Well, it's not exactly Jeff's (of Fathairybastard fame), but it's as close as you can get. I think most Brochette Shrimp recipes involved similar ingredients and steps.
So, don't attribute this recipe too much to Jeff. Suffice it to say, the boy drove over 960 miles (just my part...he also visited another friend that's a smart piece out of the way), keeping it all iced down, just to bring my wife and I a taste of the Texas good life!
The Internet roughly describes the process he completed, in an attempt to duplicate some restaurant's dish, as:
Ingredients
- 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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| Jeff's dish as it came out of the oven! |
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.
Like I said, this isn't his recipe, but it approximates it!
Jeff's take is similar to Pappasito's Cantina, and it goes like this: Just one skewer through the head of the shrimp. Slice the shrimp and put a small chunk of cheese and a slice of pepper in there and wrap it with bacon. Then slide the bacon on the skewer. I whip up a mixture of white wine and butter, with fajita seasoning, onion powder and a few other things whipped into the butter. Pour that over the shrimp before you grill them, and then whip up some more to dip the shrimp in. At Pappasito's, where I (Jeff) got the whole idea, they do a MUCH better job.
Jeff's take is similar to Pappasito's Cantina, and it goes like this: Just one skewer through the head of the shrimp. Slice the shrimp and put a small chunk of cheese and a slice of pepper in there and wrap it with bacon. Then slide the bacon on the skewer. I whip up a mixture of white wine and butter, with fajita seasoning, onion powder and a few other things whipped into the butter. Pour that over the shrimp before you grill them, and then whip up some more to dip the shrimp in. At Pappasito's, where I (Jeff) got the whole idea, they do a MUCH better job.
Just look at the finished product and the eagerness my wife is exhibiting! Jeff is just like me, never eats without a camera nearby!
That's our traveling chef at the end of the table, enjoying his Fat Tire! I want to thank him for this "guest post"...maybe he'll share more with us.
So, here is his finished product! He whipped up the Mexican rice once he reached my kitchen, but the rest was just heated up! It was well worth the wait!
