Shrimp with Bacon
Shrimp with Bacon
Pincho de LangostinoThis delectable combination of shrimp and bacon is enriched with the unmistakable aroma of dry sherry.
Ingrediënten
Makes: 6 Tapas
- 6 large shrimp shelled and deveined
- 6 very thin bacon strips
- 4 tablespoons olive oil
- 1 tablespoon sherry vinegar or red wine vinegar
- ¼ cup dry sherry
- 2 medium tomatoes finely chopped (about 1⅓ cups)
- 2 tablespoons heavy cream
- 2 medium leeks white parts only, trimmed, well washed, and finely chopped
- 2 large eggs lightly beaten
- Bread crumbs for dredging
- Salt
Instructies
- Wrap each shrimp in a bacon strip and secure with a toothpick.
- Set aside.
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
- Stir in the vinegar, sherry, and tomatoes, and cook until the tomatoes break down and a sauce forms.
- Remove from the heat, strain through a fine sieve into a bowl, and discard the solids.
- Return the sauce to the skillet over medium heat.
- Add the cream and cook, stirring, until it thickens and becomes smooth.
- Remove from the heat and set aside.
- In another medium skillet, heat the remaining 2 tablespoons of oil over medium heat.
- Add the leeks and cook, stirring, until they become crispy.
- Transfer them to paper towels to drain.
- Set aside.
- Heat at least ½ inch of oil in a medium skillet over medium-high heat, or better yet, use a deep fryer set at 365°F until a cube of bread turns light brown in 60 seconds.
- Place the eggs and bread crumbs in separate shallow bowls.
- Dip each shrimp in the egg, coat with bread crumbs, and then place them in the hot oil.
- Cook, turning them once, until they are golden brown, approximately 5 minutes.
- Drain on paper towels, season with salt, and sprinkle with the crispy leeks.
- Serve hot.
Notes / Tips / Wine Advice:
Enjoy these delightful and flavorful Spanish dishes!
