Michele’s pink shrimps

Michele’s pink shrimps

Gamberetti di Michele

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

This interesting dish of small prawns is named after a man I met in Palermo while I was filming a series for BBC TV, who produced it for me on the roadside charcoal grill he was tending. To make it, you will need a rectangular aluminium tray, plus aluminium foil to cover.

Ingredients

Quantity Ingredient
500g very fresh pink shrimps
2 lemons, juiced
80ml olive oil
2 garlic cloves, peeled and halved
a handful flat-leaf parsley leaves
salt
50ml brandy
pepper

Method

  1. Put the shrimps in an aluminium tray, add the lemon juice, olive oil, garlic, parsley and some salt and pepper. Give it a mix, then add the brandy. Seal the tray with aluminium foil and place on a hot (preferably charcoal) grill. Leave to cook for 20 minutes.
  2. These shrimps are wonderful eaten with your fingers!

Alternatives

  • Similar to in cartoccio, this is a good way of cooking on a charcoal grill if you want to maintain the juices of fish or meat. Little slivers of filleted delicate fish, like sole, can also be cooked in this way – simply substitute them for the prawns.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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