Monday, February 23, 2015

Chef Tony Merola® Bacon Wrapped Shrimp

From the Executive at Stello Foods Chef Tony Merola®

12 pieces bacon
2 pounds jumbo shrimp (peeled and deveined, 12 shrimp per pound) 
4 tablespoons Chef Tony Merola® Tomato Jam
3 tablespoons Pape’s Horseradish with Beets or to taste
Zest of 1 lemon

Preheat the oven to 400 degrees F. Line a sheet tray with foil. Heat the grill to medium-high heat.

Add the bacon to the sheet tray and bake until it's halfway done and not yet crisp, about 8 minutes. Remove the bacon to a paper towel-lined-sheet tray to cool completely and drain.

Add the Tomato Jam and Horseradish with Beets to a small bowl and stir.  Then add lemon zest together until blended. Reserve.

Once the bacon is cool, wrap each shrimp with the half slice of bacon and thread with a skewer. Thread the shrimp through the center of its body and through the bacon, securing it. Thread 3 shrimp per skewer.

Grill the shrimp until the bacon is crisp and the shrimp is opaque and cooked through, 3 to 4 minutes on each side. Brush the shrimp on both sides with the glaze the last 3 minutes of grilling. 

4 to 6 servings 

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