Bacon-Wrapped Shrimp With Rosemary And Stilton Recipe - Cooking Index
Bacon-Wrapped Shrimp With Rosemary And Stilton Recipe - Cooking Index
"The recipes here reflect my British roots, but not necessarily my family traditions," writes Mairi Morrison of London, England. "Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasn't until I moved to Europe that I became really interested in food. Here in London my social life is centered around the table. I really like this dish because it is typically British, and perfect for a rainy winter evening in London."
Type: Fish, Shellfish| 20 | Uncooked large shrimp - peeled, deveined | |
| 1 tablespoon | 15ml | Chopped fresh rosemary - more or less |
| Freshly-ground black pepper - to taste | ||
| Balsamic vinegar - as needed | ||
| 10 | Bacon slices - halved crosswise | |
| Crumbled Stilton cheese - as needed = (or other blue cheese) |
Arrange shrimp on baking sheet. Sprinkle with rosemary, ground black pepper, and several splashes of vinegar. Wrap each in bacon, covering completely; secure with toothpick. (Can be prepared 8 hours ahead. Cover and chill on sheet.)
Preheat broiler. Broil shrimp 4 to 5 inches from heat source until shrimp are cooked through and bacon is browned, watching carefully to prevent burning, about 5 minutes per side. Remove toothpicks. Transfer shrimp to platter. Sprinkle hot shrimp with cheese and serve.
Source:
"Bon Appetit, December 2001"
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