Am thinking about grilling shrimp on rosemary branches...has anyone tried this?

C

curious1

Well-known member
Am wondering if the rosemary flavor would be too pronounced. I could experiment, but would like to know if anyone has had experience with it.

 
Yes, several times. Here is what I found works great

Curious, I use "substantial" branches, not really thin ones- they can burn up. I strip the leaves off, soak in water until just before skewering the shrimp then quickly brush the part of the branch that will have the shrimp on it with a little oil (shrimp sticks to the branch and is hard to get off after grilling.) Then, after skewering the shrimp, I twist some foil on the ends of the branches so the ends don't burn and grill.

Nope, there is not too much flavor for the shrimp- it is just right.

Good luck and let us know how it works for you.

 
Thank you Cathy, I'm planning on trying it tonight if I can find some branches on the rosemary that

are substantial enough. It is in a pot and I'm not sure if they are big enough to work. This plant has never gotten as tall as others have, I think it's a different variety. I will soak and oil them. Thanks for the advice and all the good recipes and knowledge you share with us here.

 
You are welcome- and here is an idea

If your branches are flimsy try skewering with a combo of the branch and a long bamboo skewer together (after soaking both in water) then wrap the foil down on the skewer as far as you can on both ends.

I thank YOU for all your good cooking knowledge and recipes too!

 
Luisa, I'm in Florida, I just keep things in pots because I don't have a good spot that I know is

safe from all the pesticides and fertilizers that are routinely spread on the yard and plants.

 
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