Pappasitos Brochette Shrimp Recipes

PAPPASITO'S BROCHETTE SHRIMP - COPYCAT RECIPE

Steps:

• Clean and devein shrimp, leaving the last section and tails intact.
• With a paring knife, carefully slice each shrimp from tail to tip.
• Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares.
• Cut slice of cheese into 12 small pieces.
• Stuff one small piece of cheese and one small piece of jalapeno into each shrimp.
• Wrap a half slice of bacon around each shrimp.
• Place shrimp on a wet skewer.
• Repeat this process until all shrimp have been placed on skewers.
• Place in refrigerator for a few minutes while you prepare the rest of the recipe.
• Mix the paparika, cayenne pepper and black pepper together.
• In a small skillet, heat butter and white wine until butter is completely melted.
• Prepare grill.
• ~note~I use my indoor grill, but these can be made on an outdoor grill too, but I would use a low flame!
• Remove shrimp from fridge and brush completely with melted butter.
• Sprinkle with seasonings.
• Grill on each side until shrimp are done.

PAPPASITO'S BROCHETTE SHRIMP

Steps:

• Clean and devein shrimp, leaving tails intact.
• Slice each shrimp from tail to tip, not cutting all the wa through.
• Wash and de-seed the jalapenos and cut into small squares.
• Cut cheese into 12 small pieces.
• Stuff 1 piece of cheese and 1 piece of jalapeno into each shrimp.
• Wrap with bacon.
• Place shrimps on skewers and store in refrigerator while preparing the rest of recipe.
• Mix paprika, cayenne pepper, and black pepper together.
• In skillet heat butter and white wine until butter is completely melted.
• Brush shrimp with butter and sprinkle with seasonings.
• Grill on each side until shrimp are done!

PAPPASITO'S CANTINA SHRIMP BROCHETTE RECIPE

Steps:

• Clean, peel and devein shrimp, leaving the last section and tails intact (...if you like. This is the way Pappasito does it - but we like going ahead and completely peeling the shrimp and removing the tail. Your call.)
• With a paring knife, carefully slice each shrimp on the back from tail to tip.
• Stuff 1 small piece cheese and 1 small piece jalapeño into each shrimp.
• Wrap 1/2 slice of bacon around each shrimp.
• Place 3 or 4 shrimp on a wet skewer. Repeat until all shrimp have been placed on skewers.
• Place in refrigerator for a few minutes while you prepare the rest of the recipe.
• In a small bowl, add paprika, cayenne pepper and black pepper together.
• In a small skillet, heat butter and white wine until butter is completely melted.
• Prepare grill to medium heat.
• Remove shrimp from fridge.
• Brush completely with melted butter.
• Sprinkle with seasonings.
• Grill on each side until shrimp are done.
• Serve with rice.