Shrimp Brochette from Pappadeaux features succulent shrimp marinated in a zesty blend of Cajun spices, skewered with colorful bell peppers and onions, then grilled to perfection, presenting a vibrant and flavorful seafood dish with a smoky char and tender bite.
Equipments
- Skewers
- Grill (gas or charcoal)
- Mixing bowl
- Tongs
- Knife
- Cutting board
- Basting brush
- Plate or platter (for serving)
- Measuring spoons/cups
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon smoked paprika
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red onion
- Salt
- Black pepper
- Fresh parsley (for garnish)
Ensure the shrimp are peeled and deveined thoroughly to enhance flavor absorption and texture. Using a mix of red, yellow, and green bell peppers along with red onion adds vibrant color and crispness, balancing the tender shrimp. The Cajun seasoning blend, smoked paprika, and lemon juice create a zesty marinade crucial for that signature smoky and tangy taste. Properly soaking skewers, especially if wooden, prevents burning during grilling, and turning the brochettes regularly ensures an even char. Your homemade Shrimp Brochette from Pappadeaux copycat menu will deliver the same vibrant flavors and tender bite featured in the original dish.
Instructions
- Soak wooden skewers in water for 30 minutes (if using wooden skewers).
- Preheat grill to medium-high heat.
- Cut red, yellow, and green bell peppers into bite-sized chunks.
- Cut red onion into similar-sized chunks.
- In a mixing bowl, combine olive oil, lemon juice, minced garlic, Cajun seasoning, smoked paprika, salt, and black pepper.
- Add peeled and deveined shrimp to the marinade; toss to coat.
- Marinate shrimp for 15-20 minutes.
- Thread shrimp, bell peppers, and onion alternately onto skewers.
- Brush assembled skewers with remaining marinade using a basting brush.
- Place skewers on the preheated grill.
- Grill skewers for 2-3 minutes per side, or until shrimp are opaque and vegetables are slightly charred.
- Remove skewers from grill with tongs.
- Transfer to a serving plate or platter.
- Garnish with fresh parsley.
- Serve immediately.
Substitution
Shrimp Brochette from Pappadeaux copycat menu captures the essence of Cajun grilling with marinated shrimp and vibrant vegetables threaded onto skewers. If large shrimp are unavailable, medium-sized shrimp can be used but adjust grilling time to avoid overcooking. When wooden skewers are used, soak them in water for at least 30 minutes prior to grilling to prevent burning. Bell peppers and onions can be substituted with zucchini or cherry tomatoes for a different flavor profile. Your marinade flavors can be enhanced by adding a splash of hot sauce or a pinch of cayenne pepper if you prefer more heat.
Tips
Ensure wooden skewers soak in water for at least 30 minutes before grilling to prevent burning. Marinate your shrimp for no more than 20 minutes, as over-marinating can result in a mushy texture. Grill the brochettes over medium-high heat to achieve a perfect smoky char without overcooking the shrimp. Use tongs to turn the skewers gently, and serve immediately to retain the shrimp's tender bite and the vibrant flavors of the vegetables.
Nutritions
Shrimp Brochette from Pappadeaux offers a protein-rich meal with approximately 24 grams of protein per 4-ounce serving of shrimp, supporting muscle repair and growth. The dish includes olive oil, providing about 14 grams of healthy monounsaturated fats that aid heart health, while the bell peppers and onions contribute essential vitamins like vitamin C, antioxidants, and dietary fiber. Cajun seasoning and smoked paprika add flavor without extra calories or sodium, keeping the dish light and nutritious. Using fresh ingredients and grilling preserves nutrient content, making this a wholesome and vibrant seafood option for your diet.
Storage
Store leftover shrimp brochettes in an airtight container and refrigerate promptly to maintain freshness and prevent bacterial growth. Consume within 2 days for optimal flavor and texture, reheating gently on the grill or in the oven to preserve the smoky char and tenderness. Avoid freezing if possible, as shrimp texture can degrade, but if necessary, wrap skewers tightly in plastic wrap and foil before freezing.
Variation or Alternatives
You can substitute shrimp with scallops or chunks of firm white fish like swordfish for a different seafood experience while maintaining the same grilling process. Swap out bell peppers and red onion for zucchini, cherry tomatoes, or mushrooms to introduce varied textures and flavors to the brochette. To enhance smoky depth, try using charcoal or adding a few wood chips to the charcoal grill. Marinating shrimp for up to 30 minutes intensifies the Cajun spices but avoid longer times to prevent texture changes.
Allergies
Shrimp Brochette contains shellfish, a common allergen that may trigger reactions ranging from mild itching to severe anaphylaxis in sensitive individuals. The Cajun seasoning might also include spices like paprika or garlic, which can cause allergic reactions in some people. Ensure you inform your server about your allergies before ordering this dish to avoid adverse effects.
Why this recipe?
Shrimp Brochette from Pappadeaux restaurant is loved for its perfectly grilled, juicy shrimp skewers seasoned with a blend of Cajun spices that deliver bold, authentic Louisiana flavors. The dish is complemented by a tangy remoulade sauce and served with flavorful sides, creating a well-balanced and satisfying meal. Making a copycat version allows you to recreate this vibrant culinary experience at home, ensuring freshness and control over ingredients. Your taste buds will appreciate the rich, smoky taste and tender texture reminiscent of Pappadeaux's unique coastal cuisine.