Shrimp Brochette Recipe

Shrimp brochette has a smokey bacon flavor heat from the jalapeno and the delicious touch of seafood from the shrimp. There is almost no fat in this recipe. Cooking time is estimated depending on the size of the shrimp.

Camila Farah

Place in refrigerator to marinade while the below steps are being completed. 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. Do this first with one skewer then the other. Peel and devein shrimp if have not already been done. Butterflied shrimp are stuffed with jalapeno and wrapped in bacon and it just gets better from there.

These are great to serve with bbq and fajitas. My favorite types of tex mex are usually split into two categories. With a paring knife carefully slice each shrimp from tail to tip. Wash and slice jalapenos to desired size. In a bowl place shrimp and add in 1 2 of butter mixture and seasonings.

Put two or three shrimp onto each set of skewers for eight brochettes total. This goes great with dirty rice a nice green salad and crusty french bread. Place shrimp in 9x9 pyrex baking dish pour butter over shrimp ensuring each shrimp is fully coated with butter. Recipe can be doubled to 48 52 shrimp which is enough to feed a crowd. Make a deep slit along the back of each shrimp and spread to butterfly.

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Close the shrimp around the cheese and jalapeno. For each shrimp put stip of jalapeno down the center then wrap in bacon and secure with toothpick or small wooden skewer. Wash and seed jalapeno and cut into a pieces about 1 2 inch x 1 2 inch squares. Ingredients 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. Thread shrimp onto two skewers spaced equidistant from center.

Turn shrimp after 7 minutes and brush. Place shrimp on a wet skewer. Cut slice of cheese into 12 small pieces. There are never any leftovers when i make this recipe it s a crowd pleaser. Broil for 15 20 minutes.

Stuff each shrimp with 1 2 teaspoon queso fresco and some jalapeno. Wrap a half slice of bacon around each shrimp. Stuffed shrimp en brochette is butterflied shrimp stuffed with jalapeno and cream cheese wrapped in bacon and grilled to perfection. Stuff one small piece of cheese and one small piece of jalapeno into each shrimp. All with a garlicky butter drizzle.

Where the shrimp vein was make a deep slit from tail to tip in each shrimp. Where the shrimp vein was make a deep slit from tail to tip in each shrimp. Stuff each shrimp with 1 2 teaspoon queso fresco and some jalapeno. Turn shrimp after 7 minutes and brush. Close the shrimp around the cheese and jalapeno.

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All with a garlicky butter drizzle. Put two or three shrimp onto each set of skewers for eight brochettes total. These are great to serve with bbq and fajitas. Place in refrigerator to marinade while the below steps are being completed.