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READY IN 40 mins

Shrimp Brochette

Read Reviews (17)

"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!" — BRITNEY583

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

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

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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.

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PREP 30 mins
COOK 10 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Mar 16, 2005

I whipped this up for lunch today and everyone loved it! To make sure the bacon was cooked, I precooked it to the soft stage (it also cuts down on flareups from the grease). Cajun seasoning can be incredibly salty so use the no salt or low-salt version instead if you can find it. I will be making these again. Next time, I'll serve them over rice or pasta.

—VORCHA

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Most Helpful Critical Review

Jul 27, 2007

I was so excited about this recipe!! Had 50 large prawns all done up properly with bacon just partially cooked (To cut down on flare-ups on BBQ and time ) and DARN it if I didn't have nothing but problems with the wrapping of the bacon. It would not hold the jalapeno in at all, they fell out during BBq'ing. I ended up with throwing out about 20 prawns, which is expensive for me. Nobody wants to reheat them and have them overcooked!! I probably did something wrong, it really annoys me because I hate to give bad reviews, but this just didn't do anything for our family!! Sorry.

—MrsRPM

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18 Ratings

Dec 12, 2007

I forgot to add the cheese to this dish I was so excited about the shrimp. I made it with large prawns for a dinner with hubby....INCREDIBLE. Then I made if for my sister's B-Day and she could not get enough. I unfortunately made other food. She could have dined on just the shrimp. VERY GOOD.

—Moe

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Jan 31, 2011

I love these......except I used shredded Montery Jack cheese and jalepeno...( i put the cheese and slices of jalepeno in a mimi chopper with a little of the juice from the peppers in and gave it a whirl to mix them together.....I stuffed the Shrimp with this mixture....then wrapped with the bacon and bathe the shrimp with a little garlic butter....then grill!!!! MMMMMMMMMMMmmmmmmm

—Gigi

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Oct 27, 2010

I prepared these as though I would grill them (even placing them on skewers in individual foil), but instead I cooked them in the oven. I also dropped honey teriyaki sauce in each one prior to placing in the oven and they tasted so good! I did have to fry the bacon a bit prior to wrapping them to make it easier to wrap them, and after that it was easy as pie. No longer will I have to purchase these in a restaurant @$35.00 for 6.

—Pearli7

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Mar 24, 2007

WOW, What a great flavor!! I did not have Jack cheese, so I just melted some cheddar on top. These will be fabulous as appetizers if I can keep myself from eating them before serving them!!!!

—TRAILINDAWG

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May 13, 2009

Delicious! I found that it was easier to wrap the shrimp using raw bacon. To be sure the bacon cooked nicely I alternately raised and lowered the lid on my propane grill to maintain a small flame. I used a small sliver of cheese inside, then topped the shrimp with a little more at the end.

—Meg

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Sep 03, 2004

I was very excited to try this recipe, but was quite disappointed with the way it turned out. It was way too salty. I may try it again without the cajun mix.

—craftyone

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Nutrition

Calories
395 kcal
20%

Carbohydrates
1.2 g
< 1%

Cholesterol
291 mg
97%

Fat
23.1 g
36%

Fiber
0.2 g
< 1%

Protein
43.2 g
86%

Sodium
1121 mg
45%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp Brochette

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 395
Calories from Fat: 208

% Daily Value *
Total Fat 23.1g 36 %
Saturated Fat 10.9g 54 %
Cholesterol 291mg 97 %
Sodium 1121mg 45 %
** Potassium 406mg 11 %
Total Carbohydrates 1.2g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 43.2g 86 %
** Sugars 0.4g
** Vitamin A 12 %
** Vitamin C 10 %
** Calcium 41 %
** Iron 43 %
** Thiamin 23 %
** Niacin 70 %
** Vitamin B6 19 %
** Magnesium 21 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.