Bacon-Wrapped Shrimp with Passion-Fruit Mustard and Avocado
This delicious bacon-wrapped shrimp recipe is courtesy of Frederic Demers from Cafe Martinique.
- Servings: 4
Source: The Martha Stewart Show, May Spring 2008
- 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
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.