Start your Holiday gathering with a little nibble to get the appetite started. Shrimp, wrapped in bacon, seared and set upon a dollop of guacamole before being drizzled with a tequila reduction is sure to whet everyone's appetite and leave them begging for just one more bite.
Welcome to the December 2020 edition of Fish Friday Foodies........
This party is being hosted by my friend Cam of Culinary Adventures with Camilla. Cam invited us all to join her saying:
"Let's make some diminutive seafood bites. Amuse-bouche are single, bite-sized hors d'Ĺ“uvre. Get creative with a seafood-based amuse-bouche and we can all have a virtual #FishFridayFoodies holiday party."
Let's see what we're nibbling on........
Drunken Shrimp
Ingredients
- 8 Jumbo Shrimp, peeled, deveined, tail left intact
- 4 slices thin cut bacon
- 1 T. canola oil
- 1 clove garlic, minced
- 1/4 c. tequila
- 1/4 c. chicken broth
- 1 1/2 T. butter
- 1/2 c. guacamole (my recipe)
Instructions
- Cut the bacon in half crosswise. Wrap a half a piece of bacon around each shrimp.
- Heat the oil in a large skillet over medium high heat. When hot, add the shrimp and sear for about 3 minutes, until crisped and browned. Flip and cook until crisped on the second side, a couple of minutes longer. Flip and cook one more minute, flip and cook another half a minute. Place onto a paper towel lined plate to drain.
- Discard any fat in the pan. Return the pan to the heat and add the garlic, stirring for about 15 seconds. Add the tequila, cook and stir, scraping up any browned bits stuck to the bottom of the pan, until reduced by half. Add the broth and continue to boil until reduced by half again. Stir in the butter until melted. Remove from heat.
- Divide the guacamole between 8 small appetizer plates. Place a shrimp on top of each dollop of guacamole. Drizzle with the sauce and serve.
Notes:
Adapted from a recipe found in Celebration; Recipes for Cooper's Hawk family and friends
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Shrimp and tequila!? Delish. Thanks for joining the party and I can't wait to try this soon, Wendy.
ReplyDeleteEasy peasy and delicious Cam.
DeleteOhhh those sound absolutely amazing! What a perfect way to kick off any gathering!
ReplyDeleteThese were served with Margaritas and followed by chicken enchiladas.
DeleteThat's a very appealing flavor combination! I used to make shrimp cooked in sherry with garlic that probably has some elements in common.
ReplyDeletebe safe... mae at maefood.blogspot.com
That sounds equally as good Mae.
DeleteExquisite ! -Cathy -
ReplyDeleteThanks Cathy.
DeleteLooks so delicious!
ReplyDeleteIt certainly was Sneha.
DeleteYum, my mouth started watering when I read the ingredients. I love the combo of tequila, shrimp and lime, but had never thought of doing bacon instead of the lime. Hmmm, I may just have to take some shrimp out of the freezer and show them a good time. ;)
ReplyDeleteEnjoy Sid, it's wonderful.
DeleteI can't believe I missed commenting on this! This sounds wonderful, plus seeing your photo of Spicy Citrus Shrimp brings back memories!
ReplyDeleteThat's an oldie but goodie.
DeleteWe go to Coopers all the time for these drunken shrimp. Now we can make ourselves. Tank you for sharing. We will still go to Coopers. LOL
ReplyDeleteYes, we love the restaurant too and it is just a bonus to be able to make some of our favorite recipes at home.
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