Garlic Shrimp Brochettes

Name: Garlic Shrimp Brochettes
Total time: 1 h 45 min
Yield: 8 skewers
Ingredients: 1 pound large shrimp (preferably wild), peeled and deveined; 1/2 teaspoon kosher salt, more for seasoning; 1/2 teaspoon coarsely ground black pepper, more for seasoning; 6 garlic cloves, smashed to a paste; 1 cup basil leaves, loosely packed; 1 cup parsley leaves, loosely packed; 1/2 teaspoon crushed red pepper; 1 teaspoon lemon zest; 1 cup olive oil; Lemon wedges, for serving

By David Tanis

Total Time: 45 minutes, plus at least 1 hour marinating
Rating: 5(339)
Comments: Read comments

This garlicky green sauce is a good match for shrimp, which are threaded onto skewers and grilled — preferably outdoors, over hot coals, though this recipe also works fine on a stovetop in a cast-iron pan, or under the broiler. The resulting brochettes, which are small (about 2 ounces each), are perfect party food. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you’re using bamboo skewers, soak them in warm water for 15 minutes, so they won’t catch fire.)

Featured in: Skewers for a Party

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Ingredients

Yield:8 skewers

1pound large shrimp (preferably wild), peeled and deveined
½teaspoon kosher salt, more for seasoning
½teaspoon coarsely ground black pepper, more for seasoning
6garlic cloves, smashed to a paste
1cup basil leaves, loosely packed
1cup parsley leaves, loosely packed
½teaspoon crushed red pepper
1teaspoon lemon zest
1cup olive oil
Lemon wedges, for serving

Ingredient Substitution Guide

Preparation

Step 1
Season shrimp lightly on both sides with salt and pepper.
Step 2
To skewer, lay shrimp flat on cutting board. Thread shrimp onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put two or three shrimp onto each set of skewers, for eight brochettes total.
Step 3
In a blender or food processor, put ½ teaspoon salt, ½ teaspoon black pepper, the garlic, the basil, the parsley, the red pepper and the zest. Pulse to coarsely grind ingredients. Add oil; blend to a rough sauce.
Step 4
Lay brochettes on a tray in one layer. Spoon 8 tablespoons green mixture over shrimp and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
Step 5
Grill brochettes over medium-hot fire for about 3 minutes per side. Serve with lemon wedges and reserved green sauce.

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Ratings

5 out of 5

339 user ratings

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Comments

Starchgirl7 years ago

This simple recipe packs a flavor punch. Served with baked sweet potatoes and a fava bean and asparagus side, the sauce was delicious on everything....including the bread. It would be great on chicken, steak, eggs....this is a really good sauce!

Mel3 years ago

I used a combination of shrimp and scallops for the grilling. The sauce is amazing - hard to keep from eating it with a spoon. Followed the recipe to a T - had a very happy family who loved this.

Ellen4 years ago

Delicious! Serving some marinade on the side is key. Instead of brochettes, I grilled my smallish shrimp in a fish basket.

laurainMA2 weeks ago

I've made this several times and it always gets rave reviews. Perfect summertime dinner party dish.

BK10 months ago

Easy recipe and a crowd pleaser. Served with grilled veggies and fresh baguette. Will definitely make again.

AvS1 year ago

Divine and so easy. After I brushed the sauce on the shrimp, I added a little lemon juice to the remainder. Brightened it up to use as a side sauce without turning the shrimp into ceviche.

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