Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- Grill or grill pan
- Skewers (if using wooden skewers, soak in water for 30 minutes before using)
Step-by-Step Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, salt, and black pepper. Brush mixture onto shrimp.
3. Thread shrimp onto skewers.
4. Grill shrimp for 2-3 minutes per side, until cooked through and slightly charred.
5. In a separate bowl, mix together parsley, garlic, red pepper flakes, breadcrumbs, and Parmesan cheese to make the persillade.
6. Remove shrimp from skewers and toss with persillade mixture.
7. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan should be preheated to medium-high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 197
- Fat: 10g
- Carbohydrates: 6g
- Protein: 21g
Substitutions for ingredients:
- Instead of shrimp, you can use scallops or cubed chicken.
- Instead of breadcrumbs, you can use panko or almond flour.
- Instead of Parmesan cheese, you can use Romano or Asiago cheese.
Variations:
- Add lemon zest to the persillade mixture for a citrusy twist.
- Use cilantro instead of parsley for a different flavor profile.
- Add chopped tomatoes to the persillade mixture for a fresh burst of flavor.
Tips and Tricks:
- Make sure to brush the shrimp with the olive oil mixture evenly to ensure even cooking.
- Don't overcook the shrimp, as they can become tough and rubbery.
- If using wooden skewers, soak them in water for 30 minutes before using to prevent them from burning on the grill.
Storage Instructions:
- Store leftover grilled shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place shrimp in a skillet over medium heat and cook until heated through, about 2-3 minutes.
Presentation Ideas:
- Serve grilled shrimp on a platter with lemon wedges and chopped parsley for garnish.
Garnishes:
- Garnish with chopped parsley or cilantro.
Pairings:
- Serve with a side salad or grilled vegetables for a complete meal.
Suggested Side Dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Quinoa salad
Troubleshooting Advice:
- If the shrimp are sticking to the grill, brush the grill grates with oil before cooking.
Food Safety Advice:
- Make sure to cook shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food History:
- Persillade is a French sauce made from parsley, garlic, and olive oil. It is commonly used as a topping for grilled meats and seafood.
Flavor Profiles:
- This dish is savory and slightly spicy, with a fresh burst of parsley and garlic.
Serving Suggestions:
- Serve grilled shrimp with persillade as an appetizer or main course.
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Region: French