Best Bacon Wrapped Shrimp With Passion Fruit Mustard And Avocado Recipes

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BORA BORA BACON-WRAPPED SHRIMP WITH PASSION FRUIT MUSTARD



Bora Bora Bacon-Wrapped Shrimp With Passion Fruit Mustard image

Star chef Jean-Georges Vongerichten follows a morning of Jet-skiing on a turquoise lagoon with an exuberant afternoon of creating recipes for his new Bora Bora restaurant. He planned to punch up his shrimp with a simple mustard sauce, but the spectacular passion fruits on Bora Bora gave his sauce a tangy kick. Store-bought passion fruit juice also works well if you can't make it to the island to pick the fruits.

Provided by Annacia

Categories     < 60 Mins

Time 34m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup passion fruit juice
1 Thai red chili pepper, halved lengthwise
1/2 teaspoon cumin seed
3 tablespoons honey
1 thai green chili pepper, coarsely chopped
1 tablespoon water
1 tablespoon dry mustard
1 tablespoon Dijon mustard
salt
8 large shrimp, shelled and deveined with tails left on
8 thin slices lean bacon
1 Hass avocado, quartered and thinly sliced
extra-virgin olive oil, for drizzling
1 passion fruit, halved and seeds scooped out
cilantro leaf, for garnish

Steps:

  • In a small saucepan, boil the passion fruit juice with the red chile until reduced to 1/4 cup, about 20 minutes.
  • Meanwhile, in another saucepan, toast the cumin seeds over moderate heat until fragrant.
  • Add the honey and green chile and bring to a simmer, remove from the heat and let stand for 15 minutes.
  • Strain the honey and stir in 1 teaspoon of the water.
  • In a bowl, blend the dry mustard with the remaining 2 teaspoons of water; let stand for 5 minutes.
  • Stir in the Dijon mustard.
  • Strain the reduced passion fruit juice into the mustard and season with salt.
  • Fire your grill and wrap each shrimp in a slice of bacon.
  • Grill the shrimp over moderately high heat, turning a few times, until the bacon is lightly charred and the shrimp are cooked throughout, about 4 minutes.
  • Fan the avocado slices on each plate and top with the shrimp. Spoon the mustard around the shrimp, then spoon the honey around the mustard. Drizzle the shrimp with olive oil, garnish with the passion fruit seeds and cilantro and serve.

Nutrition Facts : Calories 215.9, Fat 13.5, SaturatedFat 3.2, Cholesterol 34.1, Sodium 287.2, Carbohydrate 20.1, Fiber 3.5, Sugar 14.8, Protein 6.2

CRISPY PANKO SHRIMP SALAD



Crispy Panko Shrimp Salad image

In this quick five-ingredient dish, Dijonnaise (a flavorful mixture of mustard and mayo) binds panko crumbs to the shrimp and also adds creaminess to the dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 7

1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground pepper
6 tablespoons Dijonnaise
3/4 cup panko breadcrumbs
4 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved
8 cups spring-mix greens

Steps:

  • Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere.
  • Heat 3 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crisp, and just cooked through, about 5 minutes. Transfer to a wire rack.
  • In a large bowl, whisk together remaining 2 tablespoons Dijonnaise, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp.

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