Brown Butter Rosemary Shrimp Skewers

Is there anything brown butter can't improve? I don't think so. It's a magical ingredient that adds dimension to both sweet and savory recipes. This Brown Butter Rosemary Shrimp Skewers recipe is just one more example of the wonders of brown butter. This recipe screams holidays to me, but of course it would be good anytime of year. We don't just infuse the brown butter with rosemary, oh no, we also use the rosemary stems as the actual skewers to impart not just beauty but even more flavor to these shrimp.

I've been on a bit of a seafood bender lately. As I mentioned in my Pull Apart Lobster Slider post, seafood is a very celebratory ingredient to me. I have always loved seafood of all types, a love I learned from my dad. I associate it with happy, relaxing times. With beautiful travel experiences. With birthdays and Christmas. So this year I really wanted to share several recipes to highlight my love of seafood and of this magical time of year.

Just 3 ingredients to make this Brown Butter Rosemary Shrimp Skewers recipe

When you taste these you will have a hard time believing you only need:

• Salted Butter
• Fresh Rosemary
• Large Shrimp

Using the rosemary stems as skewers was a wild idea I had and it worked beautifully. I have a huge rosemary bush in my garden and, much like brown butter, I love using it in both sweet and savory recipes. I imagine if you tried to grill these, the rosemary would just burn right up. But since we are cooking these in a skillet, it totally works.

I suggest using peeled, deveined, tail-off shrimp for this shrimp skewers recipe. Especially if serving them at a cocktail or holiday party. You don't want people to have to figure out what to do with all of those shrimp tails. It just makes them much easier to eat too, especially if you have a glass in one hand. I use large shrimp which are just regular sized shrimp in my opinion. Not too big, not too small. You could use smaller but I wouldn't go much larger.

Do I have to skewer these?

Nope. I actually had a few raw shrimp leftover and I cooked them in the skillet after my skewers were cooked. You could cook them all that way if you don't want to fuss with skewering them. Just brown the butter as instructed in the recipe, and cook your shrimp in the butter once browned. For entertaining, serve them warm with toothpicks. But of course this would be an excellent main course served with rice and a salad or veggie side dish.

I hope you'll give this recipe a try. Check out my other holiday appetizer recipes!

• Pink Peppercorn Baked Chicken Wings with Pecorino & Rosemary
• Mini Pesto & Cheese Calzones
• Spicy Salmon Sushi Rolls
• Pull Apart Lobster Sliders

Brown Butter Rosemary Shrimp Skewers

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• Author: anita | wild thistle kitchen
• Total Time: 35 minutes
• Yield: 6-8 servings

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Description

Tender shrimp skewered on rosemary branches and cooked in rosemary infused brown butter. You have to try this brown butter rosemary shrimp skewers recipe!

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Ingredients

• 1 pound large shrimp, peeled and deveined
• 6-8 stems of fresh rosemary, about 6-8 inches long
• 1 tablespoon fresh rosemary, finely chopped
• 1 stick salted butter, 4 ounces

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Instructions

1. Begin by placing one stick of butter into a large skillet. I used a 12 inch non-stick - remember this will be the same pan you cook your shrimp skewers in so make sure it will allow for the size of your rosemary branches.
2. Cook the butter over medium high heat, stirring frequently. The butter will foam and make quite a bit of noise. Keep an eye on it and once you see the butter solids become a nice golden brown/caramel color remove it from the heat and add your chopped rosemary. Transfer to a bowl.
3. Strip the leaves from the bottom ¾ of each rosemary branch and thread several shrimp onto each branch. Drizzle the shrimp generously with a few spoonfuls of brown butter.
4. In the same pan you browned your butter, preheat pan over medium-high heat, add 2 tablespoons of brown butter, and cook the shrimp skewers for about 2 minutes per side until just cooked. 
5. Remove to a platter and serve with remaining brown butter for drizzling and dipping. 

Notes

This would be excellent with scallops

You can make these smaller or even individual. You'll need a lot more rosemary branches. Just use much shorter rosemary branches and thread one or two shrimp per branch for a super cute hors d'oeuvre.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: appetizer, holidays
• Method: stovetop