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Garlic Shrimp Brochettes

5.0(365)

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.)

by David Tanis

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Dinner, Lunch, Skewers And Kebabs, Main Course

Servings

8 skewers

Total time

1h 45m

Calories / serving

295 kcal

Ingredients (10)

serves

1 pound large shrimp (preferably wild), peeled and deveinedshrimp
1/2 teaspoon kosher salt, more for seasoningsalt
1/2 teaspoon coarsely ground black pepper, more for seasoningpepper
6 garlic cloves, smashed to a pastegarlic
1 cup basil leaves, loosely packedbasil
1 cup parsley leaves, loosely packedparsley
1/2 teaspoon crushed red pepperred-pepper-flakes
1 teaspoon lemon zestlemon
1 cup olive oilolive-oil
Lemon wedges, for servinglemon

Instructions (5 steps)

01Season shrimp lightly on both sides with salt and pepper.
02To 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.
03In a blender or food processor, put 1/2 teaspoon salt, 1/2 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.

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Rich recipe — supports nutrition-aware planning.