Embrochette Shrimp with Chipotle Aioli
Shrimp Embrochette Works Out
Ingredients (3-4 servings):
1/2 cup dry breadcrumbs 1 (6 oz) can crab meat, drained
1 jalapeno pepper, seeded and chopped
1 cup shredded pepper jack cheese
1/2 cup canola oil
1 tablespoon chopped fresh garlic tea
½ teaspoon salt or to taste tea, you can omit the salt if you prefer, but it adds spice to the shrimp.
25 large shrimp, deveined and chopped 5 is and the other 20 will be peeled, deveined and stole butter.
20 par cooked bacon thick slices which means it is half cooked, but not cooked all the way.
Skewers or toothpicks that have been soaked in water to prevent burning during cooking.
PREPARATION:
To cook your bacon add bacon pieces on a baking sheet and place them in a 350 - 400 degree oven for about 10 to 15 minutes. You will then remove them from the pan and place on paper towel to remove any excess bacon fat.
In a medium bowl, mix 5 chopped shrimp, bread crumbs, crabmeat, jalapeno peppers, pepper jack cheese, cheddar, canola oil and garlic salt.
You mix well and make sure the shrimp and crab mixture hold together well because of the fact that it will be filled with shrimp. You do not want your mixture is without the bacon wrapped shrimp.
You can bake them on a hot grill, frying pan or in the oven to bake these little babies. Your choice, but my preference is on a hot grill and that is why even cook bacon.
To remove as much bacon fat to the grid will not ignite or burn when cooking on the grill. Prefer to use the wood at the Mesquite mine cooking for extra flavor.
You put your pair cooked bacon slices on a clean work surface. Take a tablespoon of stacking crumb mixture and fill in butter stole shrimp, and wrap with bacon, and repeat until all are wrapped.
You will then secure with toothpicks or wooden skewers if you like. Wooden skewers must be soaked in water, and sticks if you use them on the grill. You are ready to grill or cook your Embrochette shrimp.
If you cook for about 5-8 minutes per side, depending on the heat you cook more, then the crispy bacon you must remove them from the cooking surface and let cool for about 3-5 minutes.
Chipotle Aioli:
Add 1 cup Mayo, about 1-2 tablespoons chopped fresh cilantro, 2/1 teaspoon chipotle tea powder you can add more or less depending on the level of heat you want, 2-3 tablespoons fresh lemon juice, ½ teaspoon garlic tea powder, a pinch or two of salt and pepper.
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