Alex's Recipes


Italian Style Grilled Shrimp


Gamberetti ai ferri alla Italiana
GIA Cooking Class Lesson Two -- Instructor: E. Hornung



2 lbs (32 to 40) large fresh shrimp in their shells
1 cup olive oil
2 tablespoons fresh, strained lemon juice
4 - 6 drops Tabasco
1 tablespoon tomato paste<
Parsley (enough to make 1/4 cup finely chopped)
1 tablespoon dried oregano, crumbled
peeled garlic cloves, enough to make 1 tbsp finely chopped
1 teaspoon salt
Freshly ground black pepper
Hot French or Italian bread (optional)


Shell the shrimp but leave the last segment of the shell and the tail attached to each shrimp. With a small sharp knife, devein the shrimp by making a shallow incision down the back and lifting out the intestinal vein with the point of the knife. (If you wish, you may dispense with the deveining process altogether.) Wash the shrimp thoroughly under cold running water and pat them dry with paper toweling.

Combine in a deep bowl the olive oil, lemon juice, Tabasco, tomato paste, parsley, oregano, garlic, salt, and a liberal grinding of pepper. Stir until thoroughly combined, then taste for seasoning. Add the shrimp and turn them about with a spoon until they are thoroughly saturated with the marinade. Cover with foil or plastic wrap and marinate at room temperature for about 2 hours, turning the shrimp once or twice to keep them moistened on all sides.

Preheat the broiler to its highest point. Arrange the shrimp in a shallow baking dish just large enough to hold them snugly in one layer, then pour the marinade over them.

Broil 3 or 4 inches from the heat for about 3 minutes, then turn the shrimp over with kitchen tongs or a slotted spoon, baste them with their marinade, and broil for 3 to 5 minutes longer. The shrimp are done when they have browned lightly and feel firm to the touch. Be careful not to overcook them.

Serve the shrimp directly from the baking dish, and even at the risk of seeming inelegant, dunk hot French or Italian bread in the sauce.






Return to RECIPES Intro

files in this directory: 218