Bora Bora Bacon Wrapped Shrimp With Passion Fruit Mustard Food

BORA BORA BACON-WRAPPED SHRIMP WITH PASSION FRUIT MUSTARD

Bora Bora Bacon-Wrapped Shrimp With Passion Fruit Mustard image

Star chef Jean-Georges Vongerichten follows a morning of Jet-skiing on a turquoise lagoon with an exuberant afternoon of creating recipes for his new Bora Bora restaurant. He planned to punch up his shrimp with a simple mustard sauce, but the spectacular passion fruits on Bora Bora gave his sauce a tangy kick. Store-bought passion fruit juice also works well if you can't make it to the island to pick the fruits.

Provided by Annacia

Categories < 60 Mins

Time 34m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup passion fruit juice
1 Thai red chili pepper, halved lengthwise
1/2 teaspoon cumin seed
3 tablespoons honey
1 thai green chili pepper, coarsely chopped
1 tablespoon water
1 tablespoon dry mustard
1 tablespoon Dijon mustard
salt
8 large shrimp, shelled and deveined with tails left on
8 thin slices lean bacon
1 Hass avocado, quartered and thinly sliced
extra-virgin olive oil, for drizzling
1 passion fruit, halved and seeds scooped out
cilantro leaf, for garnish

Steps:

In a small saucepan, boil the passion fruit juice with the red chile until reduced to 1/4 cup, about 20 minutes.
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.
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.
Fire your grill and wrap each shrimp in a slice of bacon.
Grill the shrimp over moderately high heat, turning a few times, until the bacon is lightly charred and the shrimp are cooked throughout, about 4 minutes.
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 the shrimp with olive oil, garnish with the passion fruit seeds and cilantro and serve.

Nutrition Facts : Calories 215.9, Fat 13.5, SaturatedFat 3.2, Cholesterol 34.1, Sodium 287.2, Carbohydrate 20.1, Fiber 3.5, Sugar 14.8, Protein 6.2

BACON-WRAPPED SHRIMP WITH PASSION-FRUIT MUSTARD AND AVOCADO

Bacon-Wrapped Shrimp with Passion-Fruit Mustard and Avocado image

This delicious bacon-wrapped shrimp recipe is courtesy of Frederic Demers from Cafe Martinique.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 13

Ingredients

1 cup passion-fruit puree
1 tablespoon dry mustard
1 teaspoon Dijon mustard
1 teaspoon whole cumin
1 Thai bird's eye chile
7 tablespoons honey
16 extra-large shrimp, peeled and deveined
16 thin slices bacon
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
4 sprigs of fresh thyme
Sprigs cilantro, for garnish
2 avocados, peeled and pitted

Steps:

Place passion-fruit puree in a small heavy-bottomed saucepan. Bring to a simmer over medium heat. Let puree reduce until thickened. Strain through a fine mesh sieve; you should have about 3 tablespoons.
In a small bowl, mix together dry mustard and 1/2 teaspoon water to form a paste; let stand 5 minutes. Mix in Dijon and reduced passion fruit puree; season with salt. Set aside.
Toast cumin in a small skillet over medium heat until fragrant; add honey and chile. Bring to a simmer and immediately remove from heat. Let stand 15 minutes. Strain through a fine mesh sieve; set aside.
Wrap each shrimp with bacon, leaving the tail exposed; season with salt and pepper.
Coat the bottom of a medium skillet with olive oil and heat over medium-high heat. Add shrimp and cook until bacon is crisp and shrimp is cooked through. Add thyme and toss to coat; remove skillet from heat.
Thinly slice avocados crosswise and fan each half out onto each of four plates. Divide shrimp evenly between plates and place on top of avocados. Drizzle with mustard mixture and then with honey mixture; garnish with cilantro. Serve immediately.

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