This traditional cicchetti is made from fresh pink shrimp prepared in saor, an Italian culinary tradition that hails from Veneto. The technique, which translates to “flavor” in the Venetian dialect, involves dousing the primary ingredient in cooked onions and vinegar, sometimes a bit of white wine too, often accompanied by pine nuts and raisins or other spices and herbs. Originally, sailors used this method to preserve food during long sea journeys, and it’s most often prepared with sardines or shrimp. The recipe is simple, always delicious, and the perfect antipasto or aperitivo snack any time of the year. (Just don’t ever use frozen shrimp.)

SCAMPI IN SAOR

INGREDIENTS

• 18-20 scampi (langoustines, red-claw or large prawns)
• 125 ml (4 fl oz / 1/2 cup) olive oil
• 400 g (14 oz) white onions, halved & thinly sliced
• A few whole peppercorns, gently squashed
• 2 bay leaves
• 3 tablespoons white wine 
• 125 ml (4 fl oz / 1/2 cup) white wine vinegar
• Flour, for coating
• Light olive oil, for frying
• Salt
• Black pepper

PREPARATION

1. Peel the scampi. Remove the tail meat by cutting down the center of the underside of the tail with small, sharp scissors and using your fingers to pull out the meat. Devein, rinse with cold water, pat dry, and leave in the fridge. 
2. Heat the oil in a non-stick frying pan with a lid and cook the onions for a few minutes before adding the peppercorns, bay leaves, and some salt. Cover, lower the heat, and simmer for 20-25 minutes until well softened, but not browned. Check from time to time that not all the liquid has been absorbed. 
3. Add the wine, let it bubble up a bit, then add the vinegar and simmer uncovered for another 5-10 minutes until cooked out a bit, but still saucy. Remove from the heat.
4. Put some flour on a plate and coat the scampi well.
5. Pour enough oil into a large non-stick frying pan to cover the bottom abundantly. When the oil is hot, add the scampi, turning them only when they are crisp on the bottom. If the flour is falling off and sticking to the bottom, you may need to reduce the heat a touch. 
6. When both sides are golden and crisp, remove and place on a plate lined with paper towels to absorb the excess oil. Sprinkle the scampi with fine salt.
7. Put half the onion in a small bowl, top with the scampi, and cover with the remaining onion. Sprinkle some black pepper and salt and a bit of olive oil if you think it needs it. 
8. Cover. If you will be eating them in the next few hours, leave at room temperature, otherwise put them in the fridge where they will keep for a few days, intensifying in flavor.