In the Kitchen: Fat Catz Shrimp Brochette - KTRE.com | Lufkin and Nacogdoches, Texas

12/29/06

In the Kitchen: Fat Catz Shrimp Brochette

Shrimp Brochette Recipe

Ingredients:

12        Jumbo shrimp Peeled and Butterflied with the tail-on

12        Bacon Pieces (long enough to fit around the shrimp)

2          Jalapenos

12        Small Cubes Mozzarella Cheese

¼ lb     Real or Imitation Crab Meat

12        Spinach Leaves

 1         Chopped Shallot

1          Chopped Garlic Clove

3 tbs     Fresh oregano

1tsp      Salt

1tsb      Blk Pepper

1tsp      Paprika

1tsp      Cayenne Pepper

½ lb     Butter

1tbsp    Lemon Juice

½ cup   White Wine

¼ cup   Brandy

Shrimp Sizes

Shrimp are sized according to the amount that are contained in one pound.  The most common shrimp sized shrimp are 36/42s.  This means that there are 36 to 42 shrimp per pound.  At Fat Catz we consider these our medium shrimp but at some other restaurants these are considered large or even jumbo. So when some one says they have jumbo shrimp you should always ask what size they are.  I recommend 16/20s or 21/25s for this recipe.

Open your shrimp, place inside a spinach leaf, add the jalapeno slice, cheese, and crabmeat.  Wrap the bacon around the stuffed shrimp and seal it with a toothpick.  After all the shrimp are done, season them with the salt, pepper, and paprika and add them to a sauté pan over medium high heat.  When the bacon is cooked and the shrimp are done, remove them from the pan.  Add the shallots, garlic, oregano, lemon juice, white wine, and brandy and reduce by half.  Stir in the cool butter and that's your sauce for your shrimp.  You can pour it on top or use it as a dipping sauce.  If you want a cream sauce add ½ cup of heavy cream and take out the lemon juice.  Enjoy your meal.

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