This recipe was actually published as an elegant
first course appetizer for 4 people. I adapted it
for an appetizer for a party and that's the recipe I
outline below. A link to the original recipe is at
the end of this post.
For the mustard sauce-
In a small saucepan, boil the passion fruit juice
with the red chile until reduced to 1/4 cup, about
20 minutes. Meanwhile, in another saucepan, toast
the cumin seeds over moderate heat until fragrant.
Add the honey and green chile and bring to a
simmer. Remove from the heat and let stand for 15
minutes. Strain the honey and stir in 1 teaspoon
of the water. In a bowl, blend the dry mustard
with the remaining 2 teaspoons of water; let stand
for 5 minutes. Stir in the Dijon mustard. Strain
the reduced passion fruit juice into the mustard
and season with salt.
Wrap each shrimp in bacon. Grill over medium-high
heat, turning a few times, until the bacon is
charred slightly and the shrimp is cooked, about 4
minutes. Transfer to a serving platter. Chop
avocados into medium sized chunks. Using
toothpicks, assemble mini-kabobs with one piece of
avocado and then one bacon wrapped shrimp.
Arrange kabobs on serving platter with bowl of
passion fruit mustard for dipping. Drizzle olive
oil over shrimp and sprinkle with fresh cilantro
leaves. Serve immediately.
Make ahead- the passion fruit mustard can be made up
to 24 hours in advance and stored in the
refrigerator.
Originally Submitted
9/17/2013
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