Hi: I am looking for a simple, fast appetizer for Saturday evening and thought I would try your grilled shrimp skewers. Sorry to be thick - but regarding the preparation instructions - do I add the oil and breadcrumbs and shrimp all in a bowl - then add the parsley and toss it all together?? Can I then skewer them and have them ready in the refrigerator? I am hoping to cook them on the BBQ so the house doesn't smell of fish. Would that work?
Thank you for any help.
Betty
Grilled Shrimp Skewers
2 lbs. medium (or small) shrimp
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 (P’s note: I used more)
2 tsp fresh parsley, chopped very fine
salt and black pepper
skewers
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, easy and perfect for serving either as an appetizer or main course. Great served hot with lemon wedges on the side. Romesco sauce works too as a yummy dipping sauce. Can use jumbo shrimp (leaving tail on if you like) and not skewer them...just lay them straight on the grill.
Thank you for any help.
Betty
Grilled Shrimp Skewers
2 lbs. medium (or small) shrimp
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 (P’s note: I used more)
2 tsp fresh parsley, chopped very fine
salt and black pepper
skewers
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, easy and perfect for serving either as an appetizer or main course. Great served hot with lemon wedges on the side. Romesco sauce works too as a yummy dipping sauce. Can use jumbo shrimp (leaving tail on if you like) and not skewer them...just lay them straight on the grill.