Shrimp Brochette (five) Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Using a small sharp knife, make a shallow slit along the belly of each shrimp (if not butterflied) to create a pocket for the cheese and jalapeño. Season both sides lightly with 1 tsp kosher salt, 1 tsp coarsely ground black pepper and 1/2 tsp smoked paprika. Drizzle with 1 tablespoon olive oil and toss to coat evenly.

Stuff shrimp

Place one thin strip of provolone and one thin strip of seeded jalapeño into the slit/pocket of each shrimp. Close the shrimp around the filling gently, pressing so the cheese and jalapeño stay inside.

Wrap with bacon & skewer

Wrap each stuffed shrimp with one bacon strip, starting at the tail and spiraling toward the head to fully cover the filling. Secure with a skewer through the shrimp lengthwise so the bacon and shrimp hold together. If using wooden skewers, ensure they were soaked for 30 minutes before use.

Cook brochette (grill or oven)

Option A — Grill: Preheat grill to medium-high (about 400°F / 200°C). Place brochettes on the grill, cover, and cook 3–4 minutes per side, turning once, until bacon is crisp and shrimp are opaque and firm (internal temp 120–135°F). Option B — Oven: Preheat oven to 425°F (220°C). Place brochettes on a wire rack set over a rimmed baking sheet lined with foil. Bake 10–14 minutes, turning halfway, until bacon is crisp and shrimp are cooked through. If bacon needs extra crisping, finish under the broiler 1–2 minutes—watch closely to avoid burning.

Rest

Remove brochettes from heat and let rest 2 minutes. This helps the cheese set slightly so it won’t immediately run out when served.

While brochettes cook (or up to a day ahead), combine 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1 tsp prepared horseradish, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce and 1 tsp hot sauce in a mixing bowl. Stir in 1 tsp finely chopped capers, 1 tsp finely chopped parsley, 1 tbsp minced green onion, 1/4 tsp smoked paprika, 1/4 tsp kosher salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust seasoning (more lemon, hot sauce or salt) to preference. Chill at least 15 minutes to let flavors meld.

Arrange brochettes on a warm plate. Spoon 1–2 tablespoons of remoulade per brochette on the side or lightly drizzle across the skewers. Garnish with a sprinkle of chopped parsley and lemon wedges. Serve immediately.