Biba's Northern Italian Cooking - Biba Caggiano [38]
½ cup dry unflavored bread crumbs
Salt and freshly ground pepper to taste
Lemon wedges
Shell and devein shrimp.Wash shrimp and scallops under cold running water. Pat dry with paper towels.
In a large bowl, combine oil, parsley, garlic, bread crumbs, salt and pepper. Add shrimp and scallops to mixture. Mix until well coated. Let stand 1 hour.
Preheat broiler. Remove shrimp and scallops from marinade. Gently press some extra bread crumb mixture onto shrimp and scallops. Place alternately on 4 to 6 metal skewers. Put skewers under hot broiler.
Broil 2 minutes or until golden.Turn skewers over and broil on the other side 2 minutes or until golden. Serve immediately with lemon wedges.
SCALLOPS VENETIAN STYLE
Cape Sante alla Veneziana
The Italian way with seafood is remarkable for its simplicity.
MAKES 4 TO 6 SERVINGS
1½ pounds scallops
¼ cup olive oil
2 garlic cloves, chopped
2 tablespoons chopped parsley
Salt and freshly ground pepper to taste
Juice of 2 lemons
Wash scallops under cold running water. Pat dry with paper towels.
Heat oil in a medium skillet. Add scallops, garlic and parsley. Season with salt and pepper. Cook over medium-low heat until golden, 5 to 6 minutes, stirring several times during cooking. Add lemon juice and mix well. Place on a warm platter. Serve immediately.
PRAWNS WITH GARLIC AND TOMATO
Scampi con Aglio e Pomodoro
You can find many different kinds of scampi in Italy.
MAKES 4 SERVINGS
16 large prawns or 20 medium shrimp
1 cup canned crushed Italian-style or whole tomatoes
¼ cup olive oil
4 garlic cloves, finely chopped
¾ cup dry white wine
1 tablespoon chopped parsley
Salt and freshly ground pepper to taste
8 thick slices Italian bread
Shell and devein prawns or shrimp, and wash under cold running water. Pat dry with paper towels.
Press tomatoes through a food mill or sieve to remove seeds.
Heat oil in a large skillet. Add garlic and prawns or shrimp. Sauté over medium heat until garlic and prawns or shrimp are lightly colored. Stir in wine.When wine is reduced by half, add tomato pulp. Cook 2 to 3 minutes if using shrimp and 4 to 6 minutes if using prawns. Stir several times during cooking. Add parsley and season with salt and pepper.
Toast bread until golden on both sides. Place prawn or shrimp mixture in a warm dish. Serve immediately with toasted bread.
PRAWNS PEASANT STYLE
Scampi alla Contadina
If you have any sauce left over, cut prawns into small pieces and serve over pasta.
MAKES 4 TO 6 SERVINGS
4 medium tomatoes
1½ pounds prawns
¼ cup olive oil
3 or 4 garlic cloves, chopped
3 tablespoons dry unflavored bread crumbs
About 1 cup dry white wine
2 tablespoons chopped parsley
⅓ small red or green hot pepper, finely chopped, or small pinch red (cayenne) pepper
Salt to taste
Peel, seed and dice tomatoes. Shell and devein prawns, and wash under cold running water. Pat dry with paper towels.
Heat oil in a large skillet. Add garlic. Sauté over medium heat until garlic begins to color. Add bread crumbs and mix well. Stir in wine and cook until wine is reduced by half. Add diced tomatoes, parsley, hot pepper and prawns. Season with salt and mix well. Cook uncovered over medium heat 8 to 10 minutes, stirring a few times during cooking. If sauce looks too dry, add a little more wine. Place in a warm dish. Serve immediately.
FRIED PRAWNS
Gamberoni Fritti
A crisp green salad and chilled white wine are all you need to complete a light dinner.
MAKES 4 SERVINGS
16 large prawns or 20 medium shrimp
2 eggs
½ cup all-purpose flour
Oil for frying
4 garlic cloves
Salt to taste
Lemon wedges
Shell and devein prawns or shrimp, and wash under cold running water. Pat dry with paper towels.
Beat eggs in a medium bowl. Spread flour on aluminum foil. Coat prawns or shrimp with flour, shaking off excess.
Pour oil 1 inch deep in a medium skillet or saucepan. Heat oil until a 1-inch cube of bread turns golden brown almost immediately. Add garlic. Sauté garlic until