In Italy the aperitivo tradition is firmly woven into Italian food culture. We’re actually talking about the classical late afternoon snack, a kind of merenda that melts in with the happy hour. The small colorful dishes served at aperitivo, are greatly inspired by Italian Street Food, and the style depends of course on where you have your aperitivo. Its varieties are in proportion to the quantity of the country’s regions.
These shrimps are ideal for the barbecue party. The fast cooking is perfect for them and exalts their organoleptic characteristics together with the zesty lightly spicy marinate. Serve on their own or f.ex. with some fresh sauces, like aioli garlic mayonnaise or coriander pesto.
Potatoes & shrimps are fabulous ingredients, but not so often maybe seen together. They remind me of my origins, as in Iceland grow the most incredible and delicious potatoes, and the coldwater shrimps (Pandalus borealis) of our sea are renowned delicatessen to be found in supermarkets all over the world. I tend to use local ingredients in my cooking, but when making these I go for the borealis shrimps and dream of the Aurora Borealis (Northern Lights).
