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This recipe for SOUTHWESTERN SPICED SHRIMP WRAPPED IN GREEN CHILE AND BACON, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renee Broemmelsick
Added: Tuesday, April 14, 2009


3 green poblano chiles, peeled and seeded (or use canned whole green chiles)
30 (6-inch) wood skewers, soaked in water
1 pound sliced bacon
30 large shrimp (16-18 count), raw, peeled and deveined
2-3 T. Southwestern spice mix (see following recipe)
peeled jicama and julienned orange slices for garnish (optional)

1/2 t. freshly ground black pepper
1/2 t. dried oregano
I t. ground coriander
I t. ground cumin seed
1 T. garlic powder
6 T. ground chili powder
1/2 t. cayenne pepper (optional)
1t. kosher salt

To peel poblano chiles: Roast under the broiler until the skin is blackened. Allow to cool completely in a closed Zip-lock freezer bag. When peppers are cooled, slide off the blistered skin, cut open and discard seeds. (For ease of assembly and a milder appetizer, roasted sweet red peppers from ajar may be substituted for the poblano chiles).

Soak wooden skewers in water for at least 20 minutes. Preheat oven to 350 degrees. Cook bacon in microwave oven for about 3 minutes, until partially cooked and still soft. Cut each strip of bacon in half, making about 30 (4-inch Pieces). Cut peppers into strips about the same length as the bacon pieces.

Toss raw shrimp with 3T. of Southwestern spice mix and coat the shrimp lightly. Place a chile strip on top of the bacon strip and wrap together around each shrimp, holding in place with a skewer. Place the completed shrimp skewers on a large sheet pan. (These can be assembled ahead and cooked before serving).

Cook skewered shrimp 7 to 10 minutes or grill for five minutes. Serve warm. Garnish with jicama and orange slices.




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