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saw this on another website thought i would post here as well....this looks really good.....this guy did it in the oven but i bet smoking it would be a whole hell lot better...enjoy
Ingredients:
1 lb bacon
12 medium-sized shrimp
2 medium-to-large white mushrooms
1 clove garlic
2 tablespoons roasted/diced green chilies
1 tablespoon butter
1/3 lb shredded colby-jack cheese
1/2 teaspoon kosher salt
Method:
Pre-heat oven to 400 degrees.
Weave your bacon into a bacon quilt. Place the bacon quilt on a cooling rack, and place the cooling rack on a cookie sheet.
Bake your bacon until it’s just about done, but not crisp.
If your chilie isn’t already prepped, now would be the time to do that. Roast them over an open flame (I use an element on my gas stove). Once they’re blackened everywhere, place them under a bowl for about 10 minutes to sweat. Then rinse under running water while wiping the skin away. Pat dry and dice.
While the bacon is in the oven, sauté the mushrooms in the butter and kosher salt. When they’re almost done, Add the shrimp and the garlic. Continue cooking until the shrimp is done.
When your bacon is almost done, spread the sautéed mixture over it. Dump the cheese on, roll it up, then bake for an additional 7-10 minutes. Just long enough to melt the cheese.
When done, let it cool for a few minutes, then slice and serve
Posted by Scott Spain at 10:01 PM 0 comments
Labels: Mexican, Sauces
Ingredients:
1 lb bacon
12 medium-sized shrimp
2 medium-to-large white mushrooms
1 clove garlic
2 tablespoons roasted/diced green chilies
1 tablespoon butter
1/3 lb shredded colby-jack cheese
1/2 teaspoon kosher salt
Method:
Pre-heat oven to 400 degrees.
Weave your bacon into a bacon quilt. Place the bacon quilt on a cooling rack, and place the cooling rack on a cookie sheet.
Bake your bacon until it’s just about done, but not crisp.
If your chilie isn’t already prepped, now would be the time to do that. Roast them over an open flame (I use an element on my gas stove). Once they’re blackened everywhere, place them under a bowl for about 10 minutes to sweat. Then rinse under running water while wiping the skin away. Pat dry and dice.
While the bacon is in the oven, sauté the mushrooms in the butter and kosher salt. When they’re almost done, Add the shrimp and the garlic. Continue cooking until the shrimp is done.
When your bacon is almost done, spread the sautéed mixture over it. Dump the cheese on, roll it up, then bake for an additional 7-10 minutes. Just long enough to melt the cheese.
When done, let it cool for a few minutes, then slice and serve
Posted by Scott Spain at 10:01 PM 0 comments
Labels: Mexican, Sauces
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