Texas Butter Recipe Steak and Shrimp Brochette

Gulf-n-Grass Pina Colada Sticks

Course: Main Course
Cuisine: American
Prep: 30 minutes
Time: 1 hour
Total Time: 1 hour 30 minutes
Adjustable Servings: 2
Calories: 2365 kcal
This was supposed to be a version of meat roses and showing the power of the pineapple. The shrimp made their way in because of a sale. The result were these fantastic rich Pina Colada Sticks. More future pineapple play that’s for sure. Our spice Cottonmouth (not in this recipe) contains bromelain a natural any meat tenderizer. Bromelain is extracted from the pineapple plant but is present throughout the fruit. If you ever decide to play with bromelain powder be careful with your marinade time because it will turn any meat into mush (a little goes long). I’ll lay this build out in one because you’ll be going from sauce to sticks back to sauce and all at same time at times. Not hard, hardest part is building sticks. Anyways, pineapple will tenderize fajita meat (with membrane) like no other.
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Fajita Parts

  • 1/2 lb bacon thin
  • 1 pound fajita
  • 2 cups pineapple fresh
  • 2 tbsp Dawgs Bark

Shrimp Parts

  • 1/2 lb bacon from above being used also
  • 24 oz shrimp ='s 12 shrimp with heads. Peeled save shells.
  • 8 oz bell pepper (optional)
  • 8 oz purple onion (optional)
  • 1/4 salt 1/4
  • 1 tbs Sowflakes
  • skewers or toothpicks

Sauce Parts

  • Shrimp heads or shells from above
  • 3 tbsp butter
  • 1 tsp garlic clove ='s 1 clove, smashed or sliced
  • 4 tbsp coconut cream
  • 1 ounce milk
  • ¼ cup water
  • 1/4 salt to taste
  • 1/4 corn starch for consistancy

Rice Parts

  • ½ cup rice
  • 1 cup water
  • 2 tbsp butter
  • 1/4 salt to taste

The Build

The Whole Kit and Caboodle

  1. Head, peel, de-vein, wash, dash of salt, and set shrimp aside. Keep heads or shells.
  2. Sprinkle Dawgs Bark all over fajitas.
  3. In a small medium heated pan drop in 3 tbsp of butter and shot of salt.
  4. When melted drop in garlic clove and shrimp heads.
  5. Stir around until pinkish then turn up heat a notch and pour in water.
  6. Cook and push around for about 5 minutes. Strain liquid in a bowl and set aside. Throw out the heads.
  7. Cut pack of cheap bacon in half.
  8. Remove membrane from fajitas. I didn’t but normally would.
  9. Cut fajitas against grain in a width about ¼ inch smaller than bacon's width.
  10. Now cut fajitas about an inch shorter in length than bacon slice.
  11. I baked these on a grate over a aluminum foiled cookie sheet at 350 degrees. So go ahead and start oven preheat.
  12. Let’s get to skewing. Personally I think is the pain in the butt…
  13. Lay a piece of bacon and a piece of fajita strip on top.
  14. Place a piece of pineapple on top and roll into a pinwheel or meat rose. This is where you're going to see in the end, how much pineapple tenderizes.
  15. It’s easier to spin and push at same time while skewering, but do that, and watcha self. The fajita will take a little extra pressure but then poke through fast.
  16. Take another piece of bacon and lay on board.
  17. Take a shrimp, piece of pepper, onion, and lay together on top of bacon.
  18. Roll into a pinwheel and skewer. Spinning through the peppers or veggies will keep them from splitting and helps prevent hand pokes.
  19. Rinse and repeat 13 - 18 until you fill your skewer. I got 3 of each and ended up with 4 skewers total.
  20. Place finished Pina Colada Sticks on cookie sheet rack, sprinkle Sowflakes all over, and put in oven for 45 minutes.
  21. In a saucepan heat to medium low spray some no stick spray and drop in 2 tablespoons of butter.
  22. Drop rice in saucepan. I like to swirl it around dry to toast it but it’s not necessary.
  23. Pour water over rice and cover for 10 minutes. Stoves vary at medium low but it needs to be as low as possible to prevent a burn on rice that touches bottom of pan.
  24. In the pan you used to simmer shrimp heads rinse and throw back on heat at about medium.
  25. Take the strained shrimp head mixture and pour in and get it bubbling.
  26. I had 4 extra shrimp so I put those in and cooked.
  27. Add the coconut cream, milk, and stir to mix.
  28. Sprinkle in cornstarch and stir until desired thickness. Pull from heat.
  29. At 45 minutes your “sticks” need to be flipped because the bottom won't be crispy pretty like the top.
  30. So give’em half a spin and cook for 15 more minutes.
  31. Plate your rice, a couple three Pina Colada Sticks, a few pieces of fresh pineapple, and lastly pour your sauce over the top.
  32. This dish is rich from the sauce and it will flavor up the rice. If you don’t dig coconut don’t use it.
  33. Chomp Chomp!


➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Gulf-n-Grass Pina Colada Sticks
Amount Per Serving (355 g)
Calories 2365 Calories from Fat 1368
% Daily Value*
Total Fat 152g 234%
Saturated Fat 64g 320%
Cholesterol 1227mg 409%
Sodium 6866mg 286%
Potassium 2258mg 65%
Total Carbohydrates 90g 30%
Dietary Fiber 9g 36%
Sugars 30g
Protein 156g 312%
Vitamin A 100.1%
Vitamin C 300.6%
Calcium 64.8%
Iron 85.9%
* Percent Daily Values are based on a 2000 calorie diet.
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