Garlic Shrimp Brochettes

By David Tanis

Published August 19, 2014

  • Stephen Scott Gross for The New York Times
Media 1 of 1
Total Time
45 minutes, plus at least 1 hour marinating
Rating
5(368)
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.)

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Ingredients

Yield:8 skewers

  • 1 pound large shrimp (preferably wild), peeled and deveined

  • ½ teaspoon kosher salt, more for seasoning

  • ½ teaspoon coarsely ground black pepper, more for seasoning

  • 6 garlic cloves, smashed to a paste

  • 1 cup basil leaves, loosely packed

  • 1 cup parsley leaves, loosely packed

  • ½ teaspoon crushed red pepper

  • 1 teaspoon lemon zest

  • 1 cup olive oil

  • Lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 91 milligrams cholesterol; 295 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 191 milligrams sodium; 12 grams protein

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.

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Ratings

5 out of 5
368 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.

Nina

Use olive oil, not extra virgin olive oil which turn bitter when used in a blender or food processor.

Jennifer

These are great! So much flavor in the sauce. Loved it just as written.

laurainMA

I've made this several times and it always gets rave reviews. Perfect summertime dinner party dish.

BK

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

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