CHUCK'S SHRIMP BROCHETTES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 12 brochettes (2 to 3 servings)
Number Of Ingredients 9
Steps:
- Make a deep slit along the back of each shrimp and spread to butterfly. Stuff each shrimp with 1/2 teaspoon queso fresco and some jalapeno. Close the shrimp around the cheese and jalapeno. Wrap the stuffed shrimp with a half-piece of bacon and secure with a toothpick or small skewer.
- Melt the butter in a small saucepan over medium heat. Stir in the adobo sauce, garlic powder and lime juice. Pour half of the butter mixture into a bowl for serving and divide the remaining half between 2 bowls for brushing and basting.
- Heat a grill or grill pan over medium heat; brush with olive oil. Brush one side of the shrimp with the butter mixture and put the shrimp on the grill buttered-side down. Using the same brush and same butter, brush the second side. Grill for a few minutes, checking to make sure the bacon is not sticking to the grill.
- Flip the shrimp and cook, flipping as needed and frequently basting with the second small bowl of butter and a clean brush, until the bacon is completely cooked and the shrimp are opaque, about 8 minutes total. Serve the shrimp on a platter with the remaining chipotle butter.
PAPPASITO'S BROCHETTE SHRIMP - COPYCAT RECIPE
When I was in college, I worked at Pappasito's as a waitress. I LOVED their brochette shrimp and I asked the cook for the recipe. He didn't give me the exact measurements, but he did give me the list of ingredients. I went home and played around with the quantities of the ingredeints and came up with what I think is very close to the real thing!
Provided by Kim D.
Categories Southwestern U.S.
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 640.2, Fat 62.4, SaturatedFat 35.6, Cholesterol 196.2, Sodium 888.8, Carbohydrate 5.5, Fiber 2.2, Sugar 1.3, Protein 12.5
JOE'S CRAB SHACK'S STUFFED SHRIMP EMBROCHETTE RECIPE - (1/5)
Provided by á-170456
Number Of Ingredients 5
Steps:
- Slice shrimp down middle the opposite site you deveined. Lay shrimp cut-side up and press 1 tablespoon seafood stuffing into each shrimp cut. Lay a slice of jalapeño and a piece of cheese over the stuffing. Wrap each stuffed shrimp in a slice of bacon. Thread 5 shrimp on a bamboo skewer; repeat 3 times. Grill shrimp over a medium flame for 5 to 7 minutes on both sides. This recipe yields 4 servings.
SHRIMP BROCHETTE
Butterflied shrimp are stuffed with jalapeno and wrapped in bacon, and it just gets better from there. There are never any leftovers when I make this recipe - it's a crowd pleaser! This goes great with dirty rice a nice green salad and crusty French bread. Enjoy!
Provided by BRITNEY583
Categories Seafood Shellfish Shrimp
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 1.2 g, Cholesterol 291.2 mg, Fat 23.1 g, Fiber 0.2 g, Protein 43.2 g, SaturatedFat 10.9 g, Sodium 1120.7 mg, Sugar 0.4 g
SHRIMP EMBROCHETTE
This seafood stuffed shrimp wrapped in bacon is one of the best recipes I've ever had. Everyone devours them every time I make it. It's time consuming, but worth it! You can change or add different things to the stuffing according to your tastes.
Provided by Julie
Categories Pork Recipes
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the 6 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepperjack cheese, Cheddar cheese, olive oil and garlic salt. You can experiment with the amounts of shrimp and crab, just make sure the mixture holds together firmly when squeezed in your hand.
- Preheat the oven's broiler.
- Lay the bacon strips out on a clean work surface. Squeeze a small handful of the crab mixture tightly. Stuff it into a butterflied shrimp, and wrap with bacon. Secure with two toothpicks - I like to make an X out of toothpicks, it holds better. Place the shrimp on a roasting pan, or cookie sheet.
- Broil shrimp for about 10 minutes, or until the bacon is crisped, then turn and broil on the other side.
Nutrition Facts : Calories 473 calories, Carbohydrate 9.7 g, Cholesterol 210.8 mg, Fat 30.3 g, Fiber 0.5 g, Protein 38.4 g, SaturatedFat 9.2 g, Sodium 1013.5 mg, Sugar 0.8 g
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