Recipe courtesy of Ree Drummond
Chuck's Shrimp Brochettes
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 12 brochettes (2 to 3 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 567
- Total Fat
- 57 g
- Saturated Fat
- 28 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 155 mg
- Sodium
- 778 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 12 brochettes (2 to 3 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 567
- Total Fat
- 57 g
- Saturated Fat
- 28 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 155 mg
- Sodium
- 778 mg
Ingredients
Directions
- Make a deep slit along the back of each shrimp and spread to butterfly. Stuff each shrimp with 1/2 teaspoon queso fresco and some jalapeno. Close the shrimp around the cheese and jalapeno. Wrap the stuffed shrimp with a half-piece of bacon and secure with a toothpick or small skewer.
- Melt the butter in a small saucepan over medium heat. Stir in the adobo sauce, garlic powder and lime juice. Pour half of the butter mixture into a bowl for serving and divide the remaining half between 2 bowls for brushing and basting.
- Heat a grill or grill pan over medium heat; brush with olive oil. Brush one side of the shrimp with the butter mixture and put the shrimp on the grill buttered-side down. Using the same brush and same butter, brush the second side. Grill for a few minutes, checking to make sure the bacon is not sticking to the grill.
- Flip the shrimp and cook, flipping as needed and frequently basting with the second small bowl of butter and a clean brush, until the bacon is completely cooked and the shrimp are opaque, about 8 minutes total. Serve the shrimp on a platter with the remaining chipotle butter.
