Bacon-Wrapped Shrimp Brochette
Bacon-wrapped shrimp brochette, stuffed with cheese and jalapeño, ready to serve.
Bacon-Wrapped Shrimp Brochette
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
6
20 minutes
20 minutes
425
American
Appetizer
Years ago, at a Super Bowl party, I was introduced to what would become one of my favorite appetizers: bacon-wrapped shrimp brochette.My buddy Dave Jimenez made tons of these, and watching everyone demolish tray after tray told me this recipe was a keeper.
The labor pays off when you bite into crispy bacon wrapped around juicy shrimp stuffed with melted cheese and jalapeño. I’ve made this brochette shrimp for tailgates, hunting camp dinners, and backyard cookouts ever since that first taste.
Ingredients
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- 1 lb. XL shrimp, peeled and deveined
- 1/2 block Monterrey Jack cheese (I use the kind with jalapeños)
- 6 fresh jalapeños
- 1 package regular bacon
- 2 Tbsp. your favorite BBQ rub
- Toothpicks
Directions
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Prep your shrimp
Peel and devein the shrimp if not already done. Butterfly each shrimp by slicing along the back where you deveined, creating a pocket for stuffing. Don’t cut all the way through.
Prep your fillings
Core the jalapeños with a sharp, clean knife and slice them into thin slivers about 1/4 inch wide. Slice the cheese into similar-sized slivers with your preferred kitchen knife. Cut each bacon strip in half.
Assemble the brochette shrimp
Place one pepper sliver and one cheese sliver into each butterflied shrimp. Wrap with a half piece of bacon and secure with a toothpick. After constructing all your shrimp brochette, season lightly with your BBQ rub.
Fire up your grill
Prepare your grill to 425°F. Lightly oil your cooking grate to prevent sticking.
Grill the shrimp brochette
Place the bacon-wrapped shrimp directly on the grate. Turn at least once during cooking to get char on both sides. Cook until the bacon crisps up and the shrimp turn opaque, about 15–20 minutes.
Pull the brochette-style shrimp from the grill and let them cool for 10 minutes before serving. The cheese inside will be molten hot, so that rest time saves your guests from burned mouths.
