The Unorthodox Epicure — Sweet Heat Shrimp en Brochette

It’s a Southern/Tex-Mex fused appetizer with a French name and — with only four ingredients — it’s quite a dandy. I’ve made Shrimp en Brochette (translation: shrimp ‘cooked on skewers’) with as many varieties of peppers as you’ll find at any respectable farmers market. And with a number of sauces and marinades too. Truth is, they’ve all been good.

But when plump shrimp are dressed with smoky little slivers of roasted poblano chiles, wrapped with mildly-salty bacon and bathed in a tangy sweet chipotle laden sauce … Eureka!

Whether you prepare Sweet Heat Shrimp en Brochette in the oven or on the grill, your guests will likely skip the other appetizers (and mains) and scarf these like they’ve been fasting for days. They’ll not believe you when you tell them the ingredients list is small enough for a sticky note, but they’ll request it anyway. (Just send them here!)

One key to keeping this recipe easy and delicious is precooking the bacon for about one minute in the microwave.  I learned this trick a few years ago from my friend Jason Griffin at Griffin’s Grub (he’s one of those Big Green Egg crazies). Shrimp cooks a lot more quickly than bacon, so a mostly-done (but still pliable) bacon is essential for wrapping the raw shrimp. ~ Many recipes out there for Shrimp en Brochette include them being stuffed with cheese.  Those are delicious too, but the flavors don’t meld as well with that method. Besides, they can get quite messy.  Want cheese?  Serve these with your favorite queso dip.

Finally, I know what you’re thinking. You have that 99-cent bottle of barbecue sauce that you bought for the Little League hamburger cookout. Use it if you insist, but just know that you won’t know exactly what you’re eating and it won’t taste nearly as good as Stubb’s® Sweet Heat Legendary Barbecue Sauce. When the folks at Stubb’s sent me a few of their products and asked me to try them out and talk about them here, I immediately agreed. I’ve been cooking with Stubb’s for years. Not because they are a homegrown Texas company that uses only premium ingredients, but because Stubb’s products are just downright delicious.

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Sweet Heat Shrimp en Brochette

Sweet Heat Shrimp en Brochette - Plump shrimp dressed with smoky poblano, wrapped with bacon and bathed in a tangy sweet chipotle laden sauce ... Eureka!

Sweet Heat Shrimp en Brochette – Plump shrimp dressed w/ smoky poblano,
wrapped w/ bacon and bathed in a tangy sweet chipotle laden sauce … Eureka!

5.0 from 1 reviews
Sweet Heat Shrimp en Brochette
 
Author:
Recipe type: Appetizer
Cuisine: American
Ingredients
  • 1 lb – Jumbo (21-25 ct) Shrimp, peeled and deviened
  • ¾ lb – Bacon, sliced in half, microwaved for one minute
  • 1 – Poblano pepper
  • Stubb's® Sweet Heat Legendary Barbecue Sauce
  • Toothpicks, soaked in warm water for 20 minutes
Instructions
Prepare the Poblano
  1. Place poblano chile on medium-low heat grill, or on a baking sheet in a 450ºF oven. Listen for popping sounds, after about 5 minutes (on the grill), or about 10 minutes (oven).
  2. Turn the peppers so that all sides are charred.
  3. Once black and blistered on all sides, place chiles in a large bowl and cover with plastic wrap (or place in a plastic bag, then seal). Allow peppers to 'steam' under wrap for about 10 minutes.
  4. Run the chiles under cool water, and peel the charred skin.
  5. Remove stem and seeds/membrane; slice chile into fine slivers.
Prepare the Shrimp
  1. Inside of each butterflied shrimp, place 5-6 slivers of poblano; wrap each stuffed shrimp with a piece of bacon and affix with a toothpick.
  2. Brush each wrapped shrimp with Stubb's® Sweet Heat Legendary Barbecue Sauce
Time to cook this!
  1. Over a medium-high flame, cook shrimp for about 3 minutes per side, basting with more sauce along the way. *All grills are different, so keep an eye on these. Your grill might be quicker cooking. — If you prefer to cook these in an oven, preheat it to 450ºF and line a baking sheet with foil (makes for easier cleanup). You'll want to cook for 5-7 minutes per side. All other steps are the same.
  2. Remove the toothpicks, for crying out loud! (I don't want either of us to get sued when some numbskull tries to eat one.)
  3. Serve on a platter with sliced lemon, lime and sweet peppers, if desired. These also taste wonderful dipped in queso.

 

Comments

  1. Very nice!! And, hell yeah I would dip these in queso. Well…after I had a few first because I’m sure there’s enough flavor there without it. And I agree, Stubbs really is quality stuff.

    • adamjholland says:

      Thanks, Shea. It’s really a personal preference. I’m a cheese-a-holic, so I enjoy the queso. But these stand alone quite well.

  2. Yeah, I’m lovin’ this, cowboy…especially that w/4 ingredients you can get this BOOM flavor! And, so dang EZ…and, dang, I will remove the toothpick…duh!! Thanks for the heads up xoxo ~peace & one bite wonders~ ally

  3. Adam! can I have these to go??? my gosh these shrimp look amazing! drooling over your pictures!

  4. Those look just dandy and I would agree that you don’t need to serve much else with these little nuggets. Is it just the photography or do you have super jumbo shrimp there? My jumbo shrimp don’t seem anywhere near that size.
    By the way, your description of this dish is worthy of its own 5 star rating.

    • adamjholland says:

      They’re considered ‘jumbo’ Diane, at just over 21-count per pound, but they are hardly colossal. Still, I shot this from about 12-15 inches away, so it could be the photography. ~ Descriptions are my most difficult task. I want folks to be able to read what it tastes like. Thanks for your kind words.

  5. This looks incredible…I mean, let’s be real…you had me at bacon-wrapped shrimp! <3

  6. This is right up my shrimp, poblano lovin’ alley. And thanks for that tip on cooking the bacon in the micro. Pinning this one. I’m getting ready to make a candied jalapeno shrimp appetizer concoction and I’m thinking bacon will be involved. :)

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