Bacon Wrapped Stuffed Shrimp
(Serves 4) Ingredients:
12 Large Shrimp peeled & deveined, leaving the tail on slightly butterflied
6 Jalapeno Peppers rinsed, halved and seeded
1 Purple onion cut into ½” wedges
½ lb. Monterey Jack cheese, cut into 1//2 “ wide x 1/8” thick ”x 2” long strips
12 slices of bacon- center cut and thin sliced
Baste:
1 T. Butter
2 T. Lemon juice
3 T. TXG Jalapeno Kiwi Jelly*
1/2 T. Dried basil leaves (or 2-3 fresh basil leaves chopped fine)
1/2 T. Black pepper
1 Clove of fresh garlic minced
1/3 cup white wine (chardonnay)
Heat above ingredients in a sauce pan, bringing to a boil. Lower heat, stir well. Remove from heat after 5 minutes.
Cooking instructions:
Place a slice of cheese into a jalapeno half, then place the onion wedge on top of the cheese then place the shrimp on top. While holding carefully, wrap with a slice of bacon to cover, leaving the shrimp tail exposed. Toothpick closed to seal.
Grilling instructions:
Grill indirectly over medium to medium high heat on mesquite/charcoal or gas grill. Be sure and brush with the basting sauce every time you turn the shrimp, but keep covered until turning to keep the temperature up. Grill until bacon is browned. Do not over cook. Maximum grilling time 10-12 minutes. Serve with Pineapple & Mango Pico de Gallo.
Pineapple & Mango Pico de Gallo
Ingredients:
1 Cup fresh diced pineapple
1 Cup peeled, pitted & fresh diced mango
1 Cup Fresh chopped cucumber
1 Cup Yellow bell pepper diced
1/2 Cup fresh serrano pepper (seeded & sliced thin)
1 Cup green onions sliced thin
1 Red bell pepper (diced)
1/2 Cup fresh squeezed lime juice
2 T. Honey
2 T. Texas Gourmet Mandarin Orange Serrano Jelly*
2 t. White pepper
1 T. Salt
1 Cup fresh chopped cilantro
Whisk together honey, lime juice, mandarin orange serrano jelly, pepper, salt and cilantro. Combine and stir together all the ingredients. Cover and chill at least 1 hour. Serve Chilled.
Bon appetit,
Bryan F. Slaven, The Texas Gourmet
* Texas Gourmet products available online at:
www.texasgourmet.com
