Bacon “Wrapped” Shrimp, by Sandra Yvonne Duke
This was inspired by a dish served at Viva Vallarta, in Canon City, Colorado. Theirs is different in a few ways and, as in most restaurants, to me the portion size is just a tease. They actually wrap their shrimp with the bacon. I don’t. That takes a lot of time and work out of this recipe.
1 pound bacon
1 pound cooked and peeled shrimp (tails are OK)
8 oz mushrooms, sliced
1 bunch green onions, sliced w/green parts
4 cloves garlic, sliced
1 green chili, seeded and sliced
1 jalapeno, sliced
1 small handful dried chili pequin
½ to 1 teaspoon cayenne
¼ teaspoon cumin
Cut bacon strips into quarters and cook on medium high in a large iron skillet (kitchen scissors work great for this and you do not have to cut the slices individually). DO NOT drain grease (the mushrooms will soak up most of it). When bacon is done or almost done reduce heat to medium and add green onions, garlic, green chili, and jalapeno. Cook for one or two minutes. Add mushrooms. Cook for one or two minutes. Add chili pequin, cayenne, and cumin. Cook for about twenty minutes, stirring occasionally. Shake salt and liberally shake paprika over the top, allow to cook for 5 to 10 minutes without stirring. Stir, remove from heat, and serve.
Makes 2-4 servings, depending on how hungry you are!
Today, I served this with a pasta salad (recipe coming soon!). It would also go well with refried beans and Spanish rice or over fettuccini.