Bacon Wrapped Shrimp and On a Stick! Cookbook Review

My On a Stick cookbook arrived just in time to go with us to Mexico. I was like a schoolgirl in a candy shop all giddy on the airplane oohing and awing over all the delicioso recipes in this cookbook. My husband was totally peeking over my shoulder as I turned every page. It takes a lot for my hubby to pull his nose out of his sci-fi book, but this cookbook did it! This was no sci-fi book, and yet he couldn’t resist.

With the turning of every page he would say, “Ooo, that looks good!”, or “Wow, let’s make that one”, or “Aw, I miss our kids. When we return let’s have a li’l party for our daughter and have some of her friends over so we can make some of this stuff.”

This cookbook has inspired us to host a party, have fun with food, and most importantly, inspired me to work even harder to hurry up and finalize the details on our own cookbook.

Matt, a fellow Texan caught my eye (and my heart) with his chipaquiles video. No, that is not misspelled – see the video. He is a Latino from Texas, just like me, a graphic designer, just like me, a food luvah just like me. He’s ME, but the male version. Read all about him on his blog, Matt Bites.

Back to the cookbook – Would I recommend this cookbook? Absofreakinlutely. It’s so fun, so artsy, and as always, his photography is genius! This cookbook will be sure to bring out the cook in you! With so many naughty foods to eat, it’s like being at a carnival. Does it get any better than that?

Some of the recipes that made my tummy growl were the bacon wrapped shrimp, mojito melon fruit skewers, fried mozzarella sticks, and coconut shrimp with mango salsa.

Congrats to you Matt on such a great achievement. I have no doubt this will open amazing opportunities for you. Thank you for inspiring me through your blog and now this great cookbook.

Order this fabulous cookbook here!

I was totally reminded of our camarones brochette recipe when I saw Matt’s bacon-wrapped shrimp. And now without further ado I would like to present our camarones brochette recipe.

These tasty morsels taste great with a side of salsa verde for dunking!

Camarones Brochette
(Bacon Wrapped Shrimp with Jalapeno)

My motto (and Matt’s) is everything tastes better with bacon and that is so true with this dish. These bacon wrapped shrimp are surprisingly delicious. These are perfectly sized small-bites great for any party. Your guests will devour these as quickly as they come out of the oven or off the grill. Your only problem is making enough for everyone to have at least a couple. They’re like Lay’s Potato chips, you can’t have just one. Plan accordingly and double your recipe.

Makes: about 16

Ingredients

1 pound bacon, each slice cut in half

1 pound shrimp, rinsed and deveined

3 jalapeno peppers, cut into thin strips

1/2 cup butter, melted

1/2 ounce tequila

1 teaspoon lime juice

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon oregano

toothpicks, presoaked

Directions

Preheat broiler.

Microwave bacon on high for 1 minute. Cut slices in half crosswise and let cool.

In a bowl, combine melted butter, tequila, lime juice, garlic powder, pepper, and oregano.

Butterfly the shrimp, leaving the tail and last section intact; devein. Place 2 jalapeno strips in each shrimp and press sides together. Secure the bacon and shrimp with a toothpick. Use a pastry brush to coat with butter mixture.

Place bacon wrapped shrimp evenly on a foil-lined cookie sheet. Place under broiler. Broil for 9 minutes, turning every 3 minutes.

*Grilling option – This is a great recipe to make on the grill. Instead of using a toothpick you can skewer some shrimp per skewer. If using wooden skewers, don’t forget to soak skewers before using. Cook about 3-4 minutes on each side, remove from skewers, and serve warm. The crispiness of the bacon and shrimp edges is scrumptious.

Photography by Jeanine Thurston

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13 Responses to “Bacon Wrapped Shrimp and On a Stick! Cookbook Review”

  1. 1
    Carol Wheeler — June 12, 2011 @ 4:42 pm

    Scrumptious! Do you use fresh jalapeños or canned jalapeños en escabeche?

    • muybuenocookbook replied: — June 12th, 2011 @ 4:46 pm

      Gracias Carol! Fresh jalapeños. Enjoy!

  2. 2
    daniellemerrow — June 12, 2011 @ 7:50 pm

    Wait, so shrimp, bacon, AND tequila? I can safely say without tasting that this will be a new favorite. Can’t wait to try it!

    • Muy Bueno Cookbook replied: — June 27th, 2011 @ 10:07 pm

      Danielle, we love these three items together too…the smokiness of the tequila sinks in nicely into the shrimp…and the bacon, well, you know….delicious!!

  3. 3
    Ben — June 14, 2011 @ 7:31 am

    Food on a stick, hmmmm! Those camarones look so good. Happy birthday girl!

    • Muy Bueno Cookbook replied: — June 27th, 2011 @ 10:08 pm

      Thank you Ben, so sweet of you…yup food on a stick, it’s all good!!

  4. 4
    Rosa May — June 15, 2011 @ 5:59 am

    I’m also looking forward to receiving my copy of that book… Those bacon wrapped shrimps must be delicious.

    Cheers,

    Rosa

    • Muy Bueno Cookbook replied: — June 27th, 2011 @ 10:09 pm

      You can’t eat just one, I dare you…

  5. 5

    Agreed. Matt has some awsomeness going on. I guess that means you do to, since you’re the female counterpart.

    • Muy Bueno Cookbook replied: — June 27th, 2011 @ 10:11 pm

      Andrea, Matt is amazing. I can’t wait to meet him one day. I could only wish I was his counterpart….love his work and his sense of humor. Thanks for stopping buy to visit.

  6. 6
    Janice Corona — June 27, 2011 @ 11:00 am

    This looks simply wonderful can’t wait to try it…thank you …

    • Muy Bueno Cookbook replied: — June 27th, 2011 @ 10:13 pm

      Janice, thanks for stopping by to visit us. Look forward to hearing back if you get a chance to make these little nuggets of goodness.

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