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Cheese-Stuffed Jalepeno Shrimp Brochettes Recipe

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This recipe for Cheese-Stuffed Jalepeno Shrimp Brochettes, by , is from Belles of the Bowl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amanda Steele


12 large shrimp
6 slices bacon, cut in half
1 fresh jalapeno
1 slice monterey jack cheese, thick
1 tablespoon paprika
1 tablespoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1/2 cup butter
1/4 cup white wine
wooden skewers, soaked in water

1. Clean and devein shrimp, leaving the last section and
tails intact.
2. With a paring knife, carefully slice each shrimp from tail
to tip.
3. Wash and seed jalapeno, and cut into a pieces about 1/
2-inch X 1/2-inch squares.
4. Cut slice of cheese into 12 small pieces.
5. Stuff one small piece of cheese and one small piece of
jalapeno into each shrimp.
6. Wrap a half slice of bacon around each shrimp.
7. Place shrimp on a wet skewer.
8. Repeat this process until all shrimp have been placed
on skewers.
9. Place in refrigerator for a few minutes while you
prepare the rest of the recipe.
10. Mix the paparika, cayenne pepper and black pepper
11. In a small skillet, heat butter and white wine until butter
is completely melted.
12. Prepare grill.
13. Can be grilled on an indoor grill or outdoor grill on low
14. Remove shrimp from fridge and brush completely with
melted butter.
15. Sprinkle with seasonings.
16. Grill on each side until shrimp are done.

Personal Notes:
Personal Notes:
I love shrimp...wrap 'em in cheese-stuffed peppers and
bacon...well, even better!




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