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Tuesday, July 6, 2010

Home Cooking

I'm home at my mom's for the week. :) My dad is an awesome cook and tried a new recipe out on us last night. The recipe is for Shrimp Skewers, but he broiled them in a pan instead. It was delicious! Here's the recipe; enjoy!

Shrimp Skewers
2 lbs. medium shrimp, shelled and deveined
2 Tbsp. olive oil, divided
2 Tbsp. vegetable oil
1-2 Tbsp. Italian Herb Mix or Tuscan Sunset Seasoning (both from Penzey's Spices; look them up online or visit their store in Memphis)
1/2 - 1 tsp. granulated garlic powder
1/2 - 1 tsp. salt, optional
1/4 - 1/2 tsp. freshly ground pepper
1 cup bread crumbs
16-24 wooden skewers, depending on shirmp size

Place the shrimp in a bowl. Add the vegetable oil and 1 Tbsp. of olive oil, and toss to coat. Add the Italian Herb, garlic, salt and pepper and mix well. Start with the smaller amounts of seasoning and add more to taste. Add the bread crumbs and toss to coat. Cover and refrigerate for 2 to 6 hours. So the ends of the skewers don't burn off, soak them in water for the last hour the shrimp are in the fridge. Spray or brush the grill grate with oil before heating the grill so the breading doesn't stick. Thread the shrimp onto the skewers. Use 4 shrimp per skewer. Be careful that the bread crumbs don't fall off while skewering. If there is a lot of breading left over in the bowl, press it into the shrimp wherever it looks like it needs some. Sprinkle the skewers with the remaining olive oil and grill over medium coals until thoroughly cooked, 6 to 8 minutes, turning the skewers at least once to cook evenly.

1 comment:

Heather {The Lovely Cupboard} said...

Hi Nessa! Couldn't find your email but I wanted to pop by. So glad that the lentil tostadas worked for your fam:)