Shrimp with Bacon, Chilis and Mint

[LoveToEatATL]

Hi All,

Does anyone have this recipe from Gourmet Magazine? I'm supposed to teach an informal cooking class next Wednesday and thought it would be the perfect dish to start with.

This particular Gourmet has a peach tart on the cover and has recipes from Thomas Keller in it.

Help?

Thanks!

Patti

[Anna N]

Hi All,

Does anyone have this recipe from Gourmet Magazine?  I'm supposed to teach an informal cooking class next Wednesday and thought it would be the perfect dish to start with.

This particular Gourmet has a peach tart on the cover and has recipes from Thomas Keller in it.

Help?

Thanks!

Patti

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Have you tried to search on epicurious.com? Most of Gourmet's recipes are there.

[BigboyDan]

Even better: replace the mint with strips of jalapeno.

Stuff six 21/25 deveined-butterflied shrimp (leave tails on) with asadero cheese, the jalapeno, and wrap with a third of a slice of bacon; skewer with a toothpick; in a hint of olive oil, saute for two or three minutes over medium heat; plate with a dribble of heated chipotle/tomatillo sauce: Camarones Diablos - been serving them for thirty years...

[markemorse]

Even better: replace the mint with strips of jalapeno.

Stuff six 21/25 deveined-butterflied shrimp (leave tails on) with asadero cheese, the jalapeno, and wrap with a third of a slice of bacon; skewer with a toothpick; in a hint of olive oil, saute for two or three minutes over medium heat; plate with a dribble of heated chipotle/tomatillo sauce: Camarones Diablos - been serving them for thirty years...

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...no reason to get rid of the mint, I say: shrimp, mint, tomatillo, and chipotle are very kind to each other. just scatter a touch of mint over top before serving maybe?

Edited October 5, 2007 by markemorse (log)

[LoveToEatATL]

Even better: replace the mint with strips of jalapeno.

Stuff six 21/25 deveined-butterflied shrimp (leave tails on) with asadero cheese, the jalapeno, and wrap with a third of a slice of bacon; skewer with a toothpick; in a hint of olive oil, saute for two or three minutes over medium heat; plate with a dribble of heated chipotle/tomatillo sauce: Camarones Diablos - been serving them for thirty years...

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No can do. It's an entree.

I was really hoping someone could help me. I've been on epicurious. Not there.

[BigboyDan]

I garnish the Camarones Diablos with cilantro...

Anyway, here's the recipe that was requested; found it at Food & Wine rather than at Gourmet:

http://www.foodandwine.com/recipes/stir-fr...mint-and-chiles

[LoveToEatATL]

I garnish the Camarones Diablos with cilantro...

Anyway, here's the recipe that was requested; found it at Food & Wine rather than at Gourmet:

http://www.foodandwine.com/recipes/stir-fr...mint-and-chiles

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Thank you!!! That's the one! You are awesome.