Wednesday, September 18, 2002
Bite with Belkys: Shrimp Crown
Almost everyone loves shrimp, but most people only know how to prepare it one way. So we've got a new, succulent recipe for you.
Bluewater Cafe and Grille
100 Chop Plaza
305-577-1000 ext. 4300
Shrimp and Chardonnay Festival on September 19 & 20, 2002
Serves 4 persons
Shrimp wrapped in apple bacon with asparagus and Balsamic Syrup
24 Raw 16/20ct. Shrimp Peeled and Devained
24 slices of Apple smoked Bacon or any kind of bacon
16 pieces of cooked asparagus tips
1 bottle of balsamic vinegar (reduced to syrup)
Salt and Pepper
Fresh chopped herbs to taste
1/4 cup Butter
Wrap Shrimp individually with Bacon and secure with a toothpick.
Sprinkle shrimp with fresh parsley, oregano, thyme, salt and pepper and drizzle fresh lemon juice over them.
Meanwhile, reduce Balsamic Vinegar until syrup consistency and place in Squeeze bottle.
Now, place the shrimp in a hot pan with olive oil and let them brown lightly.
When they've gotten their color, remove the toothpicks and turn them over and let the other side brown lightly, then put the shrimp in the oven for a few minutes.
Heat Asparagus with salt and pepper and a touch of butter (set and keep warm)
Assemble the shrimp on plate with tails up.
Serve with asparagus and drizzle balsamic vinegar around dish.