Thursday, June 25, 2009

Amalfi-Style Shrimp

Many moons ago, I had a fabulous vacation not too far from the Amalfi area of Italy, staying in a lovely place called Sorento. While there I had the opportunity to visit many historic places such as Pompeii, Herculaneum, Monte Casino, and even revisited one of my favorite cities, Rome, for a weekend. I also went to the top of the still active volcano, Vesuvius, and to the island of Capri, so I have many happy memories of this region.

On a less happy note, it’s been sweltering here this week, we’ve been melting in 100°F temperatures, which were further compounded by high humidity. Even at night, temps have been in the low 80’s so it’s been thoroughly unpleasant.

Anyway, it's no use moaning, 'cos I can't do a damn thing about it. Today’s recipe is another one from good old Auntie Beeb and another winner. As usual I changed it up a bit, the recipe said to marinate the shrimp for 1 hour, but I thought that was too long as I felt the mint would completely dominate the flavor of the shrimp, so I only did them for 10 minutes. Personally, I thought that was just right, but by all means marinate them for longer if you like.

I highly recommend this dish, the shrimp were finger-licking good. Also, they only took 5 minutes to cook on the grill, so poor old Mick didn’t have to spend too long sweating over a hot BBQ. Try these, you’ll be glad you did.

Amalfi-Style Shrimp


2 tablespoons olive oil
2 garlic cloves, finely chopped
2-3 sprigs of mint, (about 15 leaves) finely chopped
Black pepper, to taste
25-30 large uncooked shrimp
¼ cup Italian breadcrumbs


  • Peel shrimp, but leave tails on.
  • In a medium bowl combine the olive oil, garlic, mint, and black pepper, add the shrimp and toss to coat. Cover and marinate in the refrigerator for 10 minutes.
  • Pre-heat BBQ to low.
  • Thread 5-6 shrimp onto skewers, (I used metal ones, but if you use bamboo you’ll need to soak them in water for a few minutes).
  • Place the breadcrumbs on a plate then press the skewered shrimp into the crumbs.
  • Brush a piece of heavy-duty foil with olive oil. Place the skewers on the foil and grill for about 2 minutes a side, until shrimp have turned pink, and breadcrumbs are golden.
    Serve with lemon wedges.


Lynda said...

These shrimp look so delicious-this is a perfect summer meal!
I haven't braved the grill since our temps have been so high.I hope the whole summer won't be like this!

Cheryl said...

Jan that looks yummy, I love the breadcrumb idea! I would absolutely DIE in that heat and humidity!

Donna-FFW said...

I love the idea of the mint in this dish. And so easy to prepare, winner!!

Sophie said...

MMMM...Jan! that meal looks so lovely & rich in taste!
Excellent summer meal!

pamokc said...

Forget the shrimp, let's talk about that vacation. It is definitely one of my places to go **one of these days*** -- Sorrento, ask my husband, I talk about it all the time. Italy in general, Sorrento specifically. And the dish looks delish.

Sara said...

These look delicious! Sometimes I feel like I get into a rut when it comes to shrimp recipes, this sounds like a fun one to try.

Jason said...

The shrimp sound wonderful! I love the simplicity of the recipe too.
It was hot in Portland last week, but not anything near what you are dealing with, yuck! I just can't handle the heat well...I hope you have air conditioning! :)

Pam said...

I've never used mint with shrimp - I bet these are so delicious.

Paula said...

Oh Jan, these look amazing. The village my mom was from in Italy had a view of Mt. Vesuvius! She used to sing me this song about the Isle of Capri, too! I think I need to eat this shrimp. Now. At 11:30 at night. YUM! I noticed that this post is from June ... I'm playing catch up. Hope all is well in your corner of the world.

Paula said...

PS: Meant to say something about that heat! UGH! It's the humidity that would wilt me. Hope Mick's garden is holding on!

Levinson Axelrod said...

Great seasoning idea for the shrimp. Thanks a lot for sharing your tips.