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Camarones Rellenos
Bacon brings it all together in this stuffed shrimp appetizer with a little heat and a lot of serrano flavor.
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Ingredients
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1 lb. peeled and deveined shrimp (21/25 shrimp count per pound)
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10 pieces thick cut bacon, cut in half
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5 tbsp. melted salted butter
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8 oz. shredded Monterey Jack cheese
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4 Serrano peppers, diced
1 Food Prep
Line your baking sheets with foil.
Butterfly the shrimp, and place the cheese and serrano peppers on each shrimp.
Wrap the stuffed shrimp with the bacon and secure it with a toothpick. Place the wrapped shrimp on baking sheets.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Brush each bacon-wrapped shrimp with butter, and set the baking sheet on the grill. Cover, and cook for 15 minutes.
Then, remove the shrimp from the baking sheets, and place directly over the coals on the grate for 30 seconds to 1 minute.
Flip and grill for 30 more seconds. When the shrimp reach an internal temperature of 145°F on a digital meat thermometer, and the bacon is fully cooked, remove them from the grill and enjoy.
Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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