• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 3
    OK

    Bacon-Wrapped Shrimp in Tamarind Sauce

    Known for breaking the expectations of Mexican food, Michelin-starred chef Carlos Gaytan of Mexique in Chicago, is taking the traditional bacon wrapped shrimp favorite and giving it a sweet and spicy kick with a tamarind glaze. This easy-to-make recipe will surely leave your guests impressed, while still giving you the time to enjoy the party.


    Ingredients
    18
    large shrimp, peeled and deveined
    18
    fresh epazote leaves*
    9
    slices
    Farmland Hickory Smoked Classic Cut Bacon
    1
    cup
    tamarind glaze
    1
    chile morita**
    1/4
    cup
    orange juice
    2
    Lemons, Juiced
    *
    salt to taste
    *
    sesame seeds
    Directions
    For shrimp: Rinse shrimp and wrap each piece individually with epazote leaves. Cut each bacon slice in half, and then wrap a slice of bacon around each piece of shrimp. Insert toothpick in the center of shrimp to ensure bacon is secured. Grill for 5 minutes on each side or until bacon is crispy and fully cooked.
    For sauce: Combine tamarind glaze, chile morita, orange juice and lemon juice in a sauce pan. Let sauce cook for 20 minutes on low fire or until sauce starts thickening. Mix sauce in a blender until smooth.
    Plating: Pour sauce in the middle of a flat and place shrimp over sauce. Garnish with sesame seeds.
    Notes: *Use cilantro as a substitute for epazote leaves if unavailable. ** Use chipotle chile as a substitute for chile morita if unavailable.

    The base number of servings for this recipe is 3
    OK

    Categories 

    Classic

    Write a Review