One Dish, Two Ways!

Shrimp “Bro-Shay”

Shrimp “Bro-Shay”

Hi everyone! We are back with a really fun recipe for the grill!!! Now I don’t know how shrimp brochette is actually pronounced but assuming it is French, it would correctly be pronounced “bro-Shay.” See what I did there? Har har har

Shay loves ordering shrimp brochette at seafood restaurants. They can be so pricey though! Now that we have a solid recipe to work off of, I think he and our pocketbook will enjoy them even more! 

Shrimp Bro-Shay (Shay’s Way)

  • 1 bag of frozen deveined jumbo shrimp (ours had about 13-14 shrimp total)
  • ½ package of peppered or regular thick bacon
  • 2-3 whole jalapeños (we used about 3 good sized ones)
  • Pepper jack cheese
  • Extra virgin olive oil
  • Tony Chachere’s Bold Creole Seasoning
  • Toothpicks
  • Melted butter (optional)
  • Garlic (optional)
  • Squeeze of lime (optional)

Thaw shrimp in a bowl of cold water and remove tails and casings from the shrimp. Place shrimp in a ziplock bag with about ½ cup olive oil and plenty of Tony Chachere’s just so the shrimp is well coated. Let marinate for about 30 minutes. While shrimp marinades, cut thin strips of jalapenos, taking out the seeds/membranes if you wish. Cut small strips of pepper jack cheese and set aside. To assemble, lay the cheese on top of the butterflied portion of the shrimp (back side where it would have be deveined), then lay the jalapeño on top of the cheese before wrapping ½ strip of bacon around the shrimp. Secure with a toothpick. When you initially layer the cheese on, you may have to open the backside of the shrimp a little bit more with your fingers. Do it gently so it won’t tear. Cook your shrimp on your grill on medium heat for about 15 minutes, turning occasionally. To serve, you can brush some garlic mixed with melted butter along with limes for squeezing.

Mushroom Brown Rice

  • 1 ½ cups brown rice
  • 1 can vegetable broth
  • ½ cup water (or extra broth; just enough to make sure the rice is covered)
  • 1 4 oz. can mushroom pieces
  • Heaping ½ tsp of minced garlic
  • Onion powder
  • Parsley
  • Salt and pepper to taste

In my rice cooker, I combined all of the ingredients expect for the parsley. Once the rice was fully cooked, I added the parsley for a finish. If you don’t have a rice cooker or instant pot, I recommend heating your rice on the stove with the mushrooms, a little olive oil, garlic, and onion powder. Add the broth and water and bring to a boil. Simmer until rice is cooked. I found the mushrooms added a real nice flavor to the rice! Great way to spruce up your rice!

Veggie Skewers (Shan’s Plan…but I was nice and let Shay have some)

  • 1 pineapple
  • 1 yellow onion
  • 3 bell peppers, preferably 3 different colors
  • 5-6 skewers 

Cut pineapple into small to medium pieces. Cut onion into eighths or just so the size is comparable to the pineapple. Cut the bell peppers similarly. Alternate threading the pineapple, onion, and pepper chunks onto the skewers. Cook on medium heat, turning occasionally for about 15 minutes. I served mine over rice with a little teriyaki sauce but a little extra garlic, butter, salt, and pepper would be great too!

This was a delicious dinner and Shay is happy to have a shrimp brochette recipe that he can repeatedly make at home!! Definitely making this whole dinner again!! Also, this is the grill we have. I HIGHLY recommend it! We have been very satisfied!

Make these ASAP,

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