Bacon Wrapped Shrimp With Passion Fruit Mustard Recipe

Summary

MethodMain Ingredient

Ingredients

 Passion fruit juice1 Cup (16 tbs)
 Thai red chilies1 , halved lengthwise
 Cumin seeds1⁄2 Teaspoon
 Honey3 Tablespoon
 Thai green chilies1 , coarsely chopped
 Water1 Tablespoon
 Dry mustard1 Tablespoon
 Dijon mustard1 Tablespoon
 Salt To Taste
 Shrimp8 Large, shelled and deveined with tails left on
 Lean bacon slices8 (Thin)
 Hass avocado1 , quartered and thinly sliced
 Extra virgin olive oil1 Tablespoon (For Drizzling)
 Cilantro leaves1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1100 Calories from Fat 466

% Daily Value*

Total Fat 54 g83.8%

Saturated Fat 8.1 g40.5%

Trans Fat 0 g

Cholesterol 436.9 mg

Sodium 1185.4 mg49.4%

Total Carbohydrates 89 g29.7%

Dietary Fiber 12.6 g50.6%

Sugars 67.2 g

Protein 67 g133.2%

Vitamin A 78.1% Vitamin C 81.4%

Calcium 20.7% Iron 55.7%

*Based on a 2000 Calorie diet

Directions

1. In a small saucepan, boil the passion fruit juice with the red chile until reduced to 1/4 cup. about 20 minutes.
2. 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.
3. 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.
4. Light a grill. Wrap each shrimp in bacon. Grill over moderately high heat, turning, until the bacon is lightly charred and the shrimp are cooked through, about 4 minutes.
5. 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 with oil; garnish with passion fruit seeds and cilantro.
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