Shrimp Brochette
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Better recipes, better meals.
Smoked shrimp, wrapped in a whole jalapeno with Monterey Jack cheese and bacon--a great appetizer or main dish.
Clean shrimp leaving tail.
Place shrimp in glass or stainless mixing bowl.
Pour beer over shrimp and squeeze at least one whole lime into bowl.
Cut lime into pieces and place in bowl with beer and shrimp.
Chill while preparing the jalapenos. This will ceviche the shrimp (aka: cook in beer and citric acid).
While shrimp is soaking in the beer and lime juice, rinse jalapenos.
Cut in half, lengthwise, and remove the seeds.
I like to leave the stem on the jalapenos, when possible.
Take thin slices of Monterey Jack cheese and fit into the jalapeno half cavity. (Cheese should be approx. 1/8" in thickness and close to the width of the jalapeno half)
Remove the shrimp for the beer mixture and place lengthwise into the jalapeno.
Take a slice of bacon and wrap completely around the jalapeno shrimp securing with a toothpick.
Melt stick of butter (or margarine) and add onion powder and garlic to taste.
Squeeze the juice of one lemon into butter mixture (again, I like to cut the lemon into pieces and place them in the butter basting mixture).
Baste all side of the jalapeno shrimp with the butter mixture.
Sprinkle with small amount of cumin and coriander.
I have also used Emeril's seasoning at this point.
Place the bacon wrapped jalapeno shrimp on the smoker.
We use hickory and slow smoke them until the bacon is a rich brown. Baste during the process with lemon butter mixture.
You can also broil or grill on a gas grill, but you lose the rich smoky flavor.
I would recommend using a hickory smoked bacon when using these cooking methods.
Notes:
I have had these come out "fire" hot and mellow.
It is really dependent upon the heat of the jalapeno and how much cumin is used.
My husband thinks this recipe is "romantic".
At least, it puts him in a really good mood.
Submitted By: deputydw6168
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