Pappasito's Brochette Shrimp - Copycat Recipe
Ingredients
- 12 largeshrimp
- 6slices bacon
cut in half
- 1fresh jalapeno
- 1slice monterey jack cheese
thick
- 1 tbsppaprika
- 1 tbspcayenne pepper
- ½ tspfresh ground black pepper
- ½ cbutter
- ¼ cwhite wine
- wooden skewer
soaked in water
Directions
- 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 together.
- 11
In a small skillet, heat butter and white wine until butter is completely melted.
- 12
Prepare grill.
- 13
~note~I use my indoor grill, but these can be made on an outdoor grill too, but I would use a low flame!
- 14
Remove shrimp from fridge and brush completely with melted butter.
- 15
Sprinkle with seasonings.
- 16
Grill on each side until shrimp are done.
Pappasito's Brochette Shrimp - Copycat Recipe
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About this Recipe
Craving the irresistible flavors of Pappasito's signature Brochette Shrimp right in your own kitchen? This copycat recipe brings that beloved Southwestern restaurant experience home, perfectly sized for a special meal for two. You'll love how easily you can recreate this iconic dish.
This isn't just any shrimp dish; it's a carefully recreated classic, born from the memories and ingenuity of a former Pappasito's waitress. The clever combination of smoky bacon, fiery fresh jalapeño, and rich Monterey Jack cheese, wrapped around succulent large shrimp, creates a flavor profile that's remarkably close to the original. It allows you to enjoy a restaurant favorite without leaving home.
Prepare for an explosion of savory, spicy, and cheesy goodness in every bite. The large shrimp, perfectly cooked, retain their tender texture, while the crispy bacon adds a delightful crunch and smoky depth. The fresh jalapeño provides a pleasant warmth and brightness, beautifully mellowed by the creamy Monterey Jack cheese. All these elements are elegantly brought together with a vibrant, buttery white wine sauce, enhanced by bold paprika and cayenne pepper. This Southwestern-inspired dish offers a gourmet experience that feels special yet surprisingly achievable for any home cook, whether you're using an oven or a grill.
While this recipe shines as is, you can easily adapt it to your taste. For a milder take on the heat, you could deseed the fresh jalapeño before stuffing. You might also experiment with other cheeses if Monterey Jack isn't on hand, such as a mild cheddar or even a pepper jack for an extra kick. Don't have white wine? A good quality chicken or vegetable broth can offer a different, but still pleasant, dimension to the butter sauce.
Perfect for a special date night or an impressive appetizer for a small gathering, these Brochette Shrimp pair wonderfully with a light salad or some seasoned rice to complete the Southwestern experience. Serve them immediately to best enjoy the contrasting textures and warm flavors.