Wednesday, January 23, 2013

Bacon Wrapped Shrimp - Tyler Florence's Real Kitchen

Tomatillo Salsa
6 tomatillos, husked, rinsed and cut in chunks
2 avocados, peeled and cut in chunks
2 jalapenos, cut in circles
1/2 bunch fresh cilantro, coarsely chopped
1/2 red onion, diced
Juice of 3 limes
2 tablespoons canola oil
Sea salt and freshly ground black pepper

Tomato Vinaigrette
1 ripe tomato
1 canned chipotle pepper in adobo
1 garlic clove
Zest and juice of 1 lime
1 tablespoon sherry vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
2 tablespoons canola oil

20 large shrimp (about 2 pounds), peeled and deveined, tails on
10 bacon slices, halved
Extra-virgin olive oil
2 green onions, thinly sliced on the diagonal for garnish
Chopped fresh cilantro for garnish

For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro, and onion together in a large bowl. Add the lime juice and canola oil, and turn to coat; season with salt  and black pepper.  Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.  Cover and refrigerate while you prepare everything else.

Puree the tomato, chipotle, garlic, lime juice, sherry vinegar, sugar and salt in a blender until smooth.  Pour in the oil and puree again until emulsified and slightly thickened.  Refrigerate.

Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.  Place in a large skillet over medium heat, drizzle with a 1/2 count of oil, and heat just to the smoking point.  Lay the shrimp in the pan (do this in batches if it's crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.  To serve, spoon a mound of the tomatillo salsa on each plate. Drizzle a pool of the tomato vinaigrette and top with 5 shrimp.  Garnish with green onion and cilantro leaves. This shrimp dish also works well on the grill.

Serves 4

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