If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Shrimp with Spicy Tomato Sauce and Strozzapreti

What cook doesn’t love Shrimp?  They are such an obliging partner in the kitchen. They not only cook in all of three minutes but they turn pink and opaque to tell you they’re done.  They’re wildly popular—in fact they’re by far the most popular of all seafoods in this country.  Here they live up to their promise of speed in a dish that pairs shrimp with a spicy tomato sauce, ribbons of fennel, chiles that let you control the heat and Strozzapreti, one of my favorite pastas of all time.  And why is it a favorite?  Because it translates into English as “Priest Choker”.  Andrew pointed out that Strozzapreti isn’t the backbone of the dish and that you could substitute pretty much any tubular pasta from Gemelli to Rigatoni or Penne Rigate.  While that’s true, the writer in me just couldn’t wait to dive into the story of Strozzapreti and so, in the middle of last week’s Nor’Easter I trudged 6 blocks to the Supermarket. There, in the specialty pasta section I found my Strozzapreti and the basis for this post.  But first off, let’s talk about Shrimp which is a good news/bad news story if there ever was one.

If you pay any attention to food press, you may have picked up on stories about the worldwide state of Shrimp.  In the US, per person, we eat 4.1 lbs of shrimp a year.  It’s wildly versatile.  You can grill it, smoke it, boil it, sauté it, fry it or stew it.  Wherever it’s available in countries from South Africa to Denmark, you’ll find local recipes for Shrimp. It’s full of protein—18 grams in a 3 ounce serving.  It’s sweet, fresh and firm.  That’s the good news.
The bad news is the headlines about shrimp farms around the world. You’ll read about everything from polluted waters and abusive labor practices to questionable chemical preservatives. So I thought it might be helpful to give a brief guide in buying shrimp.
If you live on the West, East and Gulf Coast, you’re in luck.  Virtually everywhere else, shrimp is imported. 90 percent of our shrimp is.  Supermarkets tend to shove the country of origin deep into the ice on the price per pound label to conceal their Chinese or Thai origins.  Most shrimp there are farm-raised and that’s where the red flags are raised.
Of all the farmed shrimp brought into this country less than 2 percent is inspected by the US Department of Agriculture.  So shrimp that have been treated with banned chemicals, anti-biotics, and pesticides, to name a few, slip by.  Local wild-caught is always the way to go. This means on the West Coast look for wild spot prawns.  On the East Coast, small, sweet cold water Maine Shrimp. And on the Gulf Coast, brown shrimp and rock shrimp. In between, you will find virtually all shrimp have been previously frozen. But shrimp freeze well—far better than most fish.  And they tend to be frozen right after they’re caught.  In a restaurant in Indiana, I was told its shrimp were ‘fresh frozen’–An oxymoron for sure but an oddly accurate description of the process.   But if you must buy farmed shrimp, look for a label that reads “Best Aquaculture Practices”.  These are issued by a non-profit group called the Aquaculture Certification Council.
Emilia Romagna
         Now about those Priest Chokers…Strozzopreti is a traditional recipe of Romagna, the province northeast of Tuscany.  Romagna is the culinary heart of Italy.  Reggiano Parmigiano cheese, Parma Proscuitto Hams, and the city of Bologna with its namesake Bolognese sauce all add to the region’s reputation.  Strozzapreti date a very long time back.  They are mentioned in texts from the 14 th century.  Romagna has a very long and complicated history with the Roman Catholic Church.  Romagna was “given” to a 7th Century pope. This created a centuries-long conflict which only ended in 1278 when it was

left to the reigning Pope.   Precisely when the 

Romagnoli lost their tempers with the Church is unclear.  There were many rebellions against the Church led by powerful families.  They were finally defeated by Pope Alexander VI, better known to American television audiences as the Borgia Pope who fathered Lucretia and nine other illegitimate children. But the animosity lingered on and that’s where we come to Strozzapreti. Of course, there’s more than one legend surrounding the pasta.
One goes back to the custom of the women of Romagna preparing this particular pasta when their local parish priest came to call. Their anti-clerical husbands, stereotyping the priests as heavy eaters, wished they would choke on their pasta.  A second version of the story posits that the dish was offered to the priests who were so taken with it, they ate too quickly, choking themselves, sometimes to death.  And the third and final version is a far less picturesque version.  The pasta is shaped like a clerical collar commonly call a Priest’s Choker.  But there’s little or no question that the name mirrors the long-standing animosity to the Church in both Tuscany and Romagna. All that being said, as long as you don’t eat this marvelous dish too fast, I doubt you will choke on it. And I know you will love it.  Here is the recipe:

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