Skewered Shrimp (Spiedini di Gamberi)
From The Family Cook Book: Italian by Charlotte Adams & Alvin Kerr
For an even better flavor grill the shrimp over charcoal
rather than baking in the oven. JB]
36 large shrimp
1/2 lb of prosciutto, thinly sliced
3 cups of bullion
1 clove garlic, peeled
1 small bay leaf
1 tablespoon butter
1 teaspoon salt
1 1/2 cups rice
1/2 cup olive oil
1/3 cup of finely chopped onion
1 cup canned plum tomatoes with juice
1/4 cup of melted butter
Shell and de-vein the shrimp. Cut the prosciutto into strips about 2 by 3 inches. Roll each shrimp in a strip of prosciutto. Thread 6 wrapped shrimp, in pairs, seam to seam on each skewer.
In a large saucepan combine the bouillon, garlic, bay leaf, butter, and salt and bring the liquid to a boil over high heat. Stir in the rice and, when liquid returns to a boil, reduce heat, cover pan securely, and cook rice at simmer for 25 minutes, or until all the liquid is absorbed and the grains are tender. Remove and discard herbs. Preheat oven to 400 degrees.
In another saucepan heat the olive oil and in it lightly brown the onion. Add the tomatoes and their juice and cook at simmer for 10 minutes, or until juice is absorbed. Combine the onion and tomatoes with the cooked rice and keep warm.
Arrange skewered shrimp on a baking dish and brush them with the melted butter. Set pan in the preheated oven and bake for 10 minutes. Mold rice mixture on a warm serving platter and arrange skewered shrimp over it. Remove the skewers. Pour Sauce for Shrimp (see recipe below) over the prosciutto-enclosed shrimp and garnish the platter with wedges of lemon and sprigs of parsley. Serves 6.
Sauce for Shrimp
1/3 cup of butter
2 cloves of garlic, mashed
1/4 cup dry white wine
1/4 cup lemon juice
2 leaves of fresh basil, crushed (or 1/4 teaspoon dried basil)
salt and pepper
1 Tablespoon chopped parsley
In a saucepan over low heat lightly brown the garlic in the butter. Stir in the wine and lemon juice, add the basil and cook at a simmer for 15 minutes. Remove and discard the garlic. Season the salt and pepper to taste, blend in the chopped parsley.