Insalata di Gamberi e Radicchio
Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.
Enjoy this month's perfect pairing for Abbazia di Novicella Kerner Alto Adige Valle Isarco DOC featured in the 6-bottle mixed and 4-bottle white case for June 2026.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Insalata di Gamberi e Radicchio
Shrimp Salad with Castelfranco Radicchio and Oranges
Serves 4
Ingredients
- 454g shrimp (16-20 count, fresh or frozen)
- 2 oranges
- 1 head of Castelfranco radicchio (washed, with some larger leaves removed, leaving the bulb form intact)
For the dressing
- Juice and zest of 1 orange
- 1 teaspoon red wine vinegar
- 1 small shallot, finely chopped
- Extra virgin olive oil
- Salt
-
Pepper
Method
1. Prepare the shrimp
- If using frozen shrimp, thaw them thoroughly by placing them in a bowl of cold running water for about 15-20 minutes.
- Peel and devein the shrimp, removing the shells and legs. Leave the tails on for presentation if desired.
- Pat the shrimp dry with paper towels to remove excess moisture.
2. Cook the shrimp
- Heat a non-stick skillet over medium-high heat and add a small amount of olive oil.
- Once the pan is hot, add the shrimp in a single layer. Cook for 1.5 to 2 minutes per side, turning only once, Be careful not to overcook them, as they can become tough and rubbery.
- Remove the shrimp immediately from the pan to stop the cooking process.
3. Prepare the oranges
- Peel the oranges, cutting off the white pith. Slice the oranges into round slices.
4. Prepare the Castelfranco radicchio
- Wash the Castelfranco radicchio thoroughly to remove any dirt.
- Remove the larger outer leaves, but leave the bulb intact. Gently open the remaining leaves, but do not break the bulb. You want the radicchio to hold its shape.
5. Prepare the dressing
- Whisk together the extra virgin olive oil, red wine vinegar, juice and zest of 1 orange, and the finely chopped shallot in a small bowl.
- Season with salt and pepper to taste. Mix well to emulsify the dressing.
6. Assemble the salad:
- On a large plate, arrange the Castelfranco radicchio bulb in the center. Surround it with the orange slices.
- Place the cooked shrimp on top of the radicchio and oranges.
- Drizzle the prepared dressing over the salad.
- Serve the salad immediately
Buon Appetito!
