• Portfolios
    • Food
    • Drinks
    • Lifestyle
    • Published
    • Motion
  • Services
  • About Us
  • Blog
  • Contact
Menu
  • Portfolios
    • Food
    • Drinks
    • Lifestyle
    • Published
    • Motion
  • Services
  • About Us
  • Blog
  • Contact
Search
Close
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
Food Photography

Pork in the ‘que!

  Not being from the South, I had no reference for good ole pork barbecue growing up. I mean, I am from […]

Bill BradyAugust 29, 2011
Food Articles, Food Photography, Recipes

These Dogs Are Hot!

Hot dogs are funny things. No matter how sophisticated your tastes are, you still crave them – especially this time of year. […]

Bill BradyMay 11, 2011
Food Photography, Photo Essay

Cajun Chicken Salad with Mango and Black Beans with Lime Chili Vinaigrette

As the holiday pounds become ever present in our minds this light, yet satisfying cajun chicken salad is just the answer. It […]

Bill BradyJanuary 20, 2011
Food Articles, Food Photography, Recipes

See You at Breakfast

You know what they say. It’s the most important meal of the day. That may be so, but breakfast has often been […]

Bill BradyJanuary 17, 2011
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
Food Articles, Food Photography, Recipes

Chicken Little…or a Lot

OK, so the holidays are over.  For me and my family, it was most definitely an eating marathon.  I’m sure it was […]

Bill BradyJanuary 4, 2011
Food Articles, Food Photography

Cheers to New Year’s

  There’s no doubt about it. Christmas and Hanukkah are all about great food. We simply revel in it. However, when New […]

Bill BradyJanuary 4, 2011
Food Photography

Pork…the Other Holiday Meat

  I love pork for the Holidays. Actually, I like it all year round. However, there’s something extra regal and festive about […]

Bill BradyDecember 14, 2010
Food Articles, Food Photography

Thanks for the Memories Food Photography

Growing up in an Italian-American family, Thanksgiving wasn’t always about sweet potatoes and green bean casserole for me. It usually began with various antipasti, followed by rich lasagna, and then somewhere along the line we visited the turkey. Almost an afterthought.

Bill BradyNovember 23, 2010
Food Articles, Recipes

The Loving Pie

Peerless Pumpkin Pie As Thanksgiving approaches, the heady fragrances of the pies, turkey and sage dressing swirl in one's memory of Thanksgivings past. A day of hard core cooking including the baking of pies will be rewarded by the words, "This is the best pumpkin pie I've ever tasted."

Bill BradyNovember 17, 2010
Food Articles, Food Photography, Recipes

Pumpkin ‘n Kin

You run into them everywhere this time of year. Bushels and crates of brightly colored pumpkins. Walk the city streets and corner fruit & vegetable stands display them like orange floodlights you can view from blocks away.

Bill BradyOctober 19, 2010
  • 1
  • 2

Resources

  • Blog
  • FAQ

Legal

  • Terms & Conditions
  • Privacy Policy

Follow Us

© Bill Brady Photography All Rights Reserved.