' Bacon wrapped shrimp with spicy peach glaze - Vino Mas
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Bacon wrapped shrimp with spicy peach glaze

Ingredients:
Bacon wrapped shrimp
  • 1 pound raw jumbo shrimp peeled and veins removed
  • ½ pound bacon strips cut in half
  • Fresh cracked black pepper
Ingredients for spicy peach glaze
  • 1½ c ripe peaches, peeled and roughly chopped
  • ¼ c raw honey
  • 2 tbsp soy sauce
  • 1 tbsp garlic
  • 1 tbsp Dijon mustard
  • ½ tsp red pepper flakes
  • ½ c water, divided
  • 1 T lemon juice
  • zest of 1 lemon (opt)
  • pinch of salt
  • 3-4 t cornstarch
  • 1 T butter
Ingredients for brussels sprouts with carmelized onions, pine nuts and feta
  • 1 pound brussels sprouts washed, ends chopped off and cut in halves or quarters lengthwise
  • 2 tbsp olive oil for roasting brussels sprouts
  • 1 tbsp butter for cooking onions
  • 1 large onion
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp pine nuts
  • 1 ½ oz feta cheese crumbled

Directions: 
1. Preheat oven to 450 degrees.
2. Line two large baking sheets with baking paper/tinfoil.
3. Wrap shrimp with bacon and secure with toothpick if necessary.
4. Arrange on one large baking sheet, season with black pepper and set aside.
5. Drizzle oil on brussels sprouts, mix thoroughly and spread evenly on second baking sheet.
6. Sprinkle with salt and pepper, place in oven for 20 - 25 minutes or until golden brown and slightly crispy.
7. Meanwhile, carmelize the onions by cooking in frying pan with butter over medium heat. Let cook for around 15 - 20 minutes stirring periodically.
8. Make spicy peach glaze - recipe below*
9. When brussel sprouts are finished, toss with carmelized onions and 2 tbsps of spicy peach glaze.
10. Place shrimp in oven and baste with the spicy peach glaze, flipping every 2 minutes until bacon is crisp and center of shrimp are opaque. This should take around 8 - 10 minutes.
11. Place brussels sprouts in serving bowl and top with feta cheese, pine nuts and shrimp. Excess peach glaze can be used as a dipping sauce or drizzled on top of shrimp.

Directions spicy peach glaze: *this can be made ahead of time
1. Place all ingredients (except ¼ cup water and cornstarch) in a small saucepan.
2. Stir to combine and bring to a slow boil over medium heat. Simmer for approximately 3-4 minutes, stirring occasionally.
3. While peaches are cooking, mix the cornstarch with the remaining ¼ cup of water and set aside.
4. Remove peach mixture from heat and puree fruit with immersion blender or food processor until completely smooth. Pour back into saucepan.
5. Return pan to stove top, whisk the cornstarch slurry once more before pouring it into the peaches and continue to whisk over low heat until glaze thickens.
6. Add butter and whisk until combined, set aside.

Paired with Bianchi Pinot Grigio (September 2024 wine club)
Recipes adapted from backporchpaleo.com and heygrillhey.com

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