Hispanic Kitchen

Spice It Up!

Camarones Brochette is a highly popular item on Mexican/Tex-Mex restaurant menus. Grilled shrimp infused with jalapeno and bacon flavors makes a mouth-watering appetizer that may compel you to turn it into a meal. The term "brochette," which means skewer, is actually French (as in "en brochette") and no one knows exactly how that became the description of choice. Go further south and you might find them called pinchos, although that could also mean a small appetizer served spiked with a toothpick.

The process for skewered shrimp is easy. Larger shrimp are butterflied, stuffed with jalapeno strips, then wrapped with partially cooked bacon. They go on the grill for 3-4 minutes each side over charcoal and mesquite chips. A butter and tequila basting enhances the delicate flavors while mesquite smoke works its own magic. That's all there is to it for an appetizer that parades all its flavors in each bite.

If you're not familiar with mesquite infusion, a bit of caution is in order. The wood, with its strong flavor and hot burn is truly best for grilling - and better for fast cooking. In the smoker, it can become quite sharp and distasteful if overused. Soak chips and pile them in a vented packet for charcoaling or add in appropriate containers for propane cooking. If you have a choice, choose the honey mesquite species (also called " Texas " mesquite) and always be sure it's older and well-seasoned. Even though it's strong, once you taste the hearty smoke flavors of mesquite, you'll see why it's so popular. You'll find bags of chips almost anywhere and they will likely be true Texas mesquite.

Camarones Brochette

16 Jumbo Shrimp

1 pound jumbo shrimp, rinsed and deveined
2 jalapenos, julienned
16 slices bacon
8 wood skewers, presoaked
16 toothpicks, presoaked
2 handfuls mesquite chips, presoaked.

Butterfly the shrimp, leaving the tail and last section intact.
Place 2-3 jalapeno strips in each shrimp and press sides together.
Pre-cook bacon until it is mostly done, but still flexible (microwave works well).
Secure the bacon with a toothpick for each shrimp.
Spear two shrimp on each wood skewer.
Use a pastry brush to coat with butter mixture (recipe below).

Wrap the presoaked mesquite chips in an aluminum foil packet. Vent it on the top with knife slits.

For a charcoal fire, you'll want the briquettes almost white-hot. Add the mesquite packet on top and wait for it to start smoking. Leave the grill lid off.

Place skewered shrimp on grill. Cook for about 4 minutes each side and serve.

Butter sauce mixture
To 1/2 cup melted butter add:
1/2 ounce tequila
1 teaspoon limejuice
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne
1/4 teaspoon cilantro

Just brush this over the tops before grilling, then baste again when turned.


Other recipes by Cindy:

Grilled Shrimp Tex-Mex Tapas
Chiles Rellenos de Elote
Taquitos with a Twist
Muffin Tin Tacos
Arroz Rojo with Portobellos
Queso Fundido
Beef Enchiladas with Ranchero Sauce
Sopa de Elote (Corn Chowder)
Steak and Chorizo Burrito
Tex-Mex Breakfast Migas

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Tags: Tex-Mex, appetizer, brochette, camarones, grilling, ideas, jalapenos, recipe, shrimp, skewers


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Comment by Cindy Kennedy on June 8, 2011 at 11:46am
Sonali - sorry for the delay. These are uncooked shrimp - Texas Gulf Coast, I think. They're large enough to be easy to handle and you probably won't need an entire slice of bacon for each (but more than half, depending). Once they're filled and closed, "sew" them down the middle with the skewers.
Comment by Maydel Santana-Bravo on July 12, 2010 at 10:51am
Oh, my goodness... Shrimp and bacon. I can almost taste it. Good pics too!

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