Anything is good when it's stuffed with cream cheese and jalapeños and wrapped in bacon. Shrimp brochette are delicious, filling, and well worth the extra bit of prep time.
SHRIMP BROCHETTE WITH BUTTER WINE SAUCE
1 lb. large shrimp, peeled and deveined
1 lb. thins sliced bacon
2-3 jalapeños, julienned
1/2 onion, thinly sliced
1/4 cup dry white wine (Sauvignon, Pinot... I used Sherry)
1/2 cup butter
Preheat oven to 425°F.
Line a baking sheet with aluminum foil and place a cooking rack on top.
Where the vein of the shrimp was, make a slit from tail to tip in each shrimp, trying not to cut all the way through.
Stuff the shrimp with cream cheese and 1-2 slices of jalapeño and onion (depending on the size of your shrimp.
Wrap the stuffed shrimp in either a half or whole piece of bacon depending on the size of your shrimp. Secure the bacon to the shrimp with a toothpick and set on the baking rack. Repeat with remaining shrimp.
Lightly sprinkle Tony Chachere's atop the shrimp and place in the oven for about 15-20 minutes, flipping halfway through.
In the meantime, melt the butter in a sauce pan over medium heat. Once all of the butter is melted, carefully add in the wine. Whisk until fully incorporated.
When only a few minutes remain, you can turn your oven to broil to help with crisping, just keep an eye on them.
Remove the shrimp from the oven and serve with the butter wine sauce.