Go Back

Shrimp Brochette

Danielle Dunn
Copycat version of Pappadeaux's Jumbo Shrimp Brochette
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

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.
Tried this recipe?Let us know how it was!