Shrimp Brochette Recipe
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (12)
- 10 oz shrimp peeled and deveined, from 20 oz medium whole shrimp
- 5 oz raw cured bacon
- 1 oz cream cheese
- 2 oz jalapeño julienned
- 4 oz canned chickpeas drained
- 2 1/2 cups cooked medium-grain rice
- 1 tsp paprika
- 2 tbsp parsley chopped
- 1 tsp cajun seasoning
- 1/2 tsp pepper
- 1/2 tbsp olive oil
- 1 tsp lime juice
INSTRUCTIONS
Season 20 oz medium shrimp with 1 tsp paprika, 1 tsp lime juice, 1/2 tbsp olive oil, 1/2 tsp pepper, and 1 tsp cajun seasoning. Leave for 2 minutes to let the spices seep entirely into the shrimp.
Back butterfly the shrimp by slicing the tip of a knife along the back and deepening the pre-cut slits without cutting all the way through. Their bodies should be divided into two halves that are still connected.
Stuff the butterflied shrimp with 2 oz jalapeño and 1 oz cream cheese. Each shrimp should need around 1/2 tsp cream cheese and 1 strip of jalapeño.
Tightly wrap the stuffed shrimp in 5 oz raw cured bacon, then secure the wrapped shrimp with toothpicks.
Spread the shrimp on a parchment-lined baking sheet, then place it on the top rack of the oven and grill at 400°F for 12 minutes.
Garnish with 2 tbsp parsley and serve with 4 oz canned chickpeas and 2 1/2 cups cooked medium-grain rice.
