WEEKDAYS 1e|12c|p

Mario Batali Spiedini di Gamberoni

Mairo Batali
Servings: 6
1 to 30 min

Fill up on these shrimp skewers!

  • Ingredients
  • step-by-step directions
Mario Batali Spiedini di Gamberoni
  • 12 Jumbo Shrimp (peeled and deveined)
  • 6 Long branches rosemary (leaves removed to yield skewers)
  • 2 Lemons (Juice and Zest)
  • 2 Bunches Oregano (Leaves only and cut into chiffonade)
  • 1/4 cup Extra-Virgin Olive Oil
  • 1 cup Polenta
  • Grated parmesan (for garnish)
  • 5 cup Water
  • Place 2 shrimp on each rosemary branch. 
  • In a large, non-reactive casserole, combine the lemon juice and zest, oregano and olive oil and place shrimp in the marinade, turning the skewers to make sure that shrimp are well-coated.  Cover, place in the refrigerator and let marinate for 3 hours. 
  • Place 5 cups water in a 4-quart saucepan and bring to a boil and, whisking constantly, pour polenta in a thin stream until all is incorporated.  Remove whisk and stir with wooden spoon until as thick and dense as cream of wheat and remove from heat.
  • Preheat the grill or broiler (med-high).  If using a charcoal grill, just before beginning to cook the shrimp, scatter the rosemary leaves over the coals.  Cook each skewer for three minutes, then turn and cook for 1 minute more, basting with marinade. 
  • Place 1/2 cup polenta on each plate and place a skewer in the center and drizzle with a little olive oil and a sprinkle of parmesan.  Serve either hot or room temp.
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