Grilled Buttery Herb-Stuffed Shrimp

This method of grilling shrimp–in their shells on high heat–works well: the shrimp cook fast and stay tender and juicy. Once you have mastered this technique, I suggest creating a variety of stuffings based on your favorite ingredients. This recipe is especially handy for casual gatherings where easy preparation is very important. At the table, make sure to include napkins, as picking the shells off to get to the tender shrimp can get a little messy but oh so fun; and little bowls, for the discarded shells. 

Grilled Buttery Herb-Stuffed Shrimp 

Makes 4 servings  

For the Stuffing: 

• ½ cup finely chopped fresh basil 

• ½ cup finely chopped fresh flat-leaf parsley 

• 1 medium clove garlic, finely minced 

• 1 teaspoon kosher salt pinch freshly ground black pepper 

• 2 tablespoons olive oil or softened unsalted butter  

For the Shrimp: 

• 1 pound large shrimp, or about 21 shrimp per pound, the larger the better, deveined and butterflied, but shells on (see note on technique below) 

• 1 lemon cut into wedges 

Instructions

1. Heat a well-seasoned grill to medium heat. 

1. In a medium bowl combine the basil, parsley, garlic, salt, pepper, and olive oil (or butter). Mix until an herb paste is created. 

1. Stuff the herb paste between the shrimp shells and meat. Grill the shrimp for about 2 minutes per side, or until the meat turns opaque. Serve immediately with lemon wedges. 

How to Butterfly a Shrimp…while leaving the shells on 

The best way to butterfly a shrimp while leaving its shell on is to use a pair of kitchen scissors. Start at the top and cut down the back to the tail almost the whole way through, leaving enough flesh so the shrimp is still connected. It’s far easier to cut through the shell with scissors than slicing through it with a knife. However, if you plan to use a knife, make sure it is sharp. Take care, as the shell can be slippery causing the knife to slide. 

Some other stuffing ideas: 

Mojito Stuffed Shrimp: Mint, lime zest, olive/butter and a douse of Rum 

Sicilian Stuffed Shrimp: Sun dried tomatoes, garlic, olive/butter, and a splash of Red Wine 

Mexican Stuffed Shrimp: Cumin-or Mexican seasoning, finely Diced tomatoes, Cilantro, and olive/butter 

Hawaiian Stuffed Shrimp: mashed pineapples, curry, cilantro, and olive/butter 

Southern Stuffed Shrimp: southern BBQ sauce, drop of Tabasco sauce, olive/butter 

Recipe by Rebecca Bent