My grandmother passed down this family recipe to me from her French ancestors. A recipe like this has never been online before. The chicken is covered in a rich, creamy sauce that goes well with mashed potatoes. A wonderful holiday or Easter dish.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 small bunch fresh Italian parsley, stemmed and roughly chopped
- 2 tablespoons olive oil
- 1 pound fresh medium shrimp – shells on, rinsed, and patted dry
- bamboo skewers
- 1 tablespoon seasoned salt (such as Lawry’s®), or to taste
- ½ cup salted butter
- 3 cloves garlic, minced
Instructions
- Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
- Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
- Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 156 mg |
| Dietary Fiber | 0 g |
| Protein | 13 g |
| Saturated Fat | 11 g |
| Sodium | 704 mg |
| Sugars | 0 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written. Totally delish!!! Whole family wanted more. Next time I will have to double it. Not enough shrimp to go around. We thought we were eating at an expensive restaurant. Thanks Frack family.
I added some chive blossom to the sauce, but the recipe is awesome. I will make it again.
Simple, delicious, and perfect as written! I left the shrimp skewers suspended above their butter bath long enough to snap the picture and once I dropped them in, I knew we were in for a real treat. 5 stars all the way!
Hi! You won’t need a TBS of season salt. Just put the skewers on the grill and shake away. Make sure that marinade comes to a boil and enjoy!!! 🙂 PS: I use an aluminum foil pan that you can throw away when you are done.