A mouthwatering replica of a Pappadeaux Seafood Kitchen favorite. Shrimp brochette is made with jumbo shrimp stuffed with Monterey jack cheese and a slither of jalapeno pepper; then wrapped in bacon. This dish is so appetizing that it’s guaranteed to be a favorite in your household for years to come.
Let’s be real for a minute. Dining experiences hasn’t been the same since the start of the pandemic. At least for me it hasn’t. Many of my favorite restaurants shut down permanently as a result. Not to mention, the ones that remained opened, are facing serial staffing issues, which impacts service and quality. Needless to say, my family and I do not dine out as much as we once did. Because of that, I’ve become accustomed to preparing many of my restaurant favorites at home. Pappadeaux’s Jumbo Shrimp Brochette are one of those favorites.
I paired these shrimp with sherry butter. I came up with the sherry butter on a whim. Initially, I wanted to use white wine, only to notice I didn’t have any. So, sherry wine it was. After trying it, I know for a fact that I’ll only use sherry wine going forward.
Ingredients needed
This recipe is very easy to prepare. It doesn’t call for many recipes, nor does it have many steps.
The ingredients needed for the shrimp brochette are:
- jumbo or extra large shrimp
- bacon
- jalapeno-cut into slices
- Monterey jack cheese-cut into thick slices
- Old Bay
- garlic powder
- smoked paprika
Ingredients needed for the sherry butter are:
- unsalted butter
- sherry wine
- lemon juice
- salt
- garlic powder
What to serve with shrimp brochette
Pappadeaux serves their shrimp brochette with dirty rice, and the flavors are great together. So, I decided to do the same. I used my recipe for the dirty rice, which can be found at the link below.
I can be seen preparing this meal at the link below:
https://www.instagram.com/p/CTayJaqgEPq/
Shrimp Brochette
Ingredients
- 1 1/2 – 2 lbs. jumbo shrimp, peeled and deveined, tail-on
- 1 lb. bacon
- Old Bay seasoning
- garlic powder
- smoked paprika
- 2-3 jalapenos, cut into thin strips
- 8 oz. Monterey jack cheese, cut into thick slices
- toothpicks
- fresh parsley for garnish optional
- lemon for garnish optional
Sherry butter
- 1/2 cup unsalted butter
- 1/4 cup sherry wine
- 1/2 tsp salt
- 1 1/2 tsp garlic powder
- juice from half of lemon
Instructions
- Preheat oven to 400.
- Make a deep slit on each shrimp from tip to tail.
- Line a baking sheet with aluminum foil. Place bacon on baking sheet, and cook in preheated oven for 10 minutes. Remove from oven and drain on paper towels.
- Clean baking sheet, and line with aluminum foil again, then place a baking rack on top.
- Place shrimp, slit side up, on baking rack. Season with Old Bay, garlic powder and smoked paprika. No need to season both sides, just the top.
- Stuff a jalapeno strip, and a Monterey jack cheese strip into slit of shrimp. Wrap shrimp with bacon. If bacon is too long for shrimp, cut the bacon until it is desired length. Secure with toothpick. Repeat until all shrimp are wrapped.
- Cook shrimp in oven for 25 minutes. After the 25 minute mark, turn oven to broil and cook for 2-3 minutes until there's a light char on top. Keep and eye on them because they can burn quickly. Remove from oven if you notice they're starting to char too quickly.
- Heat a small saucepan over medium heat. Heat butter until melted. Remove from heat, then whisk in sherry, salt, garlic powder and lemon juice.
- Garnish shrimp with parsley and lemon if desired. Serve with sherry butter and sides of choice.
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