Recipe: Pappasito's Shrimp on Skewers and Brochette Shrimp

PAPPASITO'S SHRIMP BACON BEEF CHICKEN VEGGIES ON SKEWERS

6 (12-inch long) wooden or metal skewers
12 jumbo shrimp
6 slices bacon
12 green bell pepper wedges
12 red bell pepper wedges
12 red onion wedges
12 chicken breast slices
6 pineapple slices
2 tablespoons black pepper
2 tablespoons red pepper
2 tablespoons paprika
1/2 pound butter, unsalted
2 tablespoons granulated garlic
1/2 cup white wine
2 cups Italian dressing

Rinse shrimp in a strainer. Remove 3/4 of the shell, leaving the last section and the tail intact.

With a small sharp paring knife, cut the shrimp along the underneath vein. Be careful not to cut completely through the top of the shrimp (cutting shrimp from the bottom and not all the way through helps when stuffing).

Both veins should now be exposed. Wash them out of the shrimp. Complete procedure for all shrimp and place on a plate in the refrigerator when finished.

Cut bacon in half all at once and set aside.

Cut peppers in half from top to bottom and deseed. Cut twelve 2- x 2-inch pieces and set aside.

Cut twelve 2- x 2-inch red onion pieces and set aside.

Slice twelve pieces uncooked beef for fajitas into 1-inch wide, 4-inch long strips.

Slice twelve pieces of uncooked chicken breasts for fajitas into 1-inch wide, 4-inch long strips.

Cut six 1 1/2- x 1 1/2-inch cubes of pineapple and set aside.

Combine black pepper, paprika, and red pepper. Stir until well-blended and set aside.

Soften the butter at room temperature and whip with garlic and wine until well-combined. Set in refrigerator.

Wrap one half piece of bacon around shrimp body (not tail). Set on plate and repeat until all shrimp are finished.

With all prepared vegetables and shrimp in front of you, take one 12-inch skewer and with the sharp end, stab in the following order: one green bell pepper wedge, beef, red onion wedge, chicken, red bell pepper wedge, bacon-wrapped shrimp (through the main part of the body), red bell pepper wedge, chicken, red onion wedge, beef and green bell pepper wedge. Do not shove vegetables, meat and shrimp too close together or they will not cook evenly.

Place the prepared skewers on a plate in the refrigerator while you prepare the grill to a medium low flame (gas grill low flame, lid open). Have a small cup of water ready to sprinkle over the fire if this happens).

Soak the skewers in Italian dressing for 2 to 3 minutes. Place on the grill, sprinkle with seasonings and baste with butter mixture (about 1/2 cup total).

Serve remainder of butter slightly melted with mixed grill.

Servings: 6
Source: Pappasito's

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PAPPASITO'S BROCHETTE SHRIMP

"I worked at Pappasito's as a waitress. I LOVED their brochette shrimp and I asked the cook for the recipe. He didn't give me the exact measurements, but he did give me the list of ingredients. I went home and played around with the quantities of the ingredeints and came up with what I think is very close to the real thing!"

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 skewer, soaked in water

Clean and devein shrimp, leaving the last section and tails intact. With a paring knife, carefully slice each shrimp from tail to tip.

Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares.

Cut slice of cheese into 12 small pieces. Stuff one small piece of cheese and one small piece of jalapeno into each shrimp.

Wrap a half slice of bacon around each shrimp. Place shrimp on a wet skewer. Repeat this process until all shrimp have been placed on skewers. Place in refrigerator for a few minutes while you prepare the rest of the recipe.

Mix the paparika, cayenne pepper and black pepper together.

In a small skillet, heat butter and white wine until butter is completely melted.

Prepare grill. ~note~I use my indoor grill, but these can be made on an outdoor grill too, but I would use a low flame!

Remove shrimp from fridge and brush completely with melted butter. Sprinkle with seasonings.

Grill on each side until shrimp are done.

2 servings