Adriatic Shrimp: My recipe of the week
Large Shrimp U-12's or even larger is a must!!!
- Peel and rinse shrimp leaving the tails on
- dry shrimp off with towel (no excess water)
- peel and chop a whole pile of garlic
- chopped parsley
- salt and pepper
- seasoned italian bread crumbs
Place your dry shrimp in a mixing bowl and add salt and pepper, chopped parsley, enormous amounts of finely chopped garlic and a handfull or breadcrumbs enough for a very light coating on the shrimp. Now add extra virgin olive oil. Just enough oil to coat the shrimp but not too much to pool on the bottom of the bowl. Mix thouroughly and fire them up on a very hot grill. You can sautee them on the stove but comes out better on the grill. In the restaurant we served them with risotto (italian rice)but it works well over any kind of rice, pasta or salad. Also works well as an appetizer by itself.
Remember make sure the shrimp are completely dry and dont add too much olive oil. Any excessive liquids will cause your ingrediants too pool at the bottom of the bowl instead of sticking to your shrimp. Good luck!
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