Bacon-Wrapped Jalapeno Shrimp
21 Oct 2010 Leave a Comment
We were recently able to visit the coast, and before we left, we bought a few pounds of shrimp right off a boat — not peeled, not deveined, still with the heads on. To prep them for freezing, I took the heads off, rinsed the gunk, and dried them really well. I froze them in single layers inside gallon zip-top bags on a jelly roll pan. And then I started thinking of ways to use up the wonderful Texas gulf shrimp. (Tecnically, Gulf of Mexico shrimp . . . but we bought it in Texas and we’re preparing it in Texas . . . so we’re gonna call it Texas shrimp. Hook ‘em! — erm, yeah)
At various restaurants, I’ve had bacon-wrapped shrimp, bacon-wrapped jalapeno poppers, and even jalapenos stuffed with seafood and wrapped in bacon. It’s all good. But, once you start stuffing jalapenos, you’re looking at some work intensity that just shouldn’t be associated with an appetizer.
Therefore, I give you … bacon wrapped around a strip of roasted jalapeno and shrimp. Bacon-wrapped jalapeno shrimp . . . for short?
Ingredients:
- 8 slices of bacon (avoid the maple cured for this recipe)
- 8 jalapenos
- 16 large shrimp, peeled and deveined
- ground black pepper
- chopped cilantro for garnish
- lime wedges for serving
Directions:
- Roast the jalapenos: remove the stem from each jalapeno and cut in half, remove the seeds. Put the jalapenos on a cookie sheet, drizzle with olive oil and put in a 400 degree oven for 10-15 minutes. Remove from the oven and let cool so they can be handled easily.
- Prepare the bacon: cut the bacon in half and put on a baking sheet. Bake at 400 until half-cooked, only about 5 minutes. Remove from the oven and let cool so they can be handled easily.
- Assemble: place one strip of jalapeno on a shrimp, wrap with bacon. Secure individually with toothpick or secure several with a skewer. Season with pepper.
- Arrange the shrimp on a baking sheet lined with parchment paper, and bake in 400 degree oven until the shrimp is cooked, around 10 minutes.
- Sprinkle with cilantro and serve with lime wedges!
Papas Con Pollo (chicken and potatoes)
19 Oct 2010 Leave a Comment
in comfort food, recipe Tags: chicken, potatoes, recipe
Arroz con pollo, or chicken with rice, is one of those classic Latin dishes for which every family has its own recipe. That’s all very well and good, but I get a little tired of rice. And, as has been established previously, I adore potatoes.
This dish is a take on the classic Arroz Con Pollo . . . but with potatoes! It is delicious. It is comforting. It is healthy! More
How To: Build a Soup
16 Oct 2010 Leave a Comment
I adore soup. It’s my favorite lunch. It’s what I want when I feel the sniffles coming on. It’s what I want on a cold day — not that there are actually that many cold days around here.
I also adore soup because it’s the perfect way to use up kitchen remnants. I could analogize here to cloth remnants and quilts, but I’ll spare you.
I don’t want to say that there’s an ART to making good soup, that’s just pretentious. However, there is a simple technique to building a soup from remnants that will help you get one made up in no time! More
Super Easy Peach Cobbler
15 Oct 2010 Leave a Comment
in from the freezer, recipe Tags: peach cobbler, recipe
The problem with *knowing* that I just put up a whole heck of a lot of peaches last month is knowing that they are just sitting there in the freezer . . . waiting for me to have a cobbler craving.
In my family, there are as many cobbler recipes as there are salsa recipes. No joke. And, they are all good. I’m an equal opportunity cobbler fan – peaches and crust with a bit of vanilla ice cream and I’m in heaven.
This recipe, however, is the absolute easiest of them all! More
