The shrimp, bacon and light butter “sauce” that you end up with is absolutely delicious served with homemade poblano rice. Because we’re not wrapping the shrimp in the bacon, the bacon gets nice and crispy in the skillet by itself without having to worry about overcooking the shrimp on the inside. In Alex’s version, she makes a deconstructed skillet version that’s even easier to prep and cook. You can serve it with anything you’d like: often rice, crusty French bread, or a side salad. Seriously! Shrimp is stuffed with jalapeño, wrapped in bacon and grilled to crispy perfection. Shrimp brochette is essentially a bacon-wrapped shrimp jalapeño popper. Yes, it sounds fancy, and yes, it’s absolutely delicious. Get this on your menu for date night or your weeknight dinner, and remember to grab your copy of The Comfortable Kitchen for even more!

It feels like a fancy dinner that just so happens to taste like a jalapeño popper.

The shrimp is cooked with bacon, jalapeño, fresh herbs and a little butter, and served over a bed of beautiful poblano rice that reminds me of my favorite green rice recipe. This is the second (yes, second!) shrimp recipe I’ve ever shared on AK, so you know it’s special. It was almost impossible to choose one to share on the blog, but I kept coming back to this gorgeous shrimp brochette skillet with fluffy, herby poblano rice. There’s a huge range of recipes for literally every occasion, and they’re truly ones you’ll want to share with friends and family.

Her new cookbook includes “105 laid-back, healthy, and wholesome recipes,” and she 100% nailed it. I’ve always been a huge fan of Alex and her recipes because they’re not only super flexible to fit anyone’s dietary needs or taste preferences, but they’re also fun, creative, and just absolute go-to’s. When Alex from The Defined Dish sent me her cookbook, The Comfortable Kitchen, I could not stop flipping through its gorgeous pages.

Skillet brave meaning