Chucks Shrimp Brochettes Recipes

SHRIMP BROCHETTE

Steps:

• Preheat a grill for high heat. Soak skewers in water.
• Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
• Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.

PAPPASITO'S BROCHETTE SHRIMP - COPYCAT RECIPE

Steps:

• Clean and devein shrimp, leaving the last section and tails intact.
• With a paring knife, carefully slice each shrimp from tail to tip.
• Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares.
• Cut slice of cheese into 12 small pieces.
• Stuff one small piece of cheese and one small piece of jalapeno into each shrimp.
• Wrap a half slice of bacon around each shrimp.
• Place shrimp on a wet skewer.
• Repeat this process until all shrimp have been placed on skewers.
• Place in refrigerator for a few minutes while you prepare the rest of the recipe.
• Mix the paparika, cayenne pepper and black pepper together.
• In a small skillet, heat butter and white wine until butter is completely melted.
• Prepare grill.
• ~note~I use my indoor grill, but these can be made on an outdoor grill too, but I would use a low flame!
• Remove shrimp from fridge and brush completely with melted butter.
• Sprinkle with seasonings.
• Grill on each side until shrimp are done.

GARLIC SHRIMP BROCHETTES

Steps:

• Season shrimp lightly on both sides with salt and pepper.
• To skewer, lay shrimp flat on cutting board. Thread shrimp onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put two or three shrimp onto each set of skewers, for eight brochettes total.
• In a blender or food processor, put 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic, the basil, the parsley, the red pepper and the zest. Pulse to coarsely grind ingredients. Add oil; blend to a rough sauce.
• Lay brochettes on a tray in one layer. Spoon 8 tablespoons green mixture over shrimp and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
• Grill brochettes over medium-hot fire for about 3 minutes per side. Serve with lemon wedges and reserved green sauce.

SHRIMP EN BROCHETTE

Steps:

• Prepare the grill. Combine the shrimp, hot sauce, mustard, beer and sugar in a shallow bowl. Cover and refrigerate for 2 hours.
• Wrap each shrimp with a piece of bacon, and thread onto skewers, allowing 3 shrimp and 3 cherry tomatoes per skewer.
• Place the kabobs on the grill and close the lid. Cook for 2 to 3 minutes per side. Remove from grill and serve immediately with the lemon wedges.

SEAFOOD BROCHETTES WITH SHRIMP BUTTER

Steps:

• Melt tablespoon of butter in double boiler or saucepan over low heat and add shallots. Cook until shallots are tender, about 10 minutes.
• Add shrimp shells and remaining butter, reduce heat to low and cook for about 5 minutes. Never let butter bubble.
• Pour butter mixture in blender bowl and puree until shells are minced. Pour mixture through sieve lined with cheesecloth into bowl. Add dill, stir well, hold at room temperature until use. (You may want to warm the butter to liquefy it before basting.)

SHRIMP AND GARLIC BRUCHETTA

Steps:

• Preheat oven to 425°. In a 13x9-in. baking dish, combine tomatoes, 4 tablespoons oil, minced garlic, salt and pepper. Bake, uncovered, 15 minutes. Stir in shrimp, cheese, lemon juice, basil and parsley. Bake, uncovered, 10-12 minutes longer or until shrimp turn pink., Meanwhile, brush baguette slices with remaining oil. Place bread on ungreased baking sheets. Bake 1-2 minutes on each side or until lightly browned. Rub toast with cut surface of garlic; discard garlic. Using a slotted spoon, top with shrimp mixture. If desired, serve with lemon wedges and top with additional fresh basil.

SHRIMP AND JALAPEñO BROCHETTES

Steps:

• In a shallow dish let the skewers soak in water to cover for 1 hour. On a cutting board mince and mash the garlic to a paste with the salt. In a bowl combine the garlic paste, the oil, and 1 of the jalapeño peppers minced (wear rubber gloves) and toss them until they are coated with the marinade, and let them marinate for 30 minutes. Cut the remaining jalapeño peppers crosswise into forty-eight 1/4-inch slices and thread 1 shrimp around 1 jalapeño slice on each skewer. The brochettes may be prepared up to this point 2 hours in advance and kept covered and chilled.
• Grill the brochettes on a rack set about 4 inches over glowing coals, turning them once, for 2 to 3 minutes, or until the shrimp are pink and just firm.
• (Alternatively, the brochettes can be broiled on racks set in jelly-roll pans under a preheated broiler about 4 inches from the heat, turning them once, for 2 to 3 minutes, or until the shrimp are pink and just firm.)