Shrimp Diablo

Submitted by Ron Cooke, Executive Chef; Austin Country Club; Austin, TX

by C&RB Staff (editor@clubandresortbusiness.com)
February 2007
 

Amt Ingredient
5 shell-on black tiger shrimp (16 - 20 count)
5 slices bacon
3 oz. ancho pepper honey sauce (recipe follows)
3 oz. jalapeño pepper, sliced
6 oz. rice (Chef Cooke uses Calico Blend with vegetable seasoning available from Chieftain Rice Co. in Minnesota)
3 oz. pico de gallo
1/2 lemon
10 oz. asparagus, cleaned
To taste salt and pepper

Procedure: 
• Peel and devein the shrimp, placing a slice of jalapeño in the slit from which the vein was removed; wrap the jalapeño-stuffed shrimp with a strip of bacon.
• Cook shrimp in 450-degree oven for 8 or 9 minutes or until done. Remove shrimp from oven and drizzle on ancho pepper honey glaze.
• Place rice in timbale mold.
• Steam the asparagus and season to taste with salt and pepper.
• Unmold the rice timbale in the center of the plate.  Place pico de gallo on top of timbale. Arrange shrimp and asparagus around timbale.