Tuesday, February 13, 2007

Shrimp En Brochette Recipe

I had a chance to work on this recipe a bit more for a Potluck we had at work. I have to admit that cooking for one's self is a completely different challenge than cooking for a large group of people. Thankfully, I've had a lot of guinea pigs...uh...I mean tasters to use for feedback ;)

Here's some all ready to be gobbled up!
I managed to hammer out a recipe that produces a great tasting treat and it's easy to double or triple the quantity based on how many you want to serve. So without further ado...


1 lb Shrimp (Stay between 20-30 count for best results)
1 lb Thick Sliced Bacon. You may need more depending on how many you wish to prepare.

8 oz. Philidelphia Cream Cheese Whipped
1/4 Cup Diced jalapenos
2 tbsp Butter (salted)
1 oz. Tiger Sauce or Cajun Power Garlic Sauce
1/4 tsp Cayenne Pepper
2 drops Tabasco


Take your shrimp and peel, clean, and de-vein them. I normally don't season them, but you can sprinkle some salt and pepper or Tony Chacherie's (lightly) on them and put them to the side.

In a large mixing bowl, take the rest of your ingredients (except the bacon) and mix them together. I fold them in by hand, then mix with an electric mixer.

Take your cream cheese mix and cool it in your fridge for about an hour to help the ingredients thicken.

Take your bacon and cut the entire package in half, down the middle. This should double the number of slices you have. Each "half slice" should be laid on a cutting board and flattened thin with your fingers.

Place a shirmp on one end of the bacon slice, then spoon in about 1/2 tsp of the cream cheese filling you prepared earlier. Wrap the bacon around the shrimp / filling mix and fold end over end until the entire shrimp is wrapped in that bacon-ny goodness :D

Here's some all prepped and ready for cooking!
Place these wrapped shrimp in a Pyrex baking dish (if you plan to broil these tasty treats) or put them in a container to bring out to your grill.

When cooking these, you have two options:

1) Broiling for about 20 minutes on full-out broil. Remember to keep your oven door open while broiling!!!!

2) Grilling them for about 15 minutes on each side. This is more time consuming because you HAVE to flip the shrimp, and doing it one by one can take a while. I prefer them grilled, but I have to admit I don't always have the patience to do the work before eating the little treats!

That's pretty much it. You can see the pictoral results from our last batch in my last blog post - enjoy and good eating!