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!
Shrimp Cocktail Acapulco
17 May 2010 1 Comment
in recipe Tags: shrimp, shrimp cocktail
Recipe from Rick Bayless, Mexico – One Plate at a Time, season 3.
This recipe is one of our favorite indulgences. When we have shrimp, I always make up a small batch to serve with homemade tortilla chips and a green salad. It is super simple to put together, and the sauce is made up of staples from my pantry.
Ingredients
- 1 lb cooked shrimp, cut into bite size pieces
- 1/2 cup fresh lime juice
- 3/4 cup ketchup
- 1-2 Tablespoons hot sauce (I use Tabasco Chipotle – Yum!)
- 1 teaspoon worcestershire sauce
- 1/2 small onion, finely diced
- 1/2 cup loosely packed cilantro leaves, chopped
- 1 avocado, diced just before serving
Directions
Put the shrimp in a large bowl, and add the lime juice. Add the remaining ingredients (except for avocado) and mix well.
Serve, with diced avocado on top.
This recipe yields 4 cups, which serves 4-6 as a light meal. The leftovers are really good for a light lunch with a green salad and saltines.
Shrimp not-quite Diablo
05 May 2010 Leave a Comment
in recipe Tags: shrimp, shrimp diablo, tacos
I call this “not-quite Diablo” because while there is some spice, it is certainly not overpowering, and mild enough for most palates. I think, anyway. We also have a house recipe for Shrimp Diablo that will burn off your eyebrows, so that’s our point of reference. If you are a person who doesn’t appreciate much spiciness, reduce the amount of hot sauce to just one dash for flavor or serve the shrimp with creamy avocado slices.
We normally serve this with a simple shredded cabbage salad, rice, and warm corn tortillas.
Ingredients
- 1 Tablespoon canola oil
- medium onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 1/2 lbs medium shrimp, peeled and deveined
- 2 garlic cloves, minced
- 2 Tablespoons butter
- 1/2 teaspoon salt
- 4-5 dashes hot sauce
- 1/4 cup fresh lime juice
- 2-3 green onions, finely chopped
- 1/4 cup loosely packed fresh cilantro leaves, chopped
- lime wedges for serving
Directions
Heat oil in large nonstick skillet over medium-high heat. Add onion; saute for 3-4 minutes. Add the cumin, chili powder, shrimp, and garlic; saute for 4-5 minutes (or longer if your shrimp are not right on the edge of done). Remove the skillet from heat; add the butter, salt, and hot sauce. Stir until the butter melts. Stir in the lime juice, green onions, and cilantro. Serve with lime wedges.
Variation: To kick up the heat, replace chili powder with ground chipotle or add a finely minced serrano pepper (seeds and all) when you add the onion.
