| Cuisine: Italian | Type: Appetizer | Serves: 4 to 6 |
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Source:
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Essentials of Classic Italian Cooking - Hazan |
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Attributes:
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Grill |
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Comments:
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There should be just enough oil to film the shrimp, but not so much as to drench them, enough bread crumbs to absorb the oil and keep it from running, but not so much to bread them and form a thick crust. |
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Serving Suggestions:
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Can be an appetizer, fish course, or accompany meat |
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Ingredients:
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2 lbs. medium shrimp, unshelled 3-1/2 tbs. extra virgin olive oil 3-1/2 tbs. vegetable oil 2/3 cup fine, dry, unflavored bread crumbs 1/2 tsp. garlic chopped very fine 2 tsp. parsley chopped very fine Salt Freshly ground black pepper Skewers |
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Instructions:
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1. Shell the shrimp and devein. Wash in cold water and pat thoroughly dry with cloth kitchen towels. 2. Put the shrimp in a roomy bowl. Add as much of the olive and vegetable oil, in equal parts, and bread crumbs as you need to coat the shrimp evenly, but lightly, all over. You may not require all of the oil indicated in the ingredients list, but if you have a large number of very small shrimp, you may need even more. 3. Add the chopped garlic, parsley, salt, and pepper, and toss thoroughly to coat the shrimp well. Allow them to steep in their coating a minimum of 20 to 30 minutes, or up to 2 hours at room temperature. 4. Preheat a broiler at least 15 minutes before you are ready to cook, or preferably use a charcoal fire -- giving it time to turn to white ash. 5. Skewer the shrimp tightly, curling one end of each shrimp inward so that the skewer goes through it at three points, preventing the shrimp from slipping as you turn them on the grill. 6. Cook the shrimp briefly, close to the source of heat. Depending on their size and the intensity of the fire, about 2 minutes on one side and 1-1/2 minutes on the other, just until they form a thin, golden crust. Serve piping hot. |
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Related recipes:
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None |
2001-03-10