Saturday, October 10th 2009, 6:50 pm
INGREDIENTS:
30ea shrimp, peeled and deveined
15ea bacon strips. Par-baked, cooled and halved
Salt and freshly ground black pepper to taste
30ea Bamboo skewers
For Glaze:
1 pineapple puree
1 cup brown sugar
1/2 cup plum wine
1ea garlic clove, minced
1 tbsp soy sauce
Sriracha to taste
Salt and freshly ground black pepper to taste
For Garnish:
2 1/2 oz green onions, thin bias cut
3 oz coconut, toasted
DIRECTIONS:
1. Season shrimp with salt and pepper, then wrap with bacon half.
2. Place skewer through the bacon and shrimp, reserve for later use.
3. In a non-reactive pan bring pineapple puree, brown sugar, plum wine, garlic and soy sauce to a simmer and cook until it becomes thick and glossy.
4. Strain and season with sriracha, salt and pepper.
5. Pre-heat oven to 400 degrees F. Place skewers on a bake sheet and brush with a small amount of glaze. Bake until the shrimp turns white, about ten minutes.
6. Remove and arrange on platter and chill. Garnish with coconut and green onions for service.
October 10th, 2009
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