Thursday, August 14, 2008

Marcella Hazan's shrimp spiedini

This is a great recipe from Classic Italian Cooking. It's simple, easy, and wonderful. If you use wooded skewers, as I do, soak them in water while the shrimp is marinating in their coating. This is nice served with the Pazanella salad.

Serves 4

2 pounds medium shrimp, unshelledweight
3 1/2 tablespoons extra virgin olive oil
3 1/2 tablespoons vegetable oil
2/3 cup fine, dry, unflavored bread crumbs
1/2 teaspoon garlic chopped very fine
2 teaspoons parsley chopped very fine
Salt
Black pepper, ground fresh
Skewers
OPTIONAL:a charcoal grill

1. Shell the shrimp and remove their dark vein. 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 of the bread crumbs as you need to coat the shrimp evenly, but lightly all over. You may not require all the oil indicated in the ingredients list, but if you have a large number of very small shrimp you may need even more. When you increase the quantity, use olive and vegetable oil in equal parts.

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 the broiler at least 15 minutes before you are ready to cook, or light the charcoal in time for it to form white ash before cooking.

5. Skewer the shrimp tightly, curling one end of each shrimp inward so that the skewer goes through at three points, preventing the shrimp from slipping as you turn the skewer 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 on the other, just until they form a thin, golden crust. Serve piping hot

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