Tuesday, March 13, 2012

Recipe: Bacon Wrapped Shrimp with Minted Sweet Pea Mash and Tomato Vinaigrette

Long ago we filmed a fun show with Chef Oliver Friendly to prepare a simple meal with locally grown produce and humanely raised meat from DC-area farmers markets. While commercial organic markets provide a great service, the food at the Farmers Markets is fresher and better for you.

These Bacon Wrapped Shrimp are scrumptious Spring treat!

Bacon Wrapped Shrimp
Farmers Market Supper

1 pound Shrimp
Bacon to wrap

Heat oven to 450 degrees. Wrap each shrimp with a slice of bacon, tucking the end into the bacon wrapping. Roast for 6-12 minutes, flipping once, till bacon is crispy and shrimp in done. Then you eat it, then you smile.

Tomato Vinaigrette
The tomatoes add body and richness this delicious dressing.

6 plum tomatoes, peeled and deseeded
1 shallot
2 Tbl Nice Balsamic Vinegar
Oil to emulsify

Place the tomato fillets in the blender. Add the shallots and vineagar. Puree till smooth.

While running, slowly pour the oil into the mixture till it becomes thick and aioli. Season with Salt and Pepper. Then you eat it, then you smile.
Minted Sweet Pea Mash/Puree
Serves 2
8 oz sweet peas
2 Tbl chiffonade mint
2 Tbl minced shallot
¼ cup white wine
¼ cup chicken stock

In a sauce pot boil 4 cups water with 2 Tbl salt. Add peas, cook till tender. Remove from water and drain in sink, run cold water over the peas till cool. Set peas aside. Place a sauté pan over medium heat. Add 1 Tbl butter and the shallots, sweat the shallots. Add wine, reduce till almost gone. Add chicken stock, reduce by half. Place the peas and shallots broth in a blender. Puree till smooth. Salt and Pepper to taste. Then you eat it, then you smile.

Photos by Ashley Mosley

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