I let my husband, Ben, pick the next number. Next post will be one of you, I promise. I’m still trying to get a handle on this whole “blog” thing. He picked a very random number, pretty sure it doesn’t mean anything to him, but he means the world to me.
My husband, Ben. The most incredible, loving, intelligent, and compassionate man in my life. The father of our two boys and proud owner of Reggie, the WonderDog (not really, but have you met Reg? He is pretty rad). Ben is a sports guy. A REAL sports guy. He actually gets to watch, read, write, and talk sports for a living. He loves his job and is the hardest working sports guy in San Diego. A weekday radio show from 6-9 a.m. on XTRA Sports 1360 and weeknight sports on 10 News. Check him out, his link is in the blogroll to the right of this post. This man deserves all of the wonderful; he is an angel (no joke, he may really be one).
Number 56 is Food & Wine magazine.
When a magazine is picked, I’ll use the most current issue. I was excited when the magazine came up for this post. I subscribe to a handful of cooking and food magazines and will feature them a lot on this blog. Honestly, I cook more from my magazines than my cookbooks. Each offers something different, new and exciting. They highlight seasonal ingredients, fresh ideas and have a broad spectrum of recipes. I really have no fear when cooking from the magazines. Whether it’s knowing that other home cooks across the world are cooking right along with me, or that I just enjoy the challenge and don’t worry about failing. If you don’t have a subscription yet, I encourage you to get one and just go for it! The more you mess up in your kitchen, the more you learn.
I’ve subscribed to Food & Wine for over ten years. If you are a food and wine lover, this is your magazine. I read more for the food than the wine. While I appreciate the occasional glass of vino, I’m a craft beer gal. We have an amazing craft beer scene in Southern California and I do my best to love it, support it and drink it! Food & Wine is a fantastic magazine for the wine lover. Great articles, pairing notes and more. I encourage you to check it out.
.127, I ran into another number snag, which will happen with some of the books and most of the magazines. There isn’t a recipe on page 127 of December’s issue of Food & Wine. When this happens, I’ll just keep flipping the pages until I get to the next recipe. Page 136.
I don’t do shrimp, nope, never. Shrimp is my ONE “thing”. I haven’t been able to stand shrimp since I was 2-years old. I can detect shrimp in anything. Yet, here I am, challenging myself with this blog. I knew that I would run into shrimp at some point; just didn’t think it would be so soon. I will make this shrimp recipe, which will be fabulous for those of you who like shrimp. Have I mentioned that I have never cooked shrimp? Never. I’m scared.
Page 136 of this month’s Food & Wine is a recipe for Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce. This will be a fantastic recipe for your holiday cocktail party. Loads of flavor (prosciutto, bourbon, barbecue sauce?!?), easy to prep ahead and simple to eat with just your fingers. Did I mention beautiful?
The Recipe – Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce adapted from Food & Wine December 2013. This recipe makes 24 shrimp.
For the barbecue sauce:
- 1 tablespoon ev olive oil
- 1 medium onion, halved & thinly sliced
- 1 teaspoon chopped rosemary leaves
- 1 teaspoon chopped garlic
- 2 tablespoons bourbon (yay!)
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup prepared barbecue sauce, preferably something less sweet
- dash of Worcestershire sauce
- dash of hot sauce
- salt & pepper
For the shrimp:
- 24 extra-large shrimp, shelled and deveined
- 1 tablespoon ev olive oil
- salt & pepper
- 12 slices of prosciutto, halved lengthwise
- 2 tablespoons chopped flat-leaf parsley
- lime wedges
Make the barbecue sauce:
In a skillet, heat the olive oil over moderate heat. Add the onion and rosemary.
Cook for about 6 minutes, stirring occasionally, until the onion starts to turn brown. Add the garlic and cook about 5 minutes, until softened.
Stir in the remaining barbecue sauce ingredients.
Season with s & p. Puree the mixture in the food processor until smooth. Transfer to a bowl.
For the shrimp:
Preheat the oven to 400 degrees. Toss the shrimp with the olive oil and s & p.
Wrap each shrimp in a half slice of prosciutto…
and place on a rimmed baking sheet, about one inch apart.
Brush the shrimp with the barbecue sauce.
You’ll know the shrimp are cooked when they are white and firm and the barbecue sauce is shiny.
Transfer the shrimp to a plate and sprinkle with the parsley. Serve with lime wedges and extra sauce for dipping.
Make ahead: The barbecue sauce can be kept in the refrigerator for up to 3 days. The wrapped shrimp can be refrigerated for up to 8 hours before roasting.
Shopping for locals: If you live in the San Diego area, I thought I’d add where I bought some of my ingredients for this post. The shrimp and prosciutto were purchased from my local Whole Foods. The fish mongers at Whole Foods are so kind and helpful, mine shelled and cleaned the shrimp for me. All of the produce for this post was purchased at Specialty Produce. SP is by far my favorite place to get wonderful produce in San Diego, be sure to check out their Farmers Market fridge. I used Maker’s Mark for the bourbon, remember to always use something you would actually drink in your recipes, if you wouldn’t drink that bourbon, don’t cook with it (same goes for wine).
This recipe was a huge success!
Ben loved every bite! And, seeing as he was the only one eating this batch, that was a lot! I will definitely make this recipe again. It will be the perfect recipe for a holiday cocktail party.
An unexpected, maybe even unwelcome, recipe that turned out gorgeous! Be sure to tag or hashtag #theincidentalspoon if you post any pictures of your Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce! I want to see them!
Until next week (or maybe sooner!),
Buckets of Merriment & Cheers!