Plump shrimp are stuffed with spicy jalapeno, wrapped in bacon and finished with unmistakable grilled flavor. You might want to double the recipe – these get eaten fast!
Though Shrimp Brochette has simply come to mean shrimp stuffed with jalapeno and wrapped in bacon, the original term “en brochette” means “skewered”. And while that could technically mean just a toothpick to hold it all in place (which you actually don’t need), I grill mine on large metal skewers to help turn and move several shrimp at one time.
The key to successfully grilling these salty morsels (or any recipe that involves bacon wrapping) is indirect heat. Essentially, you’re going to set your grill up to have two heat zones – hot and cool. This could be piling the coals to one side, spreading them around the outside but not the middle, or putting them at either end, but not the middle. Just as long as you’ve got a place to put the shrimp that is not over direct heat. When the bacon is not directly over the coals, it cooks without flare ups. It does take a little longer, but it’s worth it, as you will end up with unburned crispy bacon that has properly “shrink wrapped” the shrimp! Check out this article if you want to learn more about two zone grilling and see some picture examples.
- If you’re feeling extra bold, you can even make your own homemade bacon by following this recipe (it’s one of my most popular recipes of all time!).
- You can add or omit cheese as you prefer. Cream cheese works well to “glue” the jalapeno in place, but Cheddar or Monterey Jack are delicious too. Chunks cut off a block are FAR easier to manage than shredded.
- Jumbo shrimp are easier to wrap, but since you are using a skewer to turn them all at once, smaller shrimp are ok, too.
- Always use half a slice of bacon – it’s more than enough to coat the shrimp and will cook faster than a whole piece with double layers.
- These are the type of reusable skewers I like to use.
- It may seem overkill to season bacon, but these little appetizers end up having the perfect fiery, salty, meaty pop to wake up your tastebuds. I use Hardcore Carnivore Red all purpose seasoning, or for a twist i’ll use Tex Mex.