Creator of John Jean Juan, Terry John Zilla stopped by Twin Cities Live to make Caramelized Onion Bacon Wrapped Shrimp. It’s a simple and delicious appetizer you can serve at your next family get-together.
Caramelized Onion Bacon Wrapped Shrimp
Makes 16 appetizer servings
1 pound large shrimp (Sized U 16-20)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 white or yellow onions, peeled and thinly sliced
Kosher salt and freshly ground black pepper
Water or Vegetable stock to deglaze pan while sautéing onions
¼ cup freshly grated Parmigiano-Reggiano cheese
16 pieces thinly sliced bacon
4 tablespoons unsalted butter, melted
1. Line a rimmed baking sheet with parchment paper and preheat oven to 400°F.
2. Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing open. Refrigerate until ready to stuff
3. Heat the unsalted butter and the olive oil in a skillet. Add the prepared onions and sauté over medium heat, stirring, until onions become translucent. Season with salt and pepper to taste.
4. Continue to sauté onions, adding stock or water to the pan to prevent the onions from sticking to the pan. Cook for 15-20 minutes until the onions are deep golden brown. Remove cooked onions from pan and allow to cool.
5. Combine the caramelized onion and Parmigiano-Reggiano in a small bowl. Place a tablespoon of the mixture evenly in shrimp openings; press shrimp closed.
6. Cook bacon over medium heat until the bacon is soft and the fat is becoming translucent. DO NOT BROWN THE BACON AT THIS POINT. Drain on paper towels.
7. Wrap each shrimp with 1 slice bacon, and place on greased baking sheet. Brush melted butter over the wrapped shrimp, and bake at 400° for 8 to 9 minutes.
2 cups water
3 cups vegetable stock
1 teaspoon kosher or sea salt
1 cup polenta or ground yellow corn meal
3 tablespoons unsalted butter
½ cup crème fraiche
1 cup grated white cheddar
Finely grated Parmigiano-Reggiano
Freshly ground salt and pepper
1. In a large heavy saucepan, bring the water and vegetable stock to boil. Add the salt
2. Sprinkle the polenta in an even, steady stream over the boiling water and stock,
whisking constantly in the same direction until all the polenta has been incorporated
and there are no lumps.
3. Reduce to very low heat and cook, stirring with a wooden spoon or paddle every 2
minutes, until the polenta has softened and has begun to pull away from the sides of
4. Remove the pan from the heat and stir in butter and crème fraîche until they are fully
5. Mound the polenta onto serving plates and garnish with finely grated
Parmigiano-Reggiano and salt and pepper to taste.
6. Serve with sautéed wild mushrooms and mascarpone.