Shrimp Spedini Recipes

CARRABBA'S SPIEDINO DI MARE

Steps:

• If using bamboo skewers, soak in water 1/2 hour.
• Season scallops and shrimp with salt and pepper.
• Lightly coat with olive oil, then dip in seasoned bread crumbs.
• Skewer and grill on both sides.
• Melt lemon butter and serve with seafood.
• Sprinkle chopped parsley on top.

SHRIMP AND PROSCIUTTO SPIEDINI

Steps:

• Mix together white wine, lemon juice, 1/2 cup oil, a few sprigs of chopped rosemary, and salt and pepper to taste. Add shrimp; marinate for 1 hour.
• Heat a grill to medium hot and place grid 4 inches above coals. Remove shrimp from marinade and wrap a third of a piece of prosciutto around middle of each shrimp. Place shrimp on skewers, alternating with bread cubes, tucking a small sprig of rosemary between shrimp and bread. Set aside until ready to grill.
• Brush with oil and grill for 2 to 3 minutes on each side.

BUTTERFLY CHILI LIME PRAWN SPEDINI WITH RASPBERRY DIPPING SAUCE

Steps:

• Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
• Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
• Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.

SPEDINI

Steps:

• Pound steak with a meat hammer to tenderize. Brush pounded steak with olive oil and crushed garlic. Stack and cover with plastic wrap and set aside.
• Slice raw bacon, fry and crumble, set aside.
• Mix the breadcrumbs, parmasan cheese, garlic and olive oil in a small bowl.
• Top each piece of steak with the breadcrumb mixture, sprinkle with some bacon and a slice of provolone cheese. Roll and close with toothpicks.
• Fry the spedini's in olive oil to brown.
• Pour 1/2 the marinara sauce in the bottom of a casserole dish. Place spedinis on sauce and pour the remainng sauce over the top.
• Bake 350 degrees for 30 minutes or until hot and cooked through.
• Great served over Angel Hair pasta.