Pappasitos Brochette Shrimp Recipes

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PAPPASITO'S BROCHETTE SHRIMP - COPYCAT RECIPE



Pappasito's Brochette Shrimp - Copycat Recipe image

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

12 large shrimp
6 slices bacon, cut in half
1 fresh jalapeno
1 slice monterey jack cheese, thick
1 tablespoon paprika
1 tablespoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1/2 cup butter
1/4 cup white wine
wooden skewer, soaked in water

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 BROCHETTE



Shrimp Brochette image

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

2 pounds large shrimp - peeled, deveined and butterflied
1 (8 ounce) package Monterey Jack cheese, sliced
3 fresh jalapeno peppers, seeded and julienned
1 pound bacon, cut into thirds
1 teaspoon Cajun seasoning, or to taste
skewers

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

PAPPASITO'S BROCHETTE SHRIMP



Pappasito's Brochette Shrimp image

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

12 large shrimp
6 slices bacon, cut in half
2 fresh jalapenos
1 slice monterey jack cheese, thick
1 tablespoon paprika
1 tablespoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 cup butter
1/4 cup white wine
wooden skewer, soaked in water

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

PAPPASITO'S CANTINA SHRIMP BROCHETTE RECIPE



Pappasito's Cantina Shrimp Brochette Recipe image

Make our Pappasito's Cantina Shrimp Brochette Recipe at home. With our Secret Restaurant Recipe your Shrimp Brochette will taste just like Pappasito's Cantina.

Provided by Mark

Categories     Appetizer     Dinner     Lunch     Snack

Time 50m

Number Of Ingredients 10

12 large Shrimp
1 fresh Jalapeño (seeded and cup into 1/2-inch X 1/2-inch squares)
1 thick slice Monterey Jack Cheese (cut into 12 small pieces)
6 slices Bacon (cut in half)
1 tablespoon Paprika
1 tablespoon Cayenne Pepper
1/2 teaspoon freshly ground Black Pepper (to taste)
1/2 cup Butter
1/4 cup White Wine
Rice (to serve)

Steps:

  • Clean, peel and devein shrimp, leaving the last section and tails intact (...if you like. This is the way Pappasito does it - but we like going ahead and completely peeling the shrimp and removing the tail. Your call.)
  • With a paring knife, carefully slice each shrimp on the back from tail to tip.
  • Stuff 1 small piece cheese and 1 small piece jalapeño into each shrimp.
  • Wrap 1/2 slice of bacon around each shrimp.
  • Place 3 or 4 shrimp on a wet skewer. Repeat until all shrimp have been placed on skewers.
  • Place in refrigerator for a few minutes while you prepare the rest of the recipe.
  • In a small bowl, add paprika, cayenne pepper and black pepper together.
  • In a small skillet, heat butter and white wine until butter is completely melted.
  • Prepare grill to medium heat.
  • Remove shrimp from fridge.
  • Brush completely with melted butter.
  • Sprinkle with seasonings.
  • Grill on each side until shrimp are done.
  • Serve with rice.

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