Garlic Shrimp Brochettes Food

CHUCK'S SHRIMP BROCHETTES

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.

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 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.

GARLIC SHRIMP AND CHEESY GRITS

Steps:

• Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
• Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm.
• Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
• Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce.
• Serve grits in a large serving bowl topped with shrimp mixture.

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.

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 BROCHETTES MANGO CHIPOTLE VINAIGRETTE

Steps:

• Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside.
• In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper.
• PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce.

GARLIC/SEAFOOD BROCHETTE WITH ORZO

Steps:

• FOR THE MARINADE: Mix all the marinade ingredients, well and set aside until ready to use.
• PREPARING ORZO.
• You will use the cherry tomatoes and honey dew melon for this preparation.
• 4 - 6 cloves fresh garlic, peeled, crushed and chopped fine.
• 1/4 teaspoons each, dried oregano, cilantro, basil.
• 1/8 teaspoons lightly sauteed fennel seeds.
• Rainbow Pepper Corns, in Grinder.
• Rinse tomatoes well, pat dry and set aside until ready for use.
• Trim Leek greens to just above white bulb. put away excess greens, (if they are worth saving), you will not be using them in this recipe. Rinse leeks well to remove all the earth and coarse-chop the leeks.
• In Extra Virgin Olive Oil, saute leeks, remove from pan and set aside.
• Saute, garlic, and all the herbs. (oregano. cilantro, basil and fennel seed) remove and set aside.
• Add butter or margarine and a little Extra Virgin Olive Oil to deep skillet, or stir-fry pan.
• Add Orzo to the pan, and brown until golden in colour; stirring constantly to prevent sticking.
• Add leeks, garlic, oregano, cilantro, basil, fennel seed, which you had set aside.
• Add 2 cups simmering vegetable stock and wine; stir well. Keep some of the liquid in reserve should you require more.
• Cover and continue to simmer over low heat until orzo is fully cooked, following directions on the package; Stir occasionally; do not allow the recipe to dry -- add liquid as needed.
• During last five minutes of cooking, add Kalamata olives, one half cherry tomatoes and one half cubed honey dew melon to top of orzo.
• Cover, allow to finish cooking. If liquid still remains at the end of the cooking time, allow to continue simmering, uncovered until all of the juices have been absorbed. Turn out onto serving bowl or tray.
• Grind rainbow pepper corns over top of orzo. Keep Orzo warm while Brochettes are grilling.
• Garnish with rest of cherry tomatoes and honey dew melon.
• Serve with Garlic/Seafood Brochette.
• PREPARING BROCHETTE.
• Soak Tuna steaks in the salt water for about 1/2 an hour, in the refrigerator, to leach out fish blood.
• Discard salted water, rinse Tuna steaks well, and pat dry.
• Cube Tuna steaks into brochette size pieces; one inch cubes should be about right.
• Place Tuna pieces in the marinade to coat well -- remove and set in a collander over a bowl; allow marinade to drain.
• Rinse shrimp well, and pat dry.
• Place shrimp in the marinade to coat well -- remove and set in the collander with the Tuna; allow marinade to drain.
• Cube all the peppers and set aside.
• Remove skins from pearl onions, dispose of skins, and set onions aside.
• Place peppers and small whole onions in marinade; coat well -- remove and set in the collander to drain marinade back into bowl.
• Reserve any left over marinade and use for brushing brochettes during grilling process.
• Skewer (alternate pieces) tuna, whole onion, peppers, shrimp, onto brochette sticks, until all pieces have been skewered.
• Place on brochette rack or small-hole grilling screen over medium fire turning frequently and brushing occasionally with reserved marinade.
• Cook until shrimp is pink, and peppers blister ; use up all the marinade; do not allow fish or shrimp to dry.
• Serve with Orzo.
• Serves 4 - 6 persons, comfortably.
• Prep time includes cutting and chopping plus tuna leaching in salt water - 1 hour,.
• cook time: 30 minutes.

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.)