Best Shrimp Spedini Recipes

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CARRABBA'S SPIEDINO DI MARE



Carrabba's Spiedino Di Mare image

Posted from a copycat site in response to a recipe request. The author found that it tasted more like the Carrabba's dish when the melted lemon butter is poured over the scallops and shrimp and served instead of having it on the side.

Provided by Molly53

Categories     Egg Free

Time 15m

Yield 4 Appetizers, 2 serving(s)

Number Of Ingredients 8

4 scallops (size U-10 to U-20)
4 shrimp (size U-16 to U-20)
1/8 teaspoon kosher salt
1/8 teaspoon white pepper
2 tablespoons extra virgin olive oil
1/4 cup seasoned Italian breadcrumbs, for breading
2 ounces lemon butter
fresh parsley, chopped

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



Shrimp and Prosciutto Spiedini image

Spiedini are any mix of ingredients cooked on a skewer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil, plus more for brushing
2 bunches fresh rosemary
Salt and freshly ground pepper
32 jumbo shrimp, peeled and deveined
12 slices prosciutto
1 loaf of coarse-textured Italian bread, cut into 1 1/2-inch cubes

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



Butterfly Chili Lime Prawn Spedini with Raspberry Dipping Sauce image

A fun citrus and spice twist on a beautifully butterflied prawn.

Provided by Raelee's recipes

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 4h40m

Yield 5

Number Of Ingredients 9

2 large limes, juiced
2 tablespoons chili oil
1 teaspoon sea salt
20 peeled and deveined jumbo shrimp, tails still attached
20 wooden skewers
2 tablespoons raspberry vinegar
2 tablespoons white sugar
4 ounces fresh raspberries
1 jalapeno pepper, seeded and minced

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.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 13.2 g, Cholesterol 212.9 mg, Fat 5.8 g, Fiber 2.8 g, Protein 23.4 g, SaturatedFat 0.9 g, Sodium 599 mg, Sugar 7.7 g

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