"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp Brouchette Recipe

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This recipe for Shrimp Brouchette, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Weston
Added: Wednesday, May 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds large shrimp - peeled, deveined and butterflied
1 (8 ounce) package Monterey Jack cheese, sliced in 2 inch slices
3 fresh jalapeno peppers, seeded and julienned
1 pound bacon, cut into thirds
1 teaspoon Cajun seasoning, or to taste
skewers or wooden toothpicks (soak wooden skewer/toothpicks in water for 30 minutes prior to cooking)

Directions:
Directions:
Preheat a grill for medium-high heat. Soak skewers and/or wooden toothpicks in water. Clean and devein shrimp. Butterfly (cut thru outside of shrimp but do not completely thru to the inside). Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers (spear through the top and tail of shrimp - you can usually fit about 6 shrimp on a skewer) or secure each shrimp and bacon with a wooden toothpick. 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.

Personal Notes:
Personal Notes:
Soak skewers or toothpicks in water for 30 minutes before cooking.

 

 

 

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