If you are fortunate to have a rosemary plant then try using its stalks as a skewer it makes for a beautiful presentation. With its sturdy stalks, rosemary infuses grilled food with its fresh herb flavor. Soak the stalks for at least half an hour before adding fish, meat or vegetables. Poke a hole through the food with a metal skewer to easily guide the rosemary stalk.
In hunting through my old issues of Bon Appetit, I found this easy and tasty recipe for Mint Pesto Shrimp Skewers.
Mint pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Shrimp
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 4-inch-long woody rosemary sprigs
Preparation
For mint pesto:
Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
For shrimp:
Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve. Pair this dish with a fruity pinot grigio such as the affordable Ecco Domani Pinot Grigio 2006 available at wine.com.
2 comments on “Flavorful Rosemary Skewers – Mint Pesto Shrimp Skewers”
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Great post and great recipe. I am one of those fortunate ones that has a massive rosemary plant. I live in Central Florida, and it survives from year to year. It is about 3 ft high and 4 ft wide right now. I have used your skewer idea. And to go along with it, try using it in embellishments to your table. It mixes beautifully with a fresh cut rose or two – or really anything blooming in the garden. I do the same with oregano. I have a super-sized one of those too! These make fragrant centerpieces!