Thursday, November 10, 2011

Bacon Wrapped Stuffed Jumbo Shrimp with Golden Cap Dipping Sauce

Sadly, I cannot take credit for the creation of this recipe. I found it at and made it for a quick dinner last week with no intentions of sharing it, but it went over so well that I just had to post it. The original recipe was created by Larry Bennett of Brewery Ommegang for Café Milano in Cooperstown, NY and uses Hennepin, a saison-style ale from Ommegang. I swapped the Hennepin out for New Holland's Golden Cap Saison and wrapped half of my shrimp in bacon and the other half in pancetta. Seth preferred the bacon wrapped shrimp, while I favored the pancetta, so what you use is really up to your own personal preference. You could also use Gruyere cheese in place of the Swiss or get creative and try some other meat and cheese combinations. The world is your oyster..shrimp.

Jumbo shrimp (16-20 count or larger, about 15-20 of them) peeled (leave tails on)
Swiss cheese, grated (about 1 cup)
Bacon or pancetta to wrap each shrimp
½ bottle (6 oz) New Holland Golden Cap Saison
2 tablespoons hot water
1 tablespoon butter
½ tablespoon mayonnaise
½ cup Dijon mustard
½ lemon, juiced
½ teaspoon salt
1 teaspoon ground white pepper

Pre-heat oven to 400 degrees. Cook bacon or pancetta about halfway and allow to cool.  

Butterfly each shrimp and fill with 1 tablespoon Swiss cheese. Close shrimp around stuffing and wrap with 1 strip bacon each. Bake in oven until golden. 

Allow carbonation of the beer to mellow. Combine in large pot or saucepan: butter, oil, beer, water, mayonnaise and Dijon mustard and bring to a simmer over medium heat. Allow to condense to a creamy consistency. Add lemon juice, and salt and pepper to taste.

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