I discovered a recipe for shrimp brochettes in an old beat-up Italian cookbook that I found rummaging through my library’s annual book sale this summer. Old cookbooks, loaded with recipes together with someone’s scribbled notes are my favorites and I always look for them. I love finding those old cookbooks. I feel a sense of family when I look at cookbooks like that. 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 the family dinners were at Grandma’s house. I am impressed looking back now because she did not have all the fancy gadgets, nor did she have a very large kitchen. As far as the dishwasher, of course, that was me.
I have adapted this recipe somewhat, so the credit really goes to the original author of this particular recipe. Her name is Marcella Hazan and the cookbook is The Classic Italian Cookbook, The art of Italian cooking and the Italian art of eating. “The art of Italian eating,” speaks directly to my love of food and cooking.
A classic Italian shrimp recipe for delicate, lightly breaded shrimp. These brochettes are also excellent as an appetizer, lunch or dinner.
I made this recipe for shrimp brochettes along with several others and this was the favorite of the day, hands down by everyone who was lucky enough to be an official taste tester.
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Bread Italian Shrimp
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 mixture.
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 fine. 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.
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 organic, dairy free and gluten free with substitution.