Shrimp and Red Peppers on Rosemary Sprigs Recipe

Name: Shrimp and Red Peppers on Rosemary Sprigs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 sprigs fresh rosemary (preferably in flower), about 4 inches long; 18 large shrimp; 2 tablespoons olive oil; 1 medium shallot, chopped (about 1 tablespoon); 2 cloves fresh garlic, peeled and minced (about 2 teaspoons); 1 sprig fresh oregano, chopped (about 1 tablespoon); 8 large leaves fresh basil, chopped (about 3 tablespoons); 1 sprig fresh thyme leaves, chopped (about 1 teaspoon); Grated zest of 1 lemon; 1/2 teaspoon sea salt; 1/2 teaspoon fresh ground black pepper; 1 small red bell pepper, seeded and cut into 1-inch squares; 1 1/2 teaspoons paprika

Servings: persons

18 sprigs fresh rosemary (preferably in flower), about 4 inches long
18 large shrimp
2 tablespoons olive oil
1 medium shallot, chopped (about 1 tablespoon)
2 cloves fresh garlic, peeled and minced (about 2 teaspoons)
1 sprig fresh oregano, chopped (about 1 tablespoon)
8 large leaves fresh basil, chopped (about 3 tablespoons)
1 sprig fresh thyme leaves, chopped (about 1 teaspoon)
Grated zest of 1 lemon
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 small red bell pepper, seeded and cut into 1-inch squares
1 1/2 teaspoons paprika

1
Strip the rosemary leaves from the sprigs, leaving one inch on top with leaves and flowers.
2
Soak briefly in cold water.
3
Peel and devein the shrimp, leaving the tails on if you like, and pat dry.
4
Combine the oil, shallot, garlic, herbs, lemon zest, salt, and pepper in a glass bowl.
5
Add the shrimp and toss thoroughly with the marinade.
6
Cover and refrigerate for at least 30 minutes.
7
Carefully thread a red pepper square onto each rosemary skewer, and follow with a shrimp.
8
Finish with another piece of red pepper.
9
(Use a bamboo skewer to make the holes, then slide onto the rosemary sprigs.)
10
Sprinkle the skewers very lightly with a little paprika.
11
Preheat a gas grill or heat a grill pan over medium heat for 5 minutes.
12
Lightly oil the cooking surface, then cook the skewers for about 3 minutes on each side, or until the shrimp are opaque but still springy to the touch.
13
Serve the shrimp on sauteed spinach.
14
VARIATION:
15
Substitute any firm fish, tempeh, or tofu for shrimp.

602

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 18 sprigs fresh rosemary (preferably in flower), about 4 inches long, 18 large shrimp, 2 tablespoons olive oil, 1 medium shallot, chopped (about 1 tablespoon), and more.

Yes, Shrimp and Red Peppers on Rosemary Sprigs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Red Peppers on Rosemary Sprigs

How did you like this recipe?

Frequently Asked Questions