Parsley-stuffed shrimps (Gambieri ripieni) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 257) by Lynne Rossetto Kasper

  • shrimp
  • parsley
  • Show all ingredients...

  • EYB Comments

    Stuffed shrimp should be refrigerated for 4 to 8 hours before cooking.

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Notes about this recipe

  • Eat Your Books

    Stuffed shrimp should be refrigerated for 4 to 8 hours before cooking.

  • RC.Gourmet on March 29, 2023

    Made this for a dinner party and it was a hit with everyone. The first time I try a recipe I generally follow it closely. I found the stuffing to be a bit too crumbly making it a bit difficult to stuff the shrimp. next time I'd perhaps add a tiny bit more oil so it holds together a bit better.

  • JoanN on October 05, 2011

    These were just terrific.They were a bit fussy, but because you can prepare them ahead of time, by the time you eat them you’ve forgotten anything that annoyed you during the prep. I can imagine piling these on a platter and serving them as an hors d'oeuvres. With plenty of napkins. Mmm-mmm good.

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