I discovered the original recipe for shrimp brochettes in an old beat-up Italian cookbook, called The Classic Italian Cookbook, The art of Italian cooking and the Italian art of eating, by Marcella Hazan. The phrase, “the art of eating,” really speaks to me and the way I love food.
I adapted her recipe, but the credit for this delicious shrimp goes to her. Her cook book was in our library’s annual book sale this summer. When I go to their sale, I always look for the old cookbooks that has someone’s scribbled notes in them.
I love finding old cookbooks because I feel a sense of family when I look at them. My grandmother used to always write notes in her cookbooks about what she did to change the recipe. Finding those old cookbooks reminds me of her. She was a wonderful lady and a fantastic cook. The whole time I was growing up, all our family dinners were at Grandma’s house. I am even more impressed with her cooking when I realized that she didn’t have any fancy gadgets, coupled with the fact that her kitchen was very small. To say nothing of the fact that she didn’t own a dishwasher. But then, she didn’t really need one because that was my job.
I made this recipe along with several others and hands down, this was the favorite of the day by everyone who was lucky enough to be an official taste tester. These shrimp brochettes are a classic Italian shrimp recipe and makes delicate, lightly breaded shrimp. They are excellent as an appetizer, lunch or dinner.
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| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
skewers
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- 1 lb shrimp (about 18-20 medium size) raw, peeled and deveined
- 4 tbsp olive oil I used a flavor infused oil with chilies, see note for options
- 4 tbsp vegetable oil
- 2 tbsp parsley fresh, chopped (divided)
- 3 clove garlic minced (1 tablespoon)
- 1 lemon halved and divided - juice 1 half (about 3 tablespoons)
- 1/2 tsp salt
- 1/4 cup breadcrumbs Italian flavored regular or gluten free - see note
- 4 bamboo or metal skewers
Ingredients
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- Preheat broiler to high. The broiler has to preheat for at least 15 minutes before cooking the shrimp
- Wash shrimp in cool running water and lay out on a paper towel and then pat dry thoroughly
- In a large mixing bowl add the garlic, lemon juice, 1 tablespoon of parsley and the salt, stir together and then add the shrimp. Using your hands incorporate the shrimp with the lemon juice mixeture
- Add the olive oil and vegetable oil slowly to just cover the shrimp, mix together with your hands making sure that the shrimp is covered with the oils. You may not use all the oil and that is ok. You want to pour in just enough to cover the shrimp but not too heavily
- Slowly add the breadcrumbs, mixing together. The shrimp will not be totally covered with the breadcrumbs, but will have a rather light coating.
- Take the shrimp, head side first and push through the skewers. You want to skewer the shrimp at the tail end as well to be sure they don't slip off when you turn them. It will be about 5 shrimp per skewer
- On a cookie sheet lay out the shrimp skewers evenly, you will need to be able to turn them over to cook the other side
- When the broiler has preheated for at least 15 minutes, put the shrimp in the oven. Set timer for 3 minutes and then very carefully turn the skewers over and cook the other side for 2 minutes. The skewers will be really hot, so please be careful
- Slice the remaining half of the lemon and serve as a garnish along with the remaining parsley sprinkled over the top of the shrimp
If you can't find Italian breadcrumbs, add 1 tablespoon Italian seasoning to your breadcrumbs.
I used a flavor infused oil with the recipe I made. If you want some heat you can use a flavor infused oil or add 1 1/2 teaspoons of crushed red pepper to the recipe.
This Shrimp Brochettes recipe is dairy free and gluten free with substitution.
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