Recipe: Cognac Shrimp Wrapped in Bacon
Appetizers and SnacksCOGNAC SHRIMP WRAPPED IN BACON
12 jumbo shrimp
1/4 cup cognac
12 fresh sage leaves (or 1 tsp. dried)
6 thin slices lean bacon
Freshly ground black pepper
1 lemon, cut in wedges
4 bamboo skewers
Remove the shrimp shells but leave the tails on. Devein if desired. Marinate the shrimp in the cognac for 30 minutes to an hour. If using dried sage, add it to the cognac marinade.
Preheat the broiler.
Cut the bacon slices in half lengthwise.
Drain the shrimp, but reserve the marinade (see note below). Wrap each shrimp in a piece of bacon. Thread the shrimp on skewers, placing fresh sage leaves (if using) between them. Add a generous grind of pepper.
(These may be prepared one day in advance, covered and refrigerated.) Wrap the skewers' ends with foil to prevent burning.
TO COOK:
Broil for about 5 minutes per side. The shrimp should be just cooked, pink and tender without being tough, and the bacon cooked through. Remove the foil.
Serve warm with lemon wedges and garnish with any remaining sage leaves.
*Boil the reserved cognac marinade and any pan juices from the shrimp for 2-3 minutes. You can use this as a sauce (served with bread for sopping it up), or as a base for a pasta side dish, adding olive oil and flavorings of your choice, such as parsley, garlic and lemon juice.
Makes 4 servings / bar bites
Source: Great Bar Food at Home by Kate Heyhoe and Alexandra Grablewski
12 jumbo shrimp
1/4 cup cognac
12 fresh sage leaves (or 1 tsp. dried)
6 thin slices lean bacon
Freshly ground black pepper
1 lemon, cut in wedges
4 bamboo skewers
Remove the shrimp shells but leave the tails on. Devein if desired. Marinate the shrimp in the cognac for 30 minutes to an hour. If using dried sage, add it to the cognac marinade.
Preheat the broiler.
Cut the bacon slices in half lengthwise.
Drain the shrimp, but reserve the marinade (see note below). Wrap each shrimp in a piece of bacon. Thread the shrimp on skewers, placing fresh sage leaves (if using) between them. Add a generous grind of pepper.
(These may be prepared one day in advance, covered and refrigerated.) Wrap the skewers' ends with foil to prevent burning.
TO COOK:
Broil for about 5 minutes per side. The shrimp should be just cooked, pink and tender without being tough, and the bacon cooked through. Remove the foil.
Serve warm with lemon wedges and garnish with any remaining sage leaves.
*Boil the reserved cognac marinade and any pan juices from the shrimp for 2-3 minutes. You can use this as a sauce (served with bread for sopping it up), or as a base for a pasta side dish, adding olive oil and flavorings of your choice, such as parsley, garlic and lemon juice.
Makes 4 servings / bar bites
Source: Great Bar Food at Home by Kate Heyhoe and Alexandra Grablewski
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Satay Meatballs
- Spicy Applebutter Barbeque Sauce for Wings
- Honey and Nut Glazed Brie (using brandy and pecans)
- Swiss Cheese Kabobs (with bacon and olives, 1960's)
- Blue Cheese Dip with Bacon and Smoked Almonds (served warm) (make ahead)
- Maple-Glazed Chicken Wings (using hoisin sauce and orange juice, baked)
- Sweet-Tart Franks for a Crowd (microwave)
- Low Fat Mushroom Phyllo Triangles
- Roasted Nut Chicken Pate
- Guacamole with a Southwestern Kick (with roasted corn and roasted red pepper)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute