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Ingredients
- 1 1/2 lbs. small shrimp
- 3 1/2 Tablespoons olive oil
- 3 1/2 Tablespoons vegetable oil
- 2/3 cups fine unflavored bread crumbs.
- 1/2 teaspoon very finely chopped garlic
- 2 teaspoons finely chopped parsley
- 3/4 teaspoon salt
- Freshly ground pepper
- 5 to 6 twists of the mill
- lemon wedges
Details
Preparation
Step 1
Preheat broiler to its maximum setting. (The broiler must be heated at least 15 minutes before the shrimp are to be cooked.
Shell and devein the shrimp. Wash in cold water and pat thoroughly dry with paper towels.
Put the shrimp in a comfortable large mixing bowl. Add as much of the two oils (mixed in equal parts) and the bread crumbs as you need to obtain an even tight creamy coating on all the shrimp. (Do not add it all at once because it may not be necessary, but if you are working with very small shrimp, you may need even more. In that case, always use 1 part olive oil to 1 part, vegetable oil. When the shrimp are well coated, add the chopped garlic, parsley, salt, and pepper and mix well. Allow the shrimp to steep in marinade for at least 20 minutes at room temperature. Have ready some flat, double-edged skewers. Skewer the shrimp lengthwise.
5 or more shrimp per brochette, depending upon the size. As you skewer each shrimp, curl and bend one end inward so that the skewer go through the shrimp at three points. This is to make sure the shrimp won't slip as you turn the skewer.
These shrimp require brisk, rapid cooking. Wait until the grill has been on for 15 minutes. Cook the shrimp no more than 3 minutes on one side and 2 minutes on the other, and even less if the shrimp are very small. Each side is done as soon as a crisp golden crust form. Serve hot on skewers with lemon on the side.
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