Shrimp En Brochette Recipes

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.

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.

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.

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).

Steps:

• Season shrimp lightly on both sides with salt and pepper.
• To skewer, lay shrimp flat on cutting board. Thread shrimp onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put two or three shrimp onto each set of skewers, for eight brochettes total.
• In a blender or food processor, put 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic, the basil, the parsley, the red pepper and the zest. Pulse to coarsely grind ingredients. Add oil; blend to a rough sauce.
• Lay brochettes on a tray in one layer. Spoon 8 tablespoons green mixture over shrimp and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
• Grill brochettes over medium-hot fire for about 3 minutes per side. Serve with lemon wedges and reserved green sauce.

Steps:

• Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

Steps:

• Clean and devein shrimp, leaving tails intact.
• Slice each shrimp from tail to tip, not cutting all the wa through.
• Wash and de-seed the jalapenos and cut into small squares.
• Cut cheese into 12 small pieces.
• Stuff 1 piece of cheese and 1 piece of jalapeno into each shrimp.
• Wrap with bacon.
• Place shrimps on skewers and store in refrigerator while preparing the rest of recipe.
• Mix paprika, cayenne pepper, and black pepper together.
• In skillet heat butter and white wine until butter is completely melted.
• Brush shrimp with butter and sprinkle with seasonings.
• Grill on each side until shrimp are done!

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.