Bryan's Stuff

   
Seafood Recipes

     Gamberoni alla Griglia

Shrimp

2 pounds jumbo shrimp in the shell
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
½ cup dried fine bread crumbs, preferably homemade
1 tablespoon minced fresh thyme

Preheat the oven to 475. Peel the shrimp, leaving the tail attached. Using a sharp paring knife, carefully slit each shrimp down the back and one third of the way to the tail. Remove the vein. Rinse the shrimp under cool water, drain well, and pat dry.

In a shallow baking dish, toss the shrimp with the oil, salt, and pepper. Place the bread crumbs and thyme in another shallow dish and toss the shrimp with the crumbs. Shaking off any excess crumbs, place each shrimp, split-side down and tail curled up and over the shrimp, in the baking dish. Wrap each tail section with a bit of foil and bake for 5 minutes. Place the dish under a broiler and broil for 1 minute; remove the foil and keep the shrimp warm.

Sauce

2 tablespoons olive oil
¼ cup chopped onion
4 garlic cloves, minced
4 shallots, minced
1/3 cup dry white wine
2 tablespoons unsalted butter
1 ½ tablespoons Worcestershire sauce
1 tablespoon tarragon vinegar
1 tablespoon fresh lemon juice
2 thyme sprigs
1 tablespoon minced fresh flat-leaf (Italian) parsley

In a medium nonaluminum sauté pan or skillet over medium-high heat, heat the oil and sauté the onion, garlic, and shallots until they are translucent, 2 minutes. Add the wine, butter, Worcestershire sauce, vinegar, lemon juice, and thyme. Lower the heat and simmer for 3 minutes. Strain the sauce through a fine-meshed sieve and stir in the parsley. Set aside and keep warm.

Smothered Spinach

1 pound spinach, washed and stemmed
3 tablespoons olive oil
6 garlic cloves, minced
1 ½ tablespoons Worcestershire sauce
½ teaspoon salt
Freshly ground black pepper to taste

Wash the spinach twice in cool water and drain. In a large sauté pan or skillet over medium heat, heat the oil and sauté the garlic until golden but not browned, 2 minutes. Add the spinach, Worcestershire sauce, salt, and pepper. Cover and cook over medium-low heat until the spinach is wilted, 3 minutes, stirring occasionally. Remove from the heat and discard garlic.

To serve: Spoon some of the spinach on each serving plate, spoon some of the sauce around the spinach, and arrange 4 or 5 shrimp in the center.