Recipe and photos contributed to Hispanic Kitchen by Veronica Shine
The Spanish adore the combo of bacon and shrimp (prawns). Bacon is cured and air-dried in the same fashion as their famous serrano ham. The shrimp wrapped in bacon can be found at most tapas bars, and of course served at the chiringuitos, beachside eateries open during summer.
This recipe, “Tocino asado a la parrilla con gambas” (barbecued shrimp wrapped in bacon) is served several different ways and works well as the final hurrah to the summertime celebrations. It will serve 8 as an appetizer or 4 as an entrée.
24 large/jumbo shrimp (shelled, clean and deveined)
12 slices of bacon cut in half
2 tablespoons olive oil
1/2 cup chopped onions
4 crushed garlic cloves
½ cup tomato sauce
1 tablespoon tomato paste
1/4 cup water
3 tablespoons brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon mustard (dry or Dijon)
Dash of cayenne pepper
A pinch of saffron
Salt and pepper to taste
Wedges from 4 lemons
1 cup of dry sherry for marinating
1 whole clove of garlic
Soak the shrimp for a few hours or overnight in sherry, clove of garlic, chopped parsley and ground pepper.
Add olive oil to a skillet and when warm add onions and garlic. Sauté until soft and transparent.
Blend in tomato sauce and water, followed by brown sugar, vinegar, mustard, saffron, cayenne pepper and tomato paste.
Stir continuously, simmer uncovered for 15 minutes.
Remove from heat and stir in the shrimp and let stand for 15 minutes.
Wrap each shrimp with a piece of bacon and secure with a toothpick.
On a well grease and high heat griddle, grill or barbecue, place on the shrimp and wrapped bacon and cook for 3 to 4 minutes. Turnover and cook the remaining side until the bacon is crisp.
Squeeze over the juice of the lemon wedges and serve immediately.
By reheating the sauce used to marinate the shrimp, serve it as a dipping sauce.