Shrimp Embrochette Recipe - Allrecipes.com
Shrimp Embrochette Recipe
  • READY IN hrs

Shrimp Embrochette

Recipe by  

"This seafood stuffed shrimp wrapped in bacon is one of the best recipes I've ever had. Everyone devours them every time I make it. It's time consuming, but worth it! You can change or add different things to the stuffing according to your tastes."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    1 hr
  • COOK

    30 mins
  • READY IN

    1 hr 30 mins

Directions

  1. In a medium bowl, mix together the 6 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepperjack cheese, Cheddar cheese, olive oil and garlic salt. You can experiment with the amounts of shrimp and crab, just make sure the mixture holds together firmly when squeezed in your hand.
  2. Preheat the oven's broiler.
  3. Lay the bacon strips out on a clean work surface. Squeeze a small handful of the crab mixture tightly. Stuff it into a butterflied shrimp, and wrap with bacon. Secure with two toothpicks - I like to make an X out of toothpicks, it holds better. Place the shrimp on a roasting pan, or cookie sheet.
  4. Broil shrimp for about 10 minutes, or until the bacon is crisped, then turn and broil on the other side.
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Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2008

This was amazing. Needed a little tweaking though. I whisked together 1 egg and added half of it to the filling to help bind it together. I used Jumbo Prawns and seasoned them with Old Bay. I also cooked the Bacon in the microwave for 1 minute before wrapping around the Prawns so that the Prawns wouldn't overcook before the Bacon was done. I held it all together with toothpicks

 
Most Helpful Critical Review
Jan 03, 2005

I thought the stuffing was kind of boring. I might try again using less bread crumbs and more cheese and crabmeat for more flavor. Also found it difficult to get the stuffing to stay in the shrimp.

 
Jan 25, 2005

The ingredients I originally wrote down originally are off a little, I guess they were edited out. I don't ususally use a can of crabmeat, I like to finely shred a big handful of immitation crab meat, or use both if you like, one can isn't enough, and I definately don't use a whole jalepeno, half is plenty. Don't forget to add some old bay or other favorite seasonings either! Put whatever you like in the stuffing, just as long as it holds together in a small clump stuffed inside the butterflied shrimp. This stuff is also excellent when warmed up the next day in the microwave. Julie

 
Feb 13, 2005

Followed recipe exactly and it was wonderful! Next time I will bakee on a roasting pan or a rack to let some of the bacon drippings drain. Leftovers were outstanding while the eflavors of thee stuffing had gotten stronger- I may make the stuffing early next time.

 
Feb 29, 2008

I made this as an appetizer, doubled the recipe and served it to about 25 people! It was a HUGE success and was gone in about 10 minutes. I made it again for about 6 of us (not doubling the recipe), but forgot the crab meat so I supplemented with extra shrimp. It was just as tasty! I went a little heavy on the salt to taste and added a little extra garlic salt, and it was perfect.

 
Jun 16, 2009

Everyone loves these shrimp This was the best I ever had

 
Jun 22, 2015

As written, it's a three. If you moistened the stuffing and or increased the shrimp amount, it would raise it up a bit

 
Jan 01, 2015

Well worth the effort! Delicious!

 

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Nutrition

  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 211 mg
  • 70%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 38.4 g
  • 77%
  • Sodium
  • 1013 mg
  • 41%

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

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