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Shrimp Embrochette

Shrimp Embrochette

  • Prep

    1 h
  • Cook

    30 m
  • Ready In

    1 h 30 m
Julie

Julie

This seafood stuffed shrimp wrapped in bacon is one of the best recipes I've ever had. Everyone devours them every time I make it. It's time consuming, but worth it! You can change or add different things to the stuffing according to your tastes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 38.4 g
  • 77%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 1013 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, mix together the 6 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepperjack cheese, Cheddar cheese, olive oil and garlic salt. You can experiment with the amounts of shrimp and crab, just make sure the mixture holds together firmly when squeezed in your hand.
  2. Preheat the oven's broiler.
  3. Lay the bacon strips out on a clean work surface. Squeeze a small handful of the crab mixture tightly. Stuff it into a butterflied shrimp, and wrap with bacon. Secure with two toothpicks - I like to make an X out of toothpicks, it holds better. Place the shrimp on a roasting pan, or cookie sheet.
  4. Broil shrimp for about 10 minutes, or until the bacon is crisped, then turn and broil on the other side.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ICEPIRATE
41

ICEPIRATE

2/25/2008

This was amazing. Needed a little tweaking though. I whisked together 1 egg and added half of it to the filling to help bind it together. I used Jumbo Prawns and seasoned them with Old Bay. I also cooked the Bacon in the microwave for 1 minute before wrapping around the Prawns so that the Prawns wouldn't overcook before the Bacon was done. I held it all together with toothpicks

Julie
21

Julie

1/25/2005

The ingredients I originally wrote down originally are off a little, I guess they were edited out. I don't ususally use a can of crabmeat, I like to finely shred a big handful of immitation crab meat, or use both if you like, one can isn't enough, and I definately don't use a whole jalepeno, half is plenty. Don't forget to add some old bay or other favorite seasonings either! Put whatever you like in the stuffing, just as long as it holds together in a small clump stuffed inside the butterflied shrimp. This stuff is also excellent when warmed up the next day in the microwave. Julie

OU JEN
19

OU JEN

2/13/2005

Followed recipe exactly and it was wonderful! Next time I will bakee on a roasting pan or a rack to let some of the bacon drippings drain. Leftovers were outstanding while the eflavors of thee stuffing had gotten stronger- I may make the stuffing early next time.

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