deepsouth
somebody shut me the fark up.
- Joined
- Apr 21, 2010
- Location
- Biloxi, MS
So, a buddy of mine was in the office a couple weeks ago telling me about a shrimp dish he had while on his travels in France many years ago. The dish was a bacon wrapped filet of shrimp with a buttery reduction poured over it. As he was talking about it, I knew it was something I would be trying soon.
The weather looked like it was going to be pretty wet yesterday, but I was pushing on. I figured that due to actual heat and possible rain, I may not feel like or be able to fire up the grill. I had no problem preparing this dish inside however.
I had some super thin bacon on hand that I knew would need minimal cooking time, so I didn't pre-cook the bacon. I could have used thicker bacon and pre-cooked it a bit and let a hot grill crisp it up. That would definitely work.
I peeled and de-veined a little over three pounds of jumbo white shrimp to make these.
I began with two shrimp in a small circle and began to add shrimp until I go to my desired circumference and then made a second layer on top of that before wrapping it in the super thin bacon. I seasoned them with some Chef Paul's blackened redfish seasoning, Old Bay and fine sea salt.
On the side, I put a stick of salted butter, the juice of half a lemon and about a glass of white wine and fresh cracked white pepper and reduced that down by a little over half and killed the heat.
I cooked the filet in butter for about three minutes on one side over medium heat and then flipped it. I cooked the other side for two minutes on medium heat and then put the lid on the pan and turned the heat up to high and let it go two more minutes.
During those two minutes, I added fresh Italian parsley and a couple tablespoons of capers and another splash of white wine to the reduction and turned the heat back up to about medium, until the shrimp filets were done.
I plated the filets and spooned the reduction over the shrimp.
I can't even tell you how good this turned out. I'll be doing this same thing on a grill with some thicker bacon this weekend.
Thanks for looking!
The weather looked like it was going to be pretty wet yesterday, but I was pushing on. I figured that due to actual heat and possible rain, I may not feel like or be able to fire up the grill. I had no problem preparing this dish inside however.
I had some super thin bacon on hand that I knew would need minimal cooking time, so I didn't pre-cook the bacon. I could have used thicker bacon and pre-cooked it a bit and let a hot grill crisp it up. That would definitely work.
I peeled and de-veined a little over three pounds of jumbo white shrimp to make these.
I began with two shrimp in a small circle and began to add shrimp until I go to my desired circumference and then made a second layer on top of that before wrapping it in the super thin bacon. I seasoned them with some Chef Paul's blackened redfish seasoning, Old Bay and fine sea salt.
On the side, I put a stick of salted butter, the juice of half a lemon and about a glass of white wine and fresh cracked white pepper and reduced that down by a little over half and killed the heat.
I cooked the filet in butter for about three minutes on one side over medium heat and then flipped it. I cooked the other side for two minutes on medium heat and then put the lid on the pan and turned the heat up to high and let it go two more minutes.
During those two minutes, I added fresh Italian parsley and a couple tablespoons of capers and another splash of white wine to the reduction and turned the heat back up to about medium, until the shrimp filets were done.
I plated the filets and spooned the reduction over the shrimp.
I can't even tell you how good this turned out. I'll be doing this same thing on a grill with some thicker bacon this weekend.
Thanks for looking!
