Sizzling Shrimp Brochetas Recipe
Jumbo shrimp stuffed with poblano pepper and cheese, bacon wrapped and cooked over mesquite fire
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Ingredients
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Shrimp Preparation
For Grilling
Method
Shrimp Preparation
- 1
Prepare the Shrimp
Peel and devein the jumbo shrimp, leaving the tails on for presentation.
- 2
Stuff the Shrimp
Slice the poblano peppers in half, remove seeds, and roast them until slightly charred. Mix cream cheese, garlic powder, smoked paprika, salt, and black pepper in a bowl. Stuff each shrimp with a roasted poblano half and a spoonful of the cream cheese mixture.
- 3
Wrap with Bacon
Wrap each stuffed shrimp with a slice of bacon, securing it with a toothpick if necessary.
- 4
Marinate
Drizzle olive oil over the shrimp and season with additional salt and black pepper to taste. Let them marinate for at least 30 minutes.
Grilling
- 5
Prepare the Grill
Soak mesquite wood chips in water for at least 30 minutes. Prepare the grill for medium-high heat and add the soaked wood chips to create smoke.
- 6
Skewer the Shrimp
Thread the wrapped shrimp onto the skewers, leaving a bit of space between each shrimp.
- 7
Grill the Shrimp
Place the skewers on the grill and cook for about 2-3 minutes per side, or until the bacon is crispy and the shrimp are cooked through.
- 8
Serve
Remove the skewers from the grill and let the shrimp rest for a few minutes. Serve hot, garnished with fresh herbs if desired.
