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Bacon Wrapped Shrimp

Wednesday, 19 December 2018 11:32

TASTE News Service, December 19, 2018 – Many of us are entertaining at this time of year and having one more can’t-miss idea can’t hurt.

The following recipe is from Chef Adrianne Calvo, who is the author of several books, including her latest, The A List. More about Chef Calvo and her books can be had at

https://www.amazon.com/List-Chef-Adriannes-Finest-Vol/dp/0990971643/ref=sr_1_2?ie=UTF8&qid=1544709868&sr=8-2&keywords=adrianne+calvo

Bacon Wrapped Shrimp is one of the most popular appetizers in culinary history dating back to the early 1940's. This classic gets a Maximum Flavor make-over with a bold boost of fresh herbs and hot mustard. This dish takes everyone back to the time of Mad Men and their nostalgic cocktail parties where almost everyone drank whiskey or bourbon.  Here's Chef Adrianne's contemporary version:

 

Bacon Wrapped Shrimp + Miso Hot Honey Mustard + Cilantro Salsa

Serves: 2

 

Ingredients:

6 U12 Shrimp, peeled and deveined

1/4 teaspoon paprika

1/4 teaspoon black pepper

1/4 teaspoon garlic salt

3 slices applewood smoked bacon, thick cut

1/2 teaspoon honey

1/4 teaspoon miso paste

1/4 teaspoon Chinese hot mustard

1/4 teaspoon whole grain mustard

1/2 teaspoon honey

1/2 teaspoon mayonnaise

1/4 cup cilantro, fresh

1 tablespoon parsley, fresh

1 tablespoon red onion

1 garlic clove

1 tablespoon lemon juice

1/2 teaspoon rice wine vinegar

1/2 teaspoon honey

Kosher salt and pepper

 

Directions:

Preheat the oven to 450 degrees F. On a clean work surface, season shrimp with paprika, garlic salt, and pepper. Lay the bacon flat on a cutting board and cut in half. Place a shrimp on each bacon piece and wrap. Place on a baking sheet and drizzle each bacon wrapped shrimp with honey. Bake for 12-15 minutes or until bacon is nicely caramelized. Meanwhile, in a small mixing bowl, whisk together miso paste, mustards, honey, and mayonnaise. Set aside. In a food processor, pulse cilantro, parsley, onion, garlic, lemon juice, honey, salt and pepper. Set aside. To plate, spoon the miso hot honey mustard on dish. Add the cooked bacon wrapped shrimp, and top with cilantro salsa.

 

Editor's Note: More about Chef Calvo and her books can be found here

Last modified on Wednesday, 19 December 2018 11:38

 

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