In the sun-kissed coastal haven of Marseille, France, where the azure waters of the Mediterranean caress the shores, the artful dance of flavors known as Shrimp Brochette emerge as a culinary ode to the vibrant maritime culture of the region. Picture yourself along the Old Port, where the salty breeze carries the promise of fresh catch and the soulful melodies of accordion-playing street musicians linger in the air.
Shrimp Brochette, a staple of Provençal cuisine, encapsulates the essence of the Mediterranean's bounty. The plump, succulent shrimp, bathed in a marinade redolent with olive oil, garlic, and a medley of Provençal herbs such as thyme and rosemary, are meticulously threaded onto skewers. The skewers, then, find their way onto open flames, where the shrimp acquire a delicate smokiness and a charred perfection that echoes the seafaring traditions of Marseille.
The culinary significance of Shrimp Brochette in this maritime haven extends beyond the tantalizing taste. It is a celebration of the region's rich maritime heritage, where fishermen bring forth treasures from the deep, and chefs transform them into culinary poetry. Marseille, with its bustling fish markets and waterfront bistros, embodies a culinary landscape where the sea dictates the rhythm of life.
To embark on a culinary pilgrimage through Marseille and savor the best Shrimp Brochette, begin your journey at the charming InterContinental Marseille - Hotel Dieu, overlooking the Old Port. This historical hotel seamlessly blends luxury with the spirit of the Mediterranean. Delve into the heart of the city's culinary scene at Le Miramar, an iconic seafood restaurant with panoramic views, where Shrimp Brochette takes center stage.
For an authentic street food experience, venture into the Vieux-Port market, where local vendors offer fresh seafood delights, including Shrimp Brochette cooked to perfection. As the sun dips below the horizon, retreat to the boutique Hôtel Maison Montgrand Vieux-Port, a quaint escape nestled in the heart of the historic Panier district.
Beyond the culinary delights, explore the vibrant Le Panier neighborhood with its narrow alleys adorned with street art and charming boutiques. Discover the rich history of Marseille at the MuCEM (Museum of European and Mediterranean Civilisations) and Fort Saint-Nicolas. For a taste of local life, wander through the colorful stalls of Noailles Market, where the aroma of spices and fresh produce fills the air.
In the radiant embrace of Marseille, Shrimp Brochette becomes more than a dish—it is a culinary voyage, a sensory celebration of the sea, the sun, and the timeless traditions of this captivating region. As you savor each bite of this maritime masterpiece, Marseille unveils itself as a culinary haven where the beauty of the sea converges with the artistry of the kitchen.
RECIPE
Prep – 30 min
Cooking Time – 15-20 min
Serves 6-8
Ingredients
2 pounds jumbo shrimp (16 count) – peel, wash and devein
Mexican Rice (see recipe in Mexican Sides)
1 package applewood smoked bacon
1 pound Monterey jack pepper cheese (block, not shredded)
4 jalapenos – cut off the stem, discard the seeds and cut into long thin slices
Smoked Paprika
1 head cilantro – washed, dried and chopped
2 limes
1 lemon
1 stick of unsalted sweet cream butter
6 cloves garlic (peeled and finely chopped)
1 package of bamboo skewers
1 bag lump charcoal
1 bag pecan wood chunks
Large foil pan Lump charcoal
Pecan wood chunks
Instructions
Prep
Wash, dry and chop the cilantro. Peel and devein the shrimp. Cut the Monterey pepper jack cheese into ¼ inch chunks the size of the shrimp. Cut the applewood smoked bacon into 6 inch slices. Where the vein used to be, put 1 slice of jalapeno, add 2 slices of the cheese (1 on each side of the shrimp), wrap the whole brochette in bacon and double skewer so the bacon holds everything together. If you hold what you made with the tail up, the jalapeno down its back, cheese on each side wrapped in bacon with the double skewer going from your left to your right, you put it together correctly. Sprinkle a little paprika on each brochette and place all brochettes into large foil pan. Dice garlic, melt butter in a small bowl, combine, squeeze lemon and stir. Brush onto shrimp while grilling.
Grilling instructions
Light the charcoal grill to 350 degrees then toss on 3-4 chunks of pecan wood. Put foil pan with brochettes on and cook 15-20 minutes or until done. Turn skewers as needed. This is a fairly fast cook but you want to brown the bacon, not burn it (charred is ok). The cheese will begin to melt and when the shrimp turns white, you are done. Squeeze some fresh lime on the shrimp, remove the skewers, place in some foil and let sit for 10-15 minutes.
Plate
Put 2-3 on a plate, serve with Mexican Rice, Charro Beans and eat!