Stuffed Shrimp en Brochette is butterflied shrimp stuffed with jalapeno and cream cheese, wrapped in bacon and grilled to perfection. These are great to serve with BBQ and fajitas!
My favorite types of Tex Mex are usually split into two categories. There’s the hole-in-the-wall places, typically family run, no frills and almost always absolutely delicious. Then there’s the higher end establishments, probably a chain restaurant, still delicious but with flashier and trendier dishes.
Today’s recipe is inspired by a fabulous Texas chain, Pappasitos. They’re a bit flashier and more expensive, so eating there was always a treat. Among my favorite things to order is Shrimp en Brochette.
They’re butterflied and stuffed with cream cheese and fresh jalapeno, then wrapped in bacon, similar to a jalapeno popper! I season them with a fantastic spice rub to give them an extra pop of flavor.
Technically, en brochette means “cooked on a skewer.” I cover two methods in the instructions: on the stove and on the grill. The grill is great because you can slip several of them onto a skewer and I think the grill always adds just a little more flavor.
But cooking them on the stove is super easy too. Instead of skewers, you’ll need toothpicks to hold them together and a pair of tongs to get each side nicely browned.
Until next time. X
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Stuffed Shrimp en Brochette
- 1lb large or jumbo shrimp, tails on, peeled, deveined and butterflied
- 1lb bacon, not thick cut
- 2 jalapenos, cored, seeded and sliced into matchsticks
- 4 oz cream cheese
- 1 Tbsp salt
- 1 Tbsp chili powder
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp seasoned salt
- 1 Tbsp black pepper
- 1 tsp paprika
- Mix all ingredients for the rub together and set aside.
- Cut 1/3rd off each slice of bacon. Since package sizes vary, count out your slices. You’ll need 1 slice per shrimp.
- Fill the butterflied shrimp with cream cheese, then place the strip of jalapeno (cut to fit if needed) and cover with a little more cream cheese.
- Repeat with the rest of the shrimp, then season them with the rub. I do this by eye, just enough to coat them, but it probably amounts to less than 1/4 tsp each.
- Wrap the smaller section of the bacon slice over the front of the shrimp, then wrap the sides with the longer piece. Fasten them either with toothpicks or on a skewer tail to tip.
- Season the outside of the bacon with more rub.
On the Grill
- Bring the grill to high heat and oil the grates.
- Cook the bacon wrapped shrimp for about 2 minutes, then flip and cook for another 2-3 minutes, or until the bacon is browned on each side and the shrimp is opaque.
On the Stove
- In a large skillet over medium-high heat, cook each side of the bacon wrapped shrimp for about 2-3 minutes, or until the bacon is browned and the shrimp is cooked through/opaque.
- Remove the toothpicks and/or skewer to serve.
This rub makes more than you’ll need – save the rest for chicken or steak!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stove/Grill
- Cuisine: American
Keywords: bacon wrapped shrimp, stuffed shrimp en brochette, shrimp en brochette, stuffed shrimp, finger foods, grilled bacon shrimp