Mantis shrimp – scientific name is “Squilla mantis” – belongs to crustacean class. They inhibit the Mediterranean Sea along Italian coast line and the Adriatic Sea. Mantis shrimps feed on small fish which they hunt for at night time.
Catching season falls on late autumn and early spring. During this period of time, the flesh of mantis shrimp is especially fresh and tasty. Look for alive mantis shrimp. Stale mantis shrimp has almost no flesh under their shells.
The flesh of mantis shrimp is considered to be a dietary meal; it is very soft in texture and slightly sweet in taste. It is high in full proteins and minerals and is low in carbohydrates. In Italian cuisine, crawfish is considered to be the best ingredient for sauces and brodetto which are served with toasts. They also come with gnoccetti, rice and pasta.
Ingredients for Simmered Mantis Shrimp
- 1 lb (500 g) mantis shrimp
- 250 g tomatoes
- 1 glass dry red wine
- 5 tablespoons olive oil
- 4 garlic cloves
- 1 parsley stalk
- Rinse mantis shrimps in running water.
- Chop tomatoes, garlic and parsley finely.
- Heat olive oil in a saucepan and sauté garlic until golden.
- Stir in tomatoes, add salt to taste and simmer for 10 minutes, stirring occasionally.
- Empty a glass of wine into the saucepan, add mantis shrimps and parsley.
- Cover and simmer over medium heat for 10 minutes.
- Arrange mantis shrimp on a serving plate and pour the sauce over. Serve with tomatoes, cucumbers or greens.