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Category: Seafood
Prep Time: Cook Time: Total Time:
Port reduction
2 cups Ruby Port (500 ml)
1/2 cup superfine sugar
1 1/2 tsp whole black peppercorns
2 fresh Rosemary Sprigs
Stilton Butter
1 lb. unsalted sweet cream butter
1 cup Stilton Blue cheese, crumbled
1/2 cup crisp bacon, chopped fine
1 sprig Rosemary, chopped fine
Shrimp
4 thin crosswise slices Applewood-smoked bacon (1/4 lb), cut into thirds
16 (10/15 Count) shrimp
1 tbsp extra-virgin olive oil
6 oz Stilton Butter (recipe above)
1 recipe Port Reduction (recipe above)
For the Port Reduction, bring Port, superfine sugar, peppercorns, and Rosemary to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved. Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes). Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 15 minutes. Transfer to a bowl and cool. Set aside.
For the stilton Butter whip butter to light and fluffy consistency. Add remaining ingredients and mix thoroughly. Set aside.
NOTE: The butter can be used immediately, or you may create various shapes by using parchment paper or a pastry bag with your favorite "frosting" tips. Rolling butter in parchment paper allows you to store it for up to 1 month in the freezer.
To Roll in Parchment Paper: Lay one 10 x 14 inch piece of parchment on the counter. Use rubber spatula to scrape butter from bowl onto the lower third of the paper. Lift bottom of paper, and then fold over to cover butter completely; use hands to shape into a cylindrical form. Once it is shaped, roll butter in paper to the opposite edge (like a Tootsie Roll); twist edges to seal.
Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain.
Pat shrimp dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each shrimp and pierce shrimp with a wooden pick to secure. Heat olive oil in cleaned skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until bacon is browned and shrimp are opaque, about 5 minutes total, take skillet of the heat add the stilton butter and agitate the skillet to coat shrimp with the butter. Transfer to a plate and serve with Port reduction for dipping. Makes 16 Hors d’oeuvres or 4 Entree Servings
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BACON-WRAPPED SHRIMP WITH ROSEMARY AND STILTON
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Category: Seafood
Prep Time: Cook Time: Total Time:
Port reduction
2 cups Ruby Port (500 ml)
1/2 cup superfine sugar
1 1/2 tsp whole black peppercorns
2 fresh Rosemary Sprigs
Stilton Butter
1 lb. unsalted sweet cream butter
1 cup Stilton Blue cheese, crumbled
1/2 cup crisp bacon, chopped fine
1 sprig Rosemary, chopped fine
Shrimp
4 thin crosswise slices Applewood-smoked bacon (1/4 lb), cut into thirds
16 (10/15 Count) shrimp
1 tbsp extra-virgin olive oil
6 oz Stilton Butter (recipe above)
1 recipe Port Reduction (recipe above)
For the Port Reduction, bring Port, superfine sugar, peppercorns, and Rosemary to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved. Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes). Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 15 minutes. Transfer to a bowl and cool. Set aside.
For the stilton Butter whip butter to light and fluffy consistency. Add remaining ingredients and mix thoroughly. Set aside.
NOTE: The butter can be used immediately, or you may create various shapes by using parchment paper or a pastry bag with your favorite "frosting" tips. Rolling butter in parchment paper allows you to store it for up to 1 month in the freezer.
To Roll in Parchment Paper: Lay one 10 x 14 inch piece of parchment on the counter. Use rubber spatula to scrape butter from bowl onto the lower third of the paper. Lift bottom of paper, and then fold over to cover butter completely; use hands to shape into a cylindrical form. Once it is shaped, roll butter in paper to the opposite edge (like a Tootsie Roll); twist edges to seal.
Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain.
Pat shrimp dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each shrimp and pierce shrimp with a wooden pick to secure. Heat olive oil in cleaned skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until bacon is browned and shrimp are opaque, about 5 minutes total, take skillet of the heat add the stilton butter and agitate the skillet to coat shrimp with the butter. Transfer to a plate and serve with Port reduction for dipping. Makes 16 Hors d’oeuvres or 4 Entree Servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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