Wednesday, July 2, 2008 - Page updated at 12:00 AM
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Recipe: Shrimp on Rosemary Skewers
Makes 6 servings 2 cups each, leaves only: loosely packed parsley, packed basil
2 cups fresh bread crumbs
1/4 cup extra-virgin olive oil
1/2 teaspoon coarse salt
Freshly ground pepper
2 pounds large shrimp, peeled, deveined
12 large rosemary sprigs, prepared as skewers, optional, see note
2 lemons, cut into wedges
1. Combine the parsley, basil, bread crumbs, olive oil, salt and pepper to taste in a food processor; pulse until the herbs are chopped and the bread crumbs look green. Transfer to a pie plate or wide shallow bowl. Add shrimp; toss to coat well.
2. Skewer 4 or 5 shrimp on each rosemary sprig. Place skewers in the bread-crumb mixture; press to coat shrimp well; transfer to a platter. Refrigerate 30 minutes.
3. Prepare a grill for medium-high heat. Place skewers on the grill; cook, turning once, just until the shrimp are opaque throughout and some of the crumbs are browned, 2-3 minutes per side. Transfer to a serving platter; serve with the lemon wedges.
Notes: In "Mario Batali Italian Grill," the author suggests using rosemary sprigs as skewers to "impart an herbal fragrance to the shrimp." Regular skewers can be substituted. To make rosemary sprig skewers, pull off the leaves, except for a tuft at the top, from sturdy sprigs at least 8 inches long. Cut the bottom of the sprig at an angle to make a sharp point. Soak in water at least 2 hours before using.
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Data per serving:
Calories 392
Protein 36g
Fat 14g
Carbohydrates 29g
Sodium 499mg
Saturated fat 2g
Cholesterol 230mg
From "Mario Batali Italian Grill" by Mario Batali
Copyright © 2008 The Seattle Times Company
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