07 November 2013

New Orleans Chef Holiday Appetizer: Bacon-Wrapped Shrimp with Rosemary and Stilton




From Denny:  This is an upscale version of the classic shrimp rolled in bacon appetizer.  New Orleans Chef Anthony Spizale of The Rib Room - in the heart of the French Quarter - has definitely kicked up the taste levels on this recipe.

This tasty version is rich with the spectacular Stilton butter coating all over the shrimp just as you finish cooking it.  Then, to gild the lily, there is the Port Wine reduction sauce for dipping.  Definitely a "wow!" recipe sure to impress during the holiday season or for that special dinner.


Santa Jingle Woven Throw Pillow


Santa Jingle Woven Throw Pillow






Bacon-Wrapped Shrimp with Rosemary and Stilton

From:  Chef Anthony SpizaleThe Rib Room, New Orleans




Ingredients: 

Port reduction
2 cups Ruby Port (500 ml)
1/2 cup superfine granulated sugar
1 1/2 teaspoons whole black peppercorns
2 fresh Rosemary Sprigs


Stilton Butter
1 lb. unsalted sweet cream butter
1 cup Stilton Blue cheese, crumbled
½ cup crisp bacon, chopped fine
1 sprig Rosemary, chopped fine


Shrimp
4 thin crosswise slices Applewood-smoked bacon (1/4 lb), cut into thirds
16 Wild Caught 10/15 Count Louisiana Shrimp
1 tablespoon extra-virgin olive oil
6 oz Stilton Butter (recipe above)
1 recipe Port Reduction (recipe above)



Directions: 

Servings:  Makes 16 Hors d’oeuvres or 4 Entree Servings

For the Port Reduction:  bring Port, superfine sugar, peppercorns, and Rosemary to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved. Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes). Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 15 minutes. Transfer to a bowl and cool. Set aside.

For the Stilton Butter:  whip butter to light and fluffy consistency. Add remaining ingredients and mix thoroughly. Set aside.

NOTE:  The butter can be used immediately, or you may create various shapes by using parchment paper or a pastry bag with your favorite "frosting" tips. Rolling butter in parchment paper allows you to store it for up to 1 month in the freezer. 

To Roll in Parchment Paper:  Lay one 10" x 14" piece of parchment on the counter. Use rubber spatula to scrape butter from bowl onto the lower third of the paper. Lift bottom of paper, and then fold over to cover butter completely; use hands to shape into a cylindrical form. Once it’s shaped, roll butter in paper to the opposite edge (like a Tootsie Roll); twist edges to seal. 

Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain.

Pat shrimp dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each shrimp and pierce shrimp with a wooden pick to secure.

Heat olive oil in cleaned skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until bacon is browned and shrimp are opaque, about 5 minutes total, take skillet off the heat, add the Stilton Butter and agitate the skillet to coat shrimp with the butter.

Transfer to a plate and serve with Port reduction for dipping.



If you find yourselves in New Orleans this holiday season then check out the menu at The Rib Room in the heart of the French Quarter for Thanksgiving:



Thanksgiving 2013 Menu

POSTED ON NOVEMBER 7, 2013

For the Table

Popovers with Mushroom Catsup

First Course Selections

Seafood Gumbo with Green Onion Popcorn Rice
Butternut Squash Bisque with Candied Pecan Cream
Charred Chicken Oysters with Sweet Corn, Cherry Tomatoes and Okra
P&J Oyster Gratin: Herbed Butter, Poached Oysters, Parmesan Bacon Crust
Rib Room Salad: Assorted Greens with French Bread Croutons

Main Course Selections

Rotisserie Turkey Roulade: White and Dark Meat Turkey, Roasted Winter Squash,
Andouille Cornbread Dressing and Turkey Gravy
Roasted Prime Rib of Beef with Horseradish Crème Fraiche, Loaded Dauphine
Potatoes and Au Jus
Blue Crab Crusted Red Fish with Oyster Stuffing and White Wine Butter
Boudin Benedict: Poached Eggs, House Made Boudin, Tomato Hollandaise, Cream Biscuit

Dessert

Warm Sweet Potato Pie with Creole Cream Cheese Ice Cream
Praline Cheesecake
*entrée price is inclusive of an appetizer and dessert*


Santa Jingle Women's Light Pajamas





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