.
- Add the wine and continue to cook until the wine has almost reduced, then add the stock and the tomato and simmer until the prawns are cooked, and the sauce has thickened. Add juice from the second half of the lemon to balance the flavours if necessary, and season with salt and pepper.
