Spiedino di pesce dell’ Adriatico

Posted By | Posted On Mar 02, 2011

 

These recipes are a classic presentation from the Adriatic. Since it could take 30 minutes for clams and mussels to open on the grill it is easier to steam them open in a pot over high heat and then grill the bodies which have been protected by a slice of prosciutto. The shrimp are best if allowed to marinate for a few hours before grilling.

VONGOLE E COZZE

  • clams/mussels
  • OO and white wine
  • prosciutto/bacon, thinly sliced
  • bamboo skewers soaked in water
  • parsley, chopped

Wash clams, scrub and debeard mussels. Place clams and mussels in individual skillets, drizzle with OO and wine. Cover the pan and turn the heat on high. Occasionally shake the pan until the shells open. Take the pan off the heat and remove the flesh from the shells. Wrap each clam/mussel body in a small piece of proscuitto/bacon and secure on a skewer. Drizzle with the pan juices so that they do not dry out. Cook on the grill until light brown. Do not dry out. Serve drizzled with OO and chopped parsley.

GAMBERI

  • shrimp, medium or jumbo
  • OO
  • orange zest
  • garlic, chopped
  • bread crumbs
  • S & P
  • bamboo skewers soaked in water

WITHOUT SHELL: Remove all but the end of the shell, rinse and pat dry with paper towels. Put the shrimp in a mixing bowl with the other ingredients (it should not be too dry). Toss to coat well and allow to marinate in the refrigerator for 1-2 hours. Place on bamboo skewers, curled. Cook on the grill no more than 2-3 minutes each side — just until they singe and turn pink.

WITH SHELLS: Clean and prepare as above without shelling the shrimp. Run the skewer under the shell along its entire length to keep it from curling while cooking. Put the shrimp in a baking pan and toss with the bread crumb mixture. Marinate and grill as above. Enjoy col bacio.

Leave a Reply