Baked Shrimp Brochette with Spicy Cream Sauce

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I’ve always had a weird obsession with shrimp brochette. If it is on a menu, you can pretty much bet I am going to order it. Now don’t get me wrong, the big chunks of cheese that is usually filled inside the shrimp is beyond tasty, but that’s definitely not the healthiest option and really, it isn’t necessary!  I mean, did I mention the shrimp is already wrapped in bacon?  Need I say more?  Also, I healthified your typical Shrimp Brochette recipes in a few other ways: most brochette recipes add a big dose of butter, totally not needed.  Good. But not necessary. I also used Peterson’s paleo-friendly bacon, a staple in my fridge because it is nitrate free!  Nitrates… yuck!  I honestly think this recipe turned out just as good as any other buttery, cheese filled, nitrate filled shrimp brochette but without all the yucky chemicals and extra fat!  Whammy!

Serving Suggestion: place shrimp over a bed of our Cilantro Lime Rice and top it with our Spicy Sour Cream Sauce (recipe below) and some fresh cilantro.  Enjoy!


Shrimp Brochette Ingredients: serves 3-4

  • 12  large shrimp (about 1 lb.); peeled, deveined and butterflied
  • 2 fresh jalapeños, deseeded and sliced into small squares
  • 1 package of bacon (I use Pederson’s Uncured Hickory Smoked Pepper Bacon)
  • salt and pepper, to taste
  • extra virgin olive oil, to taste
  • toothpicks, soaked in water
  • fresh cilantro (optional, for topping)

Spicy Sour Cream Ingredients:

  • 1/2 cup sour cream
  • 1/2 tsp. salt
  • 1/2 tsp. ground chipotle chile


Cream Directions: combine the sour cream, chipotle chile, and salt in a small bowl. Set aside at room temp to let the flavors marinade. IMG_4615-1024x682

Shrimp Directions:

1. Preheat oven to 450 degrees.

2.Place toothpicks in a bowl of water to soak.

3. Clean and devein shrimp (if not already bought this way) and leave tail in tact. Butterfly each shrimp from tail to tip, not cutting all the way through.

4. Wash, deseed and slice the jalapeños into small squares (about 1/2 inch).

5. Lightly drizzle and coat shrimp with olive oil and lightly season salt and pepper evenly among the shrimp. Toss evenly.

6. Place a small piece of jalapeño into each butterflied shrimp. Wrap a piece of bacon around each one, secure with toothpicks.

7. Now place your shrimp onto a baking sheet. Bake for 10-15 minutes or until bacon is browned.

8. Remove from oven and serve as desired!


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