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!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
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
Directions
- 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
- Servings Per Recipe 6
- Calories 395
- % Daily Value *
- Total Fat 23g 30%
- Saturated Fat 11g 55%
- Cholesterol 291mg 97%
- Sodium 1121mg 49%
- Total Carbohydrate 1g 0%
- Dietary Fiber 0g 1%
- Total Sugars 0g
- Protein 43g
- Vitamin C 6mg 29%
- Calcium 328mg 25%
- Iron 4mg 24%
- Potassium 406mg 9%
