Garlic Shrimp Brochettes

By David Tanis

Garlic Shrimp Brochettes
Stephen Scott Gross for The New York Times
Total Time
45 minutes, plus at least 1 hour marinating
Rating
5(330)
Comments
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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
Nutritional analysis per serving (8 servings)

295 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 191 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season shrimp lightly on both sides with salt and pepper.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Grill brochettes over medium-hot fire for about 3 minutes per side. Serve with lemon wedges and reserved green sauce.

Ratings

5 out of 5
330 user ratings
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Comments

Starchgirl

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!

Mel

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.

Ellen

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

BK

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

AvS

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.

Judy786

Made this recipe with no variation and oh my goodness this sauce is everything for everything! The blend of herbs with the olive oil made taste buds watered. I tend to put this left over on salad and some Nan bread...will definitely make again.

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