SHRIMP EMBROCHETTE
This seafood stuffed shrimp wrapped in bacon is one of the best recipes I've ever had. Everyone devours them every time I make it. It's time consuming, but worth it! You can change or add different things to the stuffing according to your tastes.
Provided by Julie
Categories Meat and Poultry Recipes Pork
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the 6 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepperjack cheese, Cheddar cheese, olive oil and garlic salt. You can experiment with the amounts of shrimp and crab, just make sure the mixture holds together firmly when squeezed in your hand.
- Preheat the oven's broiler.
- Lay the bacon strips out on a clean work surface. Squeeze a small handful of the crab mixture tightly. Stuff it into a butterflied shrimp, and wrap with bacon. Secure with two toothpicks - I like to make an X out of toothpicks, it holds better. Place the shrimp on a roasting pan, or cookie sheet.
- Broil shrimp for about 10 minutes, or until the bacon is crisped, then turn and broil on the other side.
Nutrition Facts : Calories 473 calories, Carbohydrate 9.7 g, Cholesterol 210.8 mg, Fat 30.3 g, Fiber 0.5 g, Protein 38.4 g, SaturatedFat 9.2 g, Sodium 1013.5 mg, Sugar 0.8 g
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 BROCHETTE
Easy, tasty shrimp brochette with bacon and slivers of jalapenos.
Provided by tonyapeer
Categories Appetizers
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Sautee butter, lemon juice and garlic in sauce pan until bubbling, then remove from heat. Preheat oven to broil Lightly cook bacon so it is somewhat pre-cooked but not crispy. Peel, de-vein and butterfly shrimp Cut jalapenos into quarters length-wise and remove seeds. Cut bacon strips in half For each shrimp, put stip of jalapeno down the center, then wrap in bacon, and secure with toothpick or small wooden skewer. Place shrimp in 9x9 Pyrex baking dish Pour butter over shrimp, ensuring each shrimp is fully coated with butter. Broil for 15-20 minutes. Turn shrimp after 7 minutes and brush again with butter at bottom of dish.
Nutrition Facts : Calories 1177 calories, Fat 123.83985 g, Carbohydrate 4.0984 g, Cholesterol 336.15 mg, Fiber 0.547999988049269 g, Protein 15.7741 g, SaturatedFat 68.65621 g, ServingSize 1 1 Serving (240g), Sodium 1281.115 mg, Sugar 3.55040001195073 g, TransFat 10.08594 g
MARINATED TUNA AND SHRIMP BROCHETTE
Steps:
- Soak the skewers in water for at least 30 minutes so they don't burn when grilling. Cut the tuna into 2-ounce portions, then peel and devein the shrimp. Place 1 shrimp on each skewer, and then place the skewer through a piece of tuna long-ways and "cap" off with 1 more shrimp. In a medium bowl, combine all of the dry herbs and the garlic. Next, add the vinegar and citrus. Finally, slowly whisk in the oil to create a "vinaigrette" consistency. In a deep dish, add the tuna/shrimp skewer and top with half of the marinade. Marinate for no more than 25 minutes, or else the acids will cook the fish. Season with salt and freshly ground black pepper.
- Preheat a grill or a grill pan.
- Place the marinated skewers on the grill and cook to desired temperature (1 minute per side will cook the shrimp and make the tuna medium rare).
SEAFOOD BROCHETTES
Flavorful seafood shines in an easy-to-grill entree. A mild chive butter is an awesome accompaniment.-Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes and two pieces of bacon with four pieces of fish or seafood. Brush with melted butter., Grill, covered, over medium-hot heat for 5-7 minutes or until shrimp turn pink and scallops are opaque, turning once. Combine butter and chives; serve with brochettes.
Nutrition Facts : Calories 347 calories, Fat 26g fat (15g saturated fat), Cholesterol 135mg cholesterol, Sodium 389mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
SHRIMP EN BROCHETTE
Make and share this Shrimp En Brochette recipe from Food.com.
Provided by Busters friend
Categories Creole
Time 2h13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the grill. Combine the shrimp, hot sauce, mustard, beer and sugar in a shallow bowl. Cover and refrigerate for 2 hours.
- Wrap each shrimp with a piece of bacon, and thread onto skewers, allowing 3 shrimp and 3 cherry tomatoes per skewer.
- Place the kabobs on the grill and close the lid. Cook for 2 to 3 minutes per side. Remove from grill and serve immediately with the lemon wedges.
Nutrition Facts : Calories 139.7, Fat 8.2, SaturatedFat 2.6, Cholesterol 38.9, Sodium 278.1, Carbohydrate 9.7, Fiber 0.7, Sugar 8.1, Protein 6.3
CHUCK'S SHRIMP BROCHETTES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 12 brochettes (2 to 3 servings)
Number Of Ingredients 9
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.
SHRIMP BROCHETTE
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
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
SHRIMP AND JALAPEñO BROCHETTES
Categories Shellfish Broil Marinate Cocktail Party Low Cal Backyard BBQ Hot Pepper Grill Grill/Barbecue Healthy Gourmet
Yield Makes 48 hors d'oeuvres
Number Of Ingredients 6
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.)
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- Mix all ingredients for the rub together and set aside. Cut 1/3rd off each slice of bacon. Since package sizes vary, count out your slices. You’ll need 1 slice per shrimp.
- Fill the butterflied shrimp with cream cheese, then place the strip of jalapeno (cut to fit if needed) and cover with a little more cream cheese. Repeat with the rest of the shrimp, then season them with the rub. I do this by eye, just enough to coat them, but it probably amounts to less than 1/4 tsp each.
- Wrap the smaller section of the bacon slice over the front of the shrimp, then wrap the sides with the longer piece. Fasten them either with toothpicks or on a skewer tail to tip. Season the outside of the bacon with more rub.
- Bring the grill to high heat and oil the grates. Cook the bacon wrapped shrimp for about 2 minutes, then flip and cook for another 2-3 minutes, or until the bacon is browned on each side and the shrimp is opaque.
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