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Food Photography, Recipes

Lamb Roti

  Lamb Roti Roti is a wonderful unleavened bread served hot from the griddle.  Along with its variations, such as phulka and […]

Bill BradyMay 2, 2012
Food Articles, Food Photography, Food Stories, Food Styling, Recipes

More Digital Food Photography Book

For those of you who may have been wondering what happened to cook, shoot eat a food photographer’s journey, the blog it’s […]

Bill BradyApril 7, 2012
Food Photography

Italian Style Shrimp Happy Good Friday

BillBradyPhotography

A spectacular shrimp recipe featuring one of the seven fish dishes prepared in our documentary the Feast of the 7 Fishes http://www/7fishes.com. 

 

Image

 

Italian Style Shrimp, Broiled or Grilled (serves 6)

 

These delicate morsels are a far cry from those heavily breaded deep fried

shrimp served in so many restaurants.  These are not battered fried but

enrobed in a light coating of olive oil, bread crumbs and seasonings to

provide a delicate protective covering and then broiled.  

You must use your own judgment in the perfect amount of oil and breadcrumbs.

This will vary depending on the size of the shrimp as smaller shrimp have

more surface area and will require a bit more oil.  There should be just

enough oil to coat the shrimp and just enough breadcrumbs to retain the oil

and provide a thin coating.  Be sure to use the best quality shrimp you can

find. 

 

Ingredients

1 ½ lbs. large shrimp

3 T extra virgin olive oil

3 T vegetable oil (I prefer peanut oil)

2/3 cup fine dry plain breadcrumbs

½ t freshly grated lemon rind

½ t minced garlic

2 t finely minced parsley

¾ t salt

1/4 t freshly ground black pepper

Lemon wedges

 

Directions

1. Peel and devein shrimp leaving tails intact.  Rinse under cold water and

pat dry.

2. In a bowl large enough to generously accommodate shrimp, mix both oils

and then the shrimp.  Toss. 

3. Add as many breadcrumbs as needed to form a light, even coating.

4. Add lemon zest, garlic, salt and pepper.  Toss again and allow to rest 15

minutes before proceeding.

5. Place on a lightly oiled grill rack under a hot broiler or on a stove top

grill pan for 2 to 3 minutes per side, no longer than it takes to form a

crisp, golden crust.  

6. Serve immediately with lemon wedges.  If you’d like a change from the

ubiquitous marinara dipping sauce, make some tartar sauce to serve

alongside.

(Adapted from a recipe by Marcella Hazan) 

 

Tartar Sauce

2 medium shallots, finely chopped

2 medium gherkins or cornichons, finely diced

2 T freshly squeezed lemon juice

2 T parsley, finely chopped

1 cup mayonnaise

Salt and pepper to taste

Mix all ingredients and refrigerate until ready to use.

 

Recipe by Phyllis Kirigin

 

Bill BradyApril 5, 2012
Drink Photography, Recipes

Starters for Start ups-A cocktail party sure to warm your Hearth from Heat Magazine

f variety is the spice of life then this cocktail party sings of joie de vivre. This is a truly global banquet of small bites and stimulating libations certain to heat things up for your holidays.

Bill BradyJanuary 5, 2011
Recipes

Chicken Fried Chicken

Ingredients 30 saltine crackers 2 tablespoons all-purpose flour 2 tablespoons dry potato flakes 1 teaspoon seasoned salt 1/2 teaspoon ground black pepper […]

Bill BradyFebruary 11, 2010
Food Photography

Basic lighting for food photography

Lighting food is tricky if you don’t know what you are doing. As a New York City Food Photographer, I have been […]

Bill BradyJanuary 25, 2010
Drink Photography, Food Photography, Food Styling

Real Ice vs. fake Ice

I am often asked by clients whether I prefer to shoot with real or fake ice. Often times the choice is dictated […]

Bill BradyDecember 16, 2009
Food Photography, Food Styling

A Quick Look at Food Styling a Food Photographer’s Perspective

When it comes to the relationship between a food stylist and food photographer, one must proceed with caution. No matter which side […]

Bill BradyDecember 14, 2009
Drink Photography, Food Photography, Food Styling

Are you ready for a food photographer?

Choosing a food photographer can be an intimidating process. If you have never done a food shoot and are contemplating one here […]

Bill BradyDecember 14, 2009

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