May 9, 2014 3:57 PM by Alyssa Reilly

News 4 Cooks: Bacon wrapped shrimp in red chili cream sauce


Bacon Wrapped Shrimp
16 large (16-20) shrimp peeled and deveined
1 cup of queso fresco cut into 1 inch long and approximately 1/2 inch square
8 pieces of smoked bacon thin sliced cut in half (jalapeno smoked recommended)

Red Chili Cream Sauce
2/3 cup of white wine
1/3 cup of shrimp stock
1 oz of new mexico red chili puree (uncooked)
1/3 cup of whipping cream
3 oz of flour
3 oz of butter


Bacon Wrapped Shrimp

1. Cut large end of the shrimp so that it may sit tail pointing up.

2. Lay a slice of bacon with a piece cheese on top.

3. Set shrimp on cheese and wrap the bacon around the shrimp and secure with toothpick.

4. Bake at 350 degrees for about 12 minutes.

5. Serve on a bed of chopped cabbage and top with red chili cream sauce.

Red Chili Cream Sauce

1. Reduce white wine by half.

2. Add shrimp base and chili and bring to a boil.

3. Blend butter and flour together and roll into marble size balls.

4. Use this to tighten your sauce, and add cream.

5. Serve warm over bacon wrapped shrimp or any of your favorite seafoods.


For more information on Jonathan's Cork, click here.


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