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!
(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
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
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