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Rec: Grilled Shrimp Skewers
Joined: Dec 9, 2005
Posted to Thread #3134 at 5:57 pm on Aug 18, 2006
I've been making these alot lately, they're a favorite at our house.
Grilled Shrimp Skewers
2 lbs. medium shrimp (usually use 21-25/lb. size)
3-1/2 tbsp olive oil
3-1/2 tbsp vegetable oil
2/3 cup fine, dry breadcrumbs
1/2 tsp garlic, chopped very fine (Pat's note: I used more)
2 tsp fresh parsley, chopped very fine
salt and black pepper
Shell the shrimp and remove their dark vein. Wash in cold water and pat dry.
Put the shrimp in a roomy bowl. Add as much of the oils, in equal parts, and of the bread crumbs as you need to coat the shrimp evenly but lightly all over. You may not require all the oil indicated in the ingredients list, but if you have a large number of very small shrimp, you may need even more. When you increase the quantity, use olive and vegetable oil in equal amounts.
Add the chopped garlic, parsley, salt, and pepper, and toss thoroughly to coat the shrimp well. Allow them to steep in their coating a minimum of 20 to 30 minutes, or up to 2 hours, at room temp.
Preheat the broiler at least 15 minutes before you are ready to cook, or light the charcoal in time for it to form white ash before cooking.
Skewer the shrimp tightly, curling one end of each shrimp inward so that the skewer goes through at three points, preventing the shrimp from slipping as you turn the skewer on the grill.
Cook the shrimp briefly, close to the source of heat. Depending on their size and the intensity of the fire, about 2 minutes on one side and 1-1/2 minutes on the other, just until they form a thin, golden crust.
Source: Marcella Hazan
Marcella Hazan says: "There is no other way I have ever come across that produces grilled shrimp as juicy as these. The coating of olive-soaked bread crumbs is what does it. When preparing it, bear in mind that there should be enough oil to film the shrimp, but not so much to drench them, enough bread crumbs to absorb oil and keep it from running, but not so much to bread them and form a thick crust."
Pat's notes: These are delicious and so easy. Great served hot with lemon wedges on the side. Also tried out a new jarred Romesco sauce on the side for dipping and that was lovely too. Sometimes I donít skewer them and just lay them straight on the grill especially when I use jumbo shrimp or scampi.
A quick way Iíve found to defrost shrimp....just pull from the freezer, put them in a strainer, run under some cold water, and let them sit 7 or 8 minutes until they are thawed and ready to play with. Love the ease of that! This recipe would also be perfect for serving as an appetizer or main course to unexpected guests -- something delicious but not time consuming.
Other messages in this thread:
- 3134. ISO rub/marinade/grilling ideas for shrimp, chicken and scallops - Tess - 4:08pm on 08/18/06 (28)
- Chicken-do chipotle lime with cilantro pesto-mix several cloves garlic, - Melissa Dallas - 4:28pm on 08/18/06
- Unbelievable Chicken Marinade is equally good on fish/shrimp. It's a favorite here. [NT] [LINK] - AngAk - 5:15pm on 08/18/06
- Here's our favorite REC: 'peel and eat' shrimp on the BBQ - kpinky - 5:21pm on 08/18/06
- Grilled Shrimp & Plum Skewers with Sweet Hoisin Sauce... - charlie - 5:22pm on 08/18/06
- Hi Charlie! Nice to see you again [NT] - deb-in-MI - 5:27pm on 08/18/06
- Good to be here Deb... [NT] - charlie - 5:31pm on 08/18/06
- REC: Hot & Sticky Apricot Glazed Chicken... - charlie - 5:30pm on 08/18/06
- REC: Spedini of Scallops with Marinated Onion, Lemons & Spinach - charlie - 5:35pm on 08/18/06
- Thanks Charlie - this sounds really good! Is it really 1/4 cup salt? - Sandi in Hawaii - 1:22am on 08/19/06
- 1/4 cup is correct--and I do use Kosher--it cures the lemons like they... - charlie - 10:38pm on 08/19/06
- Rec: Grilled Herb Shrimp with Mango Salsa - Pat-NoCal - 5:54pm on 08/18/06
- Rec: Scallop Brochettes Laced with Bacon - Pat-NoCal - 5:55pm on 08/18/06
- Rec: Grilled Shrimp Skewers - Pat-NoCal - 5:57pm on 08/18/06
- What a coincidence, this is what I'm making for dinner tonight! [NT] - Curious1 - 6:15pm on 08/18/06
- Hope you like 'em as much as we do, C. [NT] - Pat-NoCal - 6:20pm on 08/18/06
- Yes, I've made them often, really delicious. I got the recipe from Food and Wine. [NT] - Curious1 - 6:44pm on 08/18/06
- They're one of my go-to recipes when I need something quickly. Always have shrimp on hand - Pat-NoCal - 6:47pm on 08/18/06
- REC: Buttermilk Marinade>>>> - Moyn - 8:39pm on 08/18/06
- Yum! I want to come to dinner at your house:) [NT] - deb-in-MI - 12:59pm on 08/19/06
- Hey Pat! Shrimp sound wonderful and I'll make them soon. I recently saw - CynUpstateNY - 12:26pm on 08/19/06
- I think the point of using 2 is to keep them from flopping around as you turn the skewers but I've - Pat-NoCal - 2:45pm on 08/19/06
- This one from Ann/No. VA is on my to-try list. Rec: Chicken Skewers with Lemon Mint Vinaigrette [LINK] - Pat-NoCal - 6:01pm on 08/18/06
- Moyn's Mojo marinade [LINK] - JadaORE - 7:43pm on 08/18/06
- Store-bought, but awfully good: Lawry's 30 minute Hawaiian Marinade... - Marianne - 10:10pm on 08/18/06
- Lawry's Teriyaki marinade "with pineapple juice" is also very excellent! ... - kpinky - 11:11am on 08/21/06
- kpinky, what did you marinate in it? I'm glad to know that others like these Lawry's products. [NT] - Marianne - 5:09pm on 08/21/06
- I usually use chicken with this marinade.... - kpinky - 5:43pm on 08/21/06
- Thanks - they all look great - it was difficult picking on - but I did the Unbelievable Marinade - Tess - 7:39pm on 08/24/06