Last week I introduced you to a new co-op that I am super excited about!
So far we have put their ground beef, beautifully trimmed chicken breasts and uncured bacon to the test… even though we have made the effort to always purchase the best quality meat we could afford, I have been overwhelmed by the positive response my family has had to each and every dish created with The Savory Butcher products!
Surely, if we are going to invest our time and money into anything, it needs to be of good quality, right? But when you can get amazing quality at equally amazing prices, it feels like you have surely hit the jackpot!
This Chicken and Shrimp Enbrochette leverages juicy marinated chicken breasts, uncured bacon, delectable shrimp (not currently available through The Savory Butcher) topped with a homemade barbeque sauce and finished with an easy-to-make dip that kicks this entire dish over the top!
Perfect for your next family gathering, sports event, or simply to enjoy something different at the dinner table; I hope you and your family enjoy this Chicken and Shrimp Enbrochette as much as we have!
Paleo Chicken and Shrimp Enbrochette
Ingredients
Meat
- 2 lbs trimmed boneless-skinless chicken breasts, cut into approximately 1″-1.5″ cubes
- 1.5-2 lbs medium-large raw, peeled and deveined tail-off FROZEN shrimp (frozen is important)
- Enough uncured bacon strips to equal 1/2 the number of chicken cubes you have cut from your chicken breasts (ours made 32 cubes, so we used 16 strips of bacon), cut in half
Chicken Marinade
- 1/4 c coconut aminos
- 1/4 c honey or pineapple juice
- 1 tsp sriracha
Barbeque Sauce
- 1- 8oz can organic tomato sauce
- 2 tsp apple cider vinegar
- 2 tsp coconut aminos
- 2 tsp lemon juice
- 2 tsp honey or pineapple juice (more to taste)
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp black pepper
Dipping Sauce
- 1/4 c mayonnaise (we use Melissa Joulwan’s Homemade Mayo)
- 1/4 c ketchup (we like this Primal Kitchen Ketchup
- 1 tsp Trader Joe’s 21 Seasoning Salute
- 1 tsp coconut aminos
Instructions
- Begin by cubing your chicken breasts and mixing your chicken marinade.
- Once cubed, place chicken in a large glass bowl and pour chicken marinade over. Mix well and refrigerate for at least 1 hour before continuing to prep the remaining ingredients.
- Once the chicken has marinated sufficiently, drain off and discard marinade.
- Preheat oven to 425f and line 2 cookie sheets with parchment paper.
- Carefully wrap each bite by laying your prepared 1/2 slice of bacon down, then layering your frozen shrimp over the bacon, then layering the marinated chicken over that. Carefully fold the bacon around the chicken and shrimp, then lay the raw bite on your prepared cookie sheet, bacon flap side down. Repeat until all cubes have been used.
- Cook at 425f for approximately 25 minutes, or until bacon is soft but beginning to cook.
- Using tongs, carefully flip each bite over and cook for another 10 minutes.
- Prepare your barbeque and dipping sauces.
- After 10 minutes, gently cover each bite in barbeque sauce using a pastry brush to apply to the bottom first, then flipping the chicken bites back over and applying evenly to both sides.
- At this point, you should be able to move every bite to one pan without fear of them sticking to each other… (we did)
- Turn your oven to broil and move the rack to the top of the oven.
- After each bite has been evenly covered with barbeque sauce, place the pan under your boiler and allow to cook for approximately 5 minutes, or until bacon is beginning to crisp and barbeque sauce has lightly caramelized.
- Remove from oven and serve warm with prepared dipping sauce.
*Full disclosure: If you purchase products through the links provided, your cost will always be the same but I will receive a small commission. This helps to feed my family and keep this site running. Thank you for your support!
Speak Your Mind