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these are great - the best we've had - they are a bit time-consuming to prepare, but well worth it. Bigger shrimp are key so you have the room for the cheese and pepper. Sam's Club - U15 shrimp - 2lb bag $22 - gives you about 30 nice size shrimp and they are excellent

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t1l1p63 April 11, 2010

"awesome.. really not spicy at all. Do use the 15 per pound shrimp as it is difficult to wrap smaller shrimp. Also, after stuffing the shrimp with the pepper and cheese, lay the bacon flat on cutting board and place the shrimp about one inch from the end of slice. roll the end over then pick the whole thing up and then continue to wrap covering as much of the large end of the shrimp otherwise when grilling, thje pepper and cheese tend to fall out...

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carnibum January 01, 2012

Finally got a chance to make this. Really good!

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IndyEater August 07, 2011

We have eaten at the Pappasito's restaurant many times over the years and their shrimp is absolutely delicious especially with the butter dipping sauce. We made these last night on our indoor grill and they were very close to the original. They are a little time consuming to put together, but well worth the effort. My hubby wants to grill them on the charcoal grill next time. I found jumbo shrimp on sale and this size works best. For those people concerned about the heat from the jalapeno, they really aren't spicy -- the pepper just adds another level of flavor. Without the seeds, the pepper is really delicious. I recommend this dish to anyone who loves to grill shrimp. Thanks for the post.

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Nancy's Pantry August 06, 2011

Shrimp Brochette is my absolute favorite meal, so I was excited to find this recipe. I thought that maybe a whole tablespoon of cayenne might be a little too much, so I used about 3/4 tbsp and it was still a bit too spicy for my taste. Next time I'll just use 1 teaspoon. Still, the spice mixture was perfect overall and really made the dish work well. My best advice would be to use good, thin bacon (I know, thicker may seem better, but it's really best if the bacon is able to cook through and get crispy). Thanks for sharing this gem with us!

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safoga September 05, 2010

Great shrimp. I used them in Mexican Cobb Salad in place of the chicken. I agree, use large shrimp to make it easier on yourself. I struggled using med. shrimp. very difficult to stuff.

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adopt a greyhound August 24, 2010

I loved these shrimp-DELICIOUS!!! A bit of work but well worth it. The only change I made was to not use the white wine-didn't have any-but will try it next time. Also, my shrimp were large but fat and they really needed some seasoning before wrapping. I used a lean bacon that I rendered in the microwave first. Thank you for a great recipe!!!

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Mrs.Jack June 01, 2008

Man, my mom LOVED this shrimp! It was a little spicy which I loved. I would recommend using a lean bacon. Mine was a too fatty so it was a little chewy. I think the problem was definitely MY bacon and not the recipes fault. This would be good to make in advanced for a party and then just heat the skewers while BBQing. A wonderful recipe!

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cookiedog June 25, 2007

The best shrimp I've ever made. My family loves it. I make it for company and I serve it over flavored rice.

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hortonj January 24, 2006

This recipe is fabulous, finicky to do, but well worth it. I used a tasty type Australian cheese. This is something to have if you want to impress the visitors. I followed the recipe and didn't change anything except using local cheese and wouldn't change anything.

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Latchy October 13, 2004
Pappasito's Brochette Shrimp - Copycat Recipe