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
SHRIMP QUESADILLAS
Provided by Layla
Time 15m
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender.
- Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.
- Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
- Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
- Serve with Sour cream, salsa, or guacamole.
QUESADILLAS WITH SHRIMP AND PEPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- On a large plate, pour the red sauce over the shrimp and set aside.
- Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
- Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
- In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
- Serve with sour cream, cilantro and lime wedges
SHRIMP QUESADILLAS
Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.
Provided by DanaV
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
- Stir salt, cumin, and chili powder into onion and bell peppers.
- Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
- Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
- Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
- Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
- Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g
PAPPASITO'S BROCHETTE SHRIMP
My friend used to work at Pappasito's and we LOVED the Brochette Shrimp, so she was able to get a list of all of the ingredients, but not the measurements. After playing around with the quantities we got very close to the real thing!
Provided by vnelly
Categories Cajun
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Clean and devein shrimp, leaving tails intact.
- Slice each shrimp from tail to tip, not cutting all the wa through.
- Wash and de-seed the jalapenos and cut into small squares.
- Cut cheese into 12 small pieces.
- Stuff 1 piece of cheese and 1 piece of jalapeno into each shrimp.
- Wrap with bacon.
- Place shrimps on skewers and store in refrigerator while preparing the rest of recipe.
- Mix paprika, cayenne pepper, and black pepper together.
- In skillet heat butter and white wine until butter is completely melted.
- Brush shrimp with butter and sprinkle with seasonings.
- Grill on each side until shrimp are done!
Nutrition Facts : Calories 642.2, Fat 62.4, SaturatedFat 35.6, Cholesterol 196.2, Sodium 889, Carbohydrate 6, Fiber 2.4, Sugar 1.6, Protein 12.6
SHRIMP QUESADILLA RECIPE
Steps:
- Gather the ingredients.
- In a large heavy-bottomed skillet over medium heat, heat the olive oil until shimmering. Add the onion and bell pepper and sauté, stirring occasionally, until tender, about 6 minutes.
- Add the shrimp, onion powder, garlic powder, paprika, cumin, and salt to taste. Cook until the shrimp are pink and opaque, about 4 minutes. Transfer the mixture to a bowl and set aside.
- Wipe down the skillet and return it to the heat, or use a separate skillet if needed. Add 1 tablespoon butter and allow it to melt but not brown.
- Add the tortilla to the pan and sprinkle about half the cheese on top of the tortilla, then top with the shrimp mixture and add the remaining cheese.
- Top with the second tortilla. Spread the remaining tablespoon butter on top. Cook until the bottom is golden brown and crisp, about 3 minutes.
- Carefully flip the quesadilla and cook until brown and crisp on the other side and the cheese is melted, about 3 more minutes. Lower the heat if the tortilla is getting too dark before the cheese is fully melted.
- Transfer to a cutting board and slice into wedges using a large knife or a pizza cutter. Serve hot with your choice of toppings or sauces for dipping.
Nutrition Facts : Calories 1468 kcal, Carbohydrate 147 g, Cholesterol 232 mg, Fiber 10 g, Protein 58 g, SaturatedFat 31 g, Sodium 2513 mg, Sugar 3 g, Fat 72 g, ServingSize 1 quesadilla, UnsaturatedFat 0 g
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