Pappasito’s Brochette Shrimp: A Culinary Trip Down Memory Lane

The scent of sizzling bacon, a hint of spice, and the unmistakable aroma of grilled shrimp – it instantly transports me back to my college days. Money was tight, but a shift meal at Pappasito’s was pure gold. I remember sneaking an extra brochette shrimp or two whenever I could, the combination of flavors an absolute explosion in my mouth. I’ve spent years trying to recreate that magic, and I think I’ve finally cracked the code to bringing that Tex-Mex joy to your kitchen.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10-15 minutes
• Total Time: 45 minutes
• Servings: 2
• Yield: 6 brochettes
• Dietary Type: Varies (see notes)

Ingredients

• 12 large shrimp, peeled and deveined, tail on
• 6 slices bacon, cut in half
• 1 fresh jalapeno
• 1 slice Monterey Jack cheese, thick
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• ½ teaspoon fresh ground black pepper
• ½ cup butter
• ¼ cup white wine
• Wooden skewers, soaked in water (to prevent burning on the grill)

Equipment Needed

• Paring knife
• Cutting board
• Small skillet
• Indoor or outdoor grill
• Mixing bowl
• Skewers

Instructions

1. Begin by preparing the shrimp. Rinse the shrimp under cold water. Pat dry with paper towels. Devein the shrimp, but leave the last section and the tails intact.
2. Using a paring knife, carefully slice each shrimp lengthwise from tail to tip, creating a pocket for the filling. Be careful not to cut all the way through.
3. Prepare the jalapeno. Wash and seed the jalapeno, then cut it into small pieces, approximately ½-inch x ½-inch squares.
4. Cut the Monterey Jack cheese into 12 small pieces, ensuring they are small enough to fit inside the shrimp.
5. Now, stuff each shrimp with one small piece of cheese and one small piece of jalapeno. Make sure the filling is secure within the sliced pocket.
6. Wrap a half slice of bacon around each stuffed shrimp. Secure the bacon by overlapping the ends.
7. Thread the wrapped shrimp onto a wet skewer. Repeat this process until all shrimp are skewered. Soaking the wooden skewers in water for at least 30 minutes prior to grilling is crucial to prevent them from burning.
8. Place the prepared shrimp skewers in the refrigerator for a few minutes while you prepare the butter sauce and seasoning. This allows the flavors to meld and the bacon to adhere better.
9. In a small mixing bowl, combine the paprika, cayenne pepper, and black pepper. Mix thoroughly until well combined. This is your spice blend.
10. In a small skillet, heat the butter and white wine over medium heat until the butter is completely melted. Stir to combine the ingredients into a smooth sauce. Remove from heat.
11. Prepare your grill. For an indoor grill, preheat to medium-high. For an outdoor grill, aim for a low flame to prevent the bacon from burning before the shrimp is cooked through.
12. Remove the shrimp skewers from the refrigerator and brush them completely with the melted butter mixture. Ensure each shrimp is evenly coated.
13. Generously sprinkle the shrimp skewers with the prepared spice blend. Press the seasoning gently onto the bacon and shrimp to help it adhere.
14. Grill the shrimp skewers on each side until the shrimp is pink and opaque and the bacon is crispy. This should take approximately 3-5 minutes per side, depending on the heat of your grill. Be careful not to overcook the shrimp, as it can become rubbery.
15. Once the shrimp is cooked through and the bacon is crisp, remove the skewers from the grill and serve immediately.

Expert Tips & Tricks

• Bacon Weave: For extra bacon coverage, try weaving the bacon around the shrimp before securing it on the skewer.
• Cheese Control: Don’t overstuff the shrimp with cheese. Too much cheese will melt out during cooking and create a mess on your grill.
• Spice Level: Adjust the amount of cayenne pepper to control the heat level. If you prefer a milder flavor, reduce or omit the cayenne pepper altogether.
• Butter Alternative: For a richer flavor, use clarified butter (ghee) instead of regular butter.
• Wine Selection: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the butter sauce.

Serving & Storage Suggestions

Serve the brochette shrimp immediately after grilling for the best flavor and texture. They are delicious on their own as an appetizer or as part of a larger Tex-Mex spread. You can serve them with rice, beans, guacamole, and tortillas.

Leftover brochette shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat or in a microwave. Be careful not to overheat, as the shrimp can become dry. While freezing is possible, the texture of the shrimp and bacon might be affected.

Nutritional Information

Please note that the following nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	640 kcal	32%
Total Fat	62.4g	95%
Saturated Fat	35.6g	178%
Cholesterol	196.2mg	65%
Sodium	888.8mg	37%
Total Carbohydrate	5.5g	1%
Dietary Fiber	2.2g	9%
Sugars	1.3g	5%
Protein	12.5g	25%

Variations & Substitutions

• Spicier Shrimp: For those who like it hot, add a pinch of red pepper flakes to the spice blend, or use a hotter pepper like Serrano instead of jalapeno.
• Cheese Variations: Experiment with different types of cheese, such as pepper jack for extra spice or a smoked Gouda for a smoky flavor.
• Herbs: Add fresh herbs like cilantro or parsley to the butter sauce for a brighter flavor.
• Gluten-Free: To make this recipe gluten-free, ensure the bacon is gluten-free and omit the white wine, substituting it with chicken broth.
• Dairy-Free: Substitute the butter with a dairy-free butter alternative. The cheese can be substituted with a dairy-free alternative, although the melt might not be identical.

FAQs (Frequently Asked Questions)

Q: Can I prepare the shrimp skewers ahead of time?
A: Yes, you can assemble the shrimp skewers several hours in advance and store them in the refrigerator until ready to grill. However, it’s best to brush them with the butter sauce and sprinkle with the seasoning just before grilling to prevent the bacon from becoming soggy.

Q: What is the best way to prevent the bacon from burning on the grill?
A: Using a lower flame on the grill is essential. Also, ensure that the skewers are soaked in water for at least 30 minutes prior to grilling to prevent them from burning.

Q: Can I use frozen shrimp for this recipe?
A: Yes, but make sure to thaw the shrimp completely before using it. Pat it dry with paper towels to remove excess moisture.

Q: What should I serve with brochette shrimp?
A: Brochette shrimp pairs well with rice, beans, guacamole, pico de gallo, and warm tortillas. It’s also a great addition to a fajita platter.

Q: What is the best way to tell if the shrimp is cooked through?
A: The shrimp is cooked through when it turns pink and opaque. Avoid overcooking the shrimp, as it can become rubbery.

Final Thoughts

This brochette shrimp recipe is more than just a meal; it’s a trip down memory lane, a celebration of flavor, and a testament to the power of simple ingredients. I encourage you to try this recipe and experience the magic for yourself. Don’t be afraid to experiment with the seasonings and make it your own. And most importantly, share it with friends and family – because good food is always better when shared! Let me know what you think!