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Shrimp Spedini Recipe

Shrimp Spedini

Michael Chiarello

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Surprise Party

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on March 21, 2011

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    Excellent! Easy recipe that could be made easier if you use garlic olive oil instead of having to saute the garlic-Also, agree the measurements are wrong-only use 1/4 cup oil in the beginning-I pureed the vinagrette to make it smooth which was better. Served with polenta-any other suggestions for something to serve with it? Made it as an entree.

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  • on March 07, 2010

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    Question: The reciepe is great, but don't you think the shrimp should be peeled before grilling ( or did I miss that ? I don't know anyone that wants to eat the shell. You have all the great ipancetta wrapped around the shrimp and the sauce...you should be able to eat them right off the skewer...or again did I miss that Michael peeled the shrimp before grilling?
    Pam,
    Oregon Coast

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  • on October 15, 2009

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    I watched the show and he called for using 1/2 cup of oil TOTAL. The recipe lists 1/2 cup first, then finishing with 1/4 cup. If you followed his show, it would be 1/4 cup first, then another 1/4 cup afterwards. That may be why it seemed too oily for most.

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  • on July 04, 2009

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    When I made this recipe I changed a few things. I choose to not add any additional oil. Also once the oil, garlic and peppers had cooled I pured them together before adding the parsley and scallion. My family raved so its a keeper.

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  • on March 01, 2009

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    I tasted the vinagrette before adding the extra 1/4 c and decide to add only one additonal TBS. It still wasn't quite bright enough of a flavor so I probably added anthoer TBS of vinegar. I guess it can all depend on the products your using as to what adjustments you may need to make. But after that it was great. I also cover rosemary with foil because it burns very easily. Will keep this one for sure!!

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  • on September 23, 2008

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    The shrimp was good, however the vinagrette was WAY too oily. No acid flavor to it at all. If I made it again, I woul add at least two tablespoons of vinegar.

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  • on July 16, 2008

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    This recipe was disappointing after reading the rave reviews. The rosemary fragrance imparted to the shrimp during the bbq process was much too overpowering--couldn't taste the delicate flavor of the shrimp. It might be better using wooden skewers but it just wasn't that great and the vinaigrette was oily--3/4 c. olive oil to 1/8 c. vinegar--that's a lot!

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  • on December 06, 2007

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    I made this recipe because it was quick and easy. The party was for 30 people and within 10 mins the shrimp was completely gone. I had a nibble before had Thank Goodness. They were a big hit. Delicious.

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  • on August 02, 2007

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    This was easy, delicious, and makes great left overs. I put the extra shrimp on a salad the next day and ate it cold. YUMMY!

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  • on April 19, 2007

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    So good for a small party and the sauce is excellent!

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