About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Grilled Shrimp Skewers | Main | Shrimp Fried in Leavened Batter »

Grilled Shrimp, Cannocchie Style

One of the nice things about this cookbook is the stories that Marcella includes along with the recipes. Cannocchie is a distinct type of shellfish that is only available in the Adriatic Sea. They are similar to shrimp, but more flat like lobster. That is why the shrimp for this recipe have a long toothpick ran down the belly section to straighten the shrimp and make it look like it’s Adriatic counterpart. The back of the shell is also split all the way down.

This is a very simple recipe and outside of the marinating time, can be prepared rather quickly. It is just olive oil, breadcrumbs, salt and pepper. This is rubbed over the outside of the shells and stuffed in the slit in back. I marinated the shrimp for around an hour. The shrimp are then placed on a grill rack and grilled or broiled at high heat for around 2 minutes per side. They began to blacken some during this process, but according to Marcella that is part of the tradition of the dish.

23Beth1.jpg

The shrimp prepared this way were tasty, but very messy to eat. If I were to make this dish again I would probably increase the oil a little, because the breadcrumbs were a tad dry, but overall the flavor was good. A good dish to serve for friends.


Comments (4)

Marcella Hazan:

Never hold back on the oil, whatever the recipe specifies. When we were in Japan we found they have cannocchie too, which they call shako. When the chef Nobu first came to visit us in Venice I took him to the Rialto market, where cannocchie (shako) are sold live, basketfuls of them squirming, and Nobu's eyes opened wide and his mouth dropped to see them.

It looks good, Beth. It bugs me when shrimp do what shrimp do - curl up. It never occured to me to give them a toothpic spine!

Those shrimp look really good to me. I have some shrimp in my fridge that I thawed for a recipe last night and didn't use all of them. I think if I have the ingredients I'll try them for tonight.

I have some giant shrimp in the freezer that would work well with this recipe.

This is going to our next chalenge - go back and try all of the recipes that other cooks made but look brilliant. *smile*

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