I know shrimp isn’t the most politically correct seafood these days but gosh, who doesn’t love these little babies?! And shrimp on a stick is a perfect appetizer for a relaxed beachside rehearsal dinner or cocktail hour. This recipe is courtesy of The Hostess With The Mostess, a fabbo blog for party ideas (check it out for unique bridal showers).
½ cup unsalted butter, at room temperature
1 tablespoon freshly squeezed lemon juice
1 clove of garlic, minced
½ cup fresh breadcrumbs
1 tablespoon minced fresh flat-leaf parsley
Dash of Worcestershire sauce
Dash of Tabasco sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground white pepper
16 extra-large shrimp (about 1 pound), peeled and deveined but with tails left on
Vegetable oil, for greasing
Soak sixteen 8-inch bamboo skewers in warm water for 20 minutes .
To make the garlic-parsley butter, using a whisk, whip the butter in a bowl until it is light and fluffy, and pale in color. Add the lemon juice, garlic, breadcrumbs, parsley, Worcestershire sauce, Tabasco sauce, salt, and pepper. Spread a sheet of plastic wrap, about 12 inches long, on the work surface. Dollop the butter in a line about a third of the way up the plastic wrap. Roll up the butter in the plastic wrap, forming a long about 8 inches long and 1 inch in diameter, and put it in the refrigerator or freezer to harden.
To prepare the shrimp, cut through the back of each shrimp wit a paring knife to butterfly it; do not cut all the way through, but cut deeply enough so that the shrimp will flatten when it is lightly pressed. Insert a bamboo skewer through the tail and up through the center of the shrimp; the shrimp should be secure on the skewer and splayed open with an indentation in the center to hold melted butter; it will remain flat when cooked.
Preheat the broiler. Lightly oil a large baking pan. Arrange the shrimp cut side down on the baking pan and broil about 4 inches from the heat source. Cook, turning once, until the shrimp are pink and opaque, 2 to 4 minutes total; when done, the shrimp should be cut side up an cooked through. Top each shrimp with a 1/4-inch –thick slice of the flavored butter and return to the broiler until the butter is melted and the breadcrumbs and parsley are pooled in the center of each shrimp, about 1 minute. To serve, taking care not to disturb the butter, gently arrange the shrimp cut side up on a platter. Serve immediately.
*Make-ahead strategy: You can prepare the garlic parsley butter as directed up to 1 week in advance and store, well wrapped, in the refrigerator, or make it up to 1 month in advance and store it in the freezer the shrimp can be butterflied and skewered up to 8 hours ahead and stored, covered with plastic wrap, in the refrigerator with the exposed skewers wrapped in a damp towel to prevent them from drying out.