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Posts Tagged ‘bacon’

Our dear friend Liz Lawrence first made these for us in Raleigh — Nick and I have been making them ever since. Perfect appetizer if you’re going to be grilling out.

Take a handful of fresh jalapenos and cut off the stem end. Slice them in half lengthwise; remove the seeds and pith (consider wearing gloves so you don’t get capsaicin on your fingers — and then in your eyes or up your nose).  Fill jalapenos halves with cream cheese, then wrap with par-cooked bacon and skewer with a toothpick (about half a slice of bacon per jalapeno have should do).

Grill until jalapenos are done.

The bacon-wrapped shrimp inspired me to mention this as well.

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I’ve decided to resurrect my blog, but dedicate it to cooking. Nick and I generally cook several times a week, and we usually find recipes on the internet or just make them up as we go — and then weeks or months later, we wrack our brains trying to remember what we did! So this blog is as much for us to document the meals we particularly enjoy — and also to share with with family and friends.

One of our favorite recipes is Shrimp O’Grady — named for my parents erstwhile friend Kevin Grady — which is basically shrimp marinated in orange juice and soy sauce, then wrapped with bacon and cooked on skewers on the grill.  We decided to change up the marinade and serve over pasta, and the results were delicious!

Ingredients:

  • 1/2 lb shrimp
  • bacon
  • onion
  • garlic
  • chicken broth
  • heavy cream
  • fresh green beans
  • fresh tomato
  • good parmesan
  • olive oil
  • lime juice
  • lemon juice
  • salt, pepper, garlic powder, paprika

Peel and devein shrimp (about half a pound for two generous servings); marinate for 20-30 minutes in olive oil, lime juice, salt, pepper, with a dash of garlic powder and paprika.

Par-cook bacon in microwave until about “half done”; wrap marinated shrimp with bacon and place onto skewers (half a slice of bacon per shrimp). Set aside.

Gently steam fresh cut green beans — should still be nice and crisp.

Sautee onions until caramelized, then add some fresh crushed garlic; add a little salt and pepper, Deglaze pan with chicken stock and simmer on low.

Place bacon-wrapped shrimp skewers on grill and cook until done.

When shrimp is nearly done, add heavy cream and fresh grated parmesan cheese to onion/garlic/broth mixture.  After cheese is melted, stir in a little lemon juice, some fresh diced tomatoes and the cooked green beans.

Toss with fresh pasta (cooked and drained, of course; linguine is good) and top with bacon-wrapped shrimp off the skewers.

First prepared Wednesday, September 21, 2011

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