Venetian-Style Gratinéed Shrimp

Name: Venetian-Style Gratinéed Shrimp
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tbsp. grated Parmigiano-Reggiano; 24 large shell-on shrimp, legs removed; ½ cup tocai friulano or other dry Friuli white wine; 6 slices stale white bread, crusts removed; Kosher salt and freshly ground black pepper, to taste; 3 tbsp. extra-virgin olive oil, plus more for serving; ¼ cup finely chopped fresh basil; 1 clove garlic, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

This dish from a well-known Venetian fishmonger combines iconic Italian ingredients—garlic, basil, wine, and cheese. Whole shrimp are butterflied and stuffed with Parmigiano-Reggiano and bread crumbs before being drizzled with wine and crisped under the broiler.

Ingredients

24 large shell-on shrimp, legs removed
6 slices stale white bread, crusts removed
¼

Europe
Italy
Fish course
Pescatarian
Venice
Mediterranean

Method

Heat oven to 400°F. To butterfly shrimp, make a deep incision with the tip of a sharp knife in the back just below the head and slice down to the tail, cutting through the shell and about halfway through the meat. Split open shrimp and flatten slightly with your finge