Grilled Shrimp and Country Bread

When I came home with a bag of fresh shrimp I had in mind a lovely shrimp casserole with mushrooms cooked in white wine, but I forgot the mushrooms.  Darn it.  So a quick look through our cookbooks turned up this recipe comes from a 1993 Food & Wine collection.  I skipped the skewers and spread the shrimp and bread on a tray and broiled them in the oven.  Joe called it "odd but very tasty."  I have to agree, and I think the bread choice will affect the flavor combination quite a bit.  I used Zingerman's Roadhouse Bread, which is a full-flavored bread with a neat slightly sweet flavor with a touch of sour. Grilled Shrimp and Country Bread 40 lg shrimp, shelled and deveined 40 cubes of country bread, cut into 1.5 inch cubes 40 sage leaves 3/4 C extra-virgin olive oil 1 Tbs finely chopped fresh rosemary 4 garlic cloves, minced Juice of 1 -2 lemons If you use skewers... soak your skewers in water for about 15 minutes then thread 1 shrimp, 1 bread cube, and 1 sage leaf per skewer.  (This recipe was intended as an appetizer, thus the one shrimp/skewer directions.)  Arrange skewers in shallow baking dish.  Or just mix the bread cube, shrimp, and sage in a shallow bowl. In a small bowl, whisk to combine the olive oil, rosemarry, and garlic.  Pour over the shrimp and bread and marinate at room temperature for at least 1 hour or refrigerated for up to 1 day. Light grill or preheat broiler.  Grill/broil skewers for 3-4 minutes until the shrimp are just warm and the bread lightly toasted.  If you don't use skewers, spread the shrimp and bread mixture on a tray and broil as directed -- make sure to turn them over to cook both sides.  Sprinkle with lemon juice and serve.

Comments

[Hannah]

Oh my gosh i love shrimp but raely get to eat it so i just love shrimp so much i am in love with it!

[Joe]

This is a deeply strange recipe, but deeply good at the same time.