Another shrimp appetizer

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If you sense a trend, it's true, I love shrimp.

We're having a mother's day cookout and I want to bring an appetizer
along with the steaks I'm bringing. My SIL's mother wants to have a
beef roast cooked her way, which is basically shoe leather to our
families standards. It will be marinated and grilled until it's over
cooked. I'd like to have beef, and I know my mom will, but we like it
mostly still kicking, so I'm bringing several flat iron steaks that were
on sale.

Back to the shrimp, I found a recipe that sounds really good! It's raw
butterflied shrimp stuffed with a garlicky herb cream cheese, folded
back up over the stuffing and wrapped with very small strips of bacon.
Then wrapped with puff pastry strips in a spiral around the shrimp and
baked until golden.

This is an adaption of the recipe I found. The original called for that
already-mixed garlic herb cheese spread, and the bacon cooked and
crumbled into it before stuffing the shrimp. I saw a comment from
another poster who suggested wrapping the bacon around the shrimp before
wrapping in puff pastry, so I thought that would be good. Do you think
everything would cook sufficiently if the bacon wasn't pre-cooked and
added to the cheese? Shrimp doesn't take long to cook so I think that
should cook fine this way.

Here's the recipe:
http://www.puffpastry.com/recipedetail.aspx?recipeID=60542

TIA!!
 
On 02/05/2011 7:31 PM, Cheryl wrote:

Sounds good, but since you ask..... it's way too much work for shrimp.
Shrimp is good with simple preparations, marinated and grilled, poached
and served with cocktail sauce. As good as your recipe sounds, IMO it is
way more effort than is needed for a shrimp dish.
 
On 5/2/2011 7:54 PM, Dave Smith wrote:

I don't mind extra work for something that is good simple in it's own
right, but I also like the sound of the combination of flavors in this
recipe. My mistake about a reviewer suggesting wrapping the shrimp with
bacon; they suggested Serrano ham rather than bacon. I've never had
that, but maybe it's like prosciutto? Even that sounds good. My real
question rather than not doing it this way was if the bacon would cook
and not leave the puff pastry soggy with grease. The more I think about
it, it probably would be soggy. But I am interested in others thoughts
on this.
 
On May 2, 5:17?pm, Cheryl wrote:

The Spanish Table stores have real Jamon Serrano. It's $36 a lb. To me
that's too much for a backyard bbq where even hot dogs taste good.


Shrimp on a skewer. Slap a sauce on for the last minute of cooking.
 
Cheryl wrote:

I pan fry it to the soft stage before using it
to wrap prawns or pieces of chicken breast.
That renders off a lot of the fat and ensures
it's safe to eat.
 
Cheryl wrote:

I'm going to say that the bacon will need to be partially precooked
before assembly if it's to be fully cooked in the 10 minutes that the
shrimp and pastry will need to cook. I'd go with the cooked and crumbled
bacon of the original recipe. I expect the test kitchen that developed
the recipe tried a bacon wrap option and rejected it due to cooking time
issues.
 
On Mon, 02 May 2011 19:54:40 -0400, Dave Smith
wrote:


I agree with you, but shrimp is good wrapped in bacon and grilled. I
don't go to all that trouble, but I won't turn it down if my son does.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Mon, 02 May 2011 20:17:48 -0400, Cheryl
wrote:


My first reaction was to use prosciutto instead of bacon, because it's
thinner, crisps up faster and doesn't have as much fat as bacon.


Without having tried the recipe as written, that's what I think too.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On 5/3/2011 10:39 AM, jmcquown wrote:

I have wrapped shrimp with bacon, but you must precook the bacon a
little - just until it's pliable to wrap the shrimp. It will finish
cooking for the few minutes it takes the shrimp to cook. I'm not sure
how to do it with puff pastry on top of the bacon. It sounds like too
much.

Rusty in MD
 
On Mon, 02 May 2011 19:31:28 -0400, Cheryl
wrote:



That has very little chance of making a road trip. There's too many
other things to do with shrimp. It looks interesting and I'd like to
try one but I think you'd need to serve them immediately.

Lou
 
On 03/05/2011 12:18 PM, Rusty wrote:


I think you are right. Somewhere along the line in this shrimp
appetizer thread I followed a link and saw a picture of the shrimp
wrapped in pastry, and it is possible that most of the fat drains out.
The idea of a bunch of bacon fat congealing inside a pastry that is
already quite rich makes me almost queasy. Prosciutto OTOH.....

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Topic Review (Newest First) 05-03-2011 11:57 PM Cheryl Another shrimp appetizer
On 5/3/2011 1:29 PM, Lou Decruss wrote:
The cookout is at my brother's house, and he's about 5 mins from me.
But, after reading the replies, I'm not sure what I'll do just yet.
Still mulling it over. But that recipe with the garlic herb cheese
"stuffing" sure sounds good. Maybe the prosciutto would be the right
choice.
Thanks for all the ideas and replies everyone who replied! 05-03-2011 08:48 PM Dave Smith Another shrimp appetizer
On 03/05/2011 12:18 PM, Rusty wrote:
I think you are right. Somewhere along the line in this shrimp
appetizer thread I followed a link and saw a picture of the shrimp
wrapped in pastry, and it is possible that most of the fat drains out.
The idea of a bunch of bacon fat congealing inside a pastry that is
already quite rich makes me almost queasy. Prosciutto OTOH.....
 
On 5/3/2011 1:29 PM, Lou Decruss wrote:

The cookout is at my brother's house, and he's about 5 mins from me.
But, after reading the replies, I'm not sure what I'll do just yet.
Still mulling it over. But that recipe with the garlic herb cheese
"stuffing" sure sounds good. Maybe the prosciutto would be the right
choice.

Thanks for all the ideas and replies everyone who replied!
 
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