Monday, March 27, 2017

Hickory Smoked Bacon Wrapped Shrimp with Vanilla Bean Gastrique and Pan Roasted Vegetable Medley









     Rustic and Refined Flavors!
     Bacon Wrapped Shrimp is a popular item in casual restaurants.  Unfortunately, the Bacon Wrapped Shrimp at a casual restaurant is usually deep fried.  Deep frying Bacon Wrapped Shrimp is not exactly healthy, because the level of saturated fats are dramatically increased.  The bacon also loses its flavor, especially is the deep fryer oil is old and brown.
     Obviously deep frying Bacon Wrapped Shrimp is not the best cooking method.  In fine dining restaurants, Bacon Wrapped Shrimp are baked or broiled.  These cooking methods yield a better flavor and bacon that is not overcooked.  When Hickory Smoked Bacon is used to wrap the shrimp, the rustic smokey flavor becomes aromatic when this entrée is baked or broiled.  
     Vanilla Bean Gastrique is a nice accompanying sauce for Hickory Smoked Bacon Wrapped Shrimp.  Vanilla Bean Gastrique may look like a syrup, but the complex flavor is not sweet.  The combination of the refined gastrique digestif and rustic savory flavors taste good together.  
     Pan roasted vegetables are a nice simple accompaniment for an entrée that features rustic savory flavors.  A generous portion of pan roasted vegetables always pleases health minded guests.
 
     Vanilla Bean Gastrique:  
     This recipe yields about 2/3 cup.  (About 6 to 8 petite portions)
     Follow the link to the recipe in this website.
     • Vanilla Bean Gastrique

     Hickory Smoked Bacon Wrapped Shrimp:
     This recipe yields 1 petite portion.  (4 large shrimp)
     The bacon wrapped shrimp and the vegetable medley in the next recipe can be roasted in the oven at the same time.
     Step 1:  Heat a wide sauté pan over medium low heat.
     Add 2 slices of hickory smoked bacon.
     Briefly blanch the bacon on both sides till the fat turns translucent and the bacon is not browned at all.
     Step 2:  Remove the pan from the heat.
     Place the 2 blanched bacon strips on a cutting board.
     Cut the blanched bacon strips in half.
     Step 3:  Peel and devein 4 large shrimp.  (16/20 per pound size)
     Leave the tails on the shrimp.
     Wrap 1 piece of the blanched smoked bacon around each shrimp and fasten the bacon in place with toothpicks.
     Step 4:  Place the smoked bacon wrapped shrimp on a broiler pan or pie tin that is lightly brushed with vegetable oil.
     Lightly season the shrimp with sea salt and black pepper.
     Set the pan aside.
     Step 5:  *Wait to cook the Hickory Smoked Bacon Wrapped Shrimp till the Vegetable Medley in the next recipe is ready to go in the oven!  These two items can be roasted at the same time.
     Step 6:  After the Vegetable Medley is briefly sautéed and it is ready to go in the oven, place the pan of Hickory Smoked Bacon Wrapped Shrimp in the 350ºF oven.
     Roast till the shrimp are fully cooked and golden highlights appear on the hickory smoked bacon.  Flip the shrimp once or twice, so they cook evenly.
     *Try not to overcook the shrimp or they will become dry!
     Step 7:  Remove the pan from the oven and keep it warm on a stove top.
     *The Pan Roasted Vegetable Medley should finish at about the same time.  

     Pan Roasted Vegetable Medley:
     This recipe yields 1 large portion.  
     Step 1:  Medium dice 4 ounces of peeled Russet Potato.  (3/8" cube shapes)
     Place the diced potato in a small sauce pot.
     Add enough water to cover the potato.
     Add 2 pinches of sea salt.
     Place the pot over medium high heat and bring the liquid to a boil.
     Blanch till the diced potato, so it is about half cooked and still firm.  (This only takes a few minutes.)
     Cool the blanched diced potato under cold running water.
     Drain off the water and set the blanched diced potato aside.
     Step 2:  Place a sauté pan over medium heat.
     Add 1 1/2 tablespoons of blended olive oil.
     Add 2 slices of Bermuda Onion that are about 3/8" thick.
     Add the reserved blanched diced potato.
     Add 1/2 cup of thick sliced zucchini.
     Add 1 small Portobello Mushroom that is thick sliced.
     Add 5 thick strips of green bell pepper.
     Add sea salt and black pepper to taste.
     Briefly sauté and toss the vegetables till they just art to cook and a few golden highlights appear.
     Step 4:  Remove the pan from the heat.
     Add 1 pinch of oregano.
     Add 2 pinches of chopped fresh dill weed.
     Toss the ingredients together.
     Step 5:  Place the pan in a 350ºF oven.
     Roast the vegetables till they are tender and golden brown highlights appear.
     Remove the pan from the oven.
     Keep the vegetables warm on a stove top.

     Hickory Smoked Bacon Wrapped Shrimp with Vanilla Bean Gastrique and Pan Roasted Vegetable Medley:
     This recipe yields 1 entrée.
     Step 1:  Mound Pan Roasted Vegetable Medley on the back of a plate.
     Place the Hickory Smoked Bacon Wrapped Shrimp side by side the front half of the plate.
     Step 2:  Pour about 2 tablespoons of the Vanilla Bean Gastrique over the bacon wrapped shrimp and onto the plate.
     Garnish the plate with lemon slices and a dill sprig.
     Serve with a potato or rice of your choice on the side.
   
     Viola!  A café style Hickory Smoked Bacon Wrapped Shrimp petite entrée with an interesting gastrique!  

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