Shrimp And Jalapeño 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.

CHUCK'S FAVORITE SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Spread out 1 shrimp and place 2 or 3 jalapeno strips in the center. Bring up the sides of the shrimp and wrap half a slice of bacon around it somewhat tightly. Secure with a toothpick (soaked in water) and place on a broiler drip pan. Repeat with the remaining shrimp, jalapenos and bacon.
• Melt the butter in a small pan and combine with the garlic and some salt, pepper and hot sauce. Brush the mixture all over the shrimp. Roast the shrimp until the bacon is cooked and crisp, 25 to 30 minutes.

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.

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 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.

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.)

GARLIC-JALAPEñO SHRIMP

Steps:

• Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.