Tide And Terrain
From keni 14 years ago
- 20 minutes to make
- Serves 4-6
This dish makes a classy fork and knife appetizer, but it's also perfect for a main in an elegant course meal. The simple sauce bursts with flavor and is a wonderful compliment to the classic flavors of surf and turf.
Ingredients
- 1 dozen LARGE tiger, black or prawn shrimp, deveined and cut nearly through to basically butterfly. Leave tails for better presentation. shopping list
- 1 6oz filet mignon, raw, chopped fine shopping list
- 4oz fresh mushrooms, chopped fine shopping list
- 4oz cream cheese, softened shopping list
- 3-4T very fine breadcrumbs shopping list
- 1 small shallot, diced shopping list
- 1t worcestershire sauce shopping list
- 1/2lb thick cut bacon shopping list
- 1/2 lemon shopping list
- fresh ground black pepper shopping list
For Chipotle Cream Sauce
- 3T chipotles in adobo sauce shopping list
- 2 cups half and half shopping list
- juice from 1 lime shopping list
- 1/4 cup fresh cilantro, roughly chopped shopping list
How to make it
- Combine steak, mushrooms, cream cheese, bread crumbs, shallot, Worcestershire sauce and black pepper in medium glass bowl. Stir well.
- Spoon moderate amount of filling into filleted portion of each shrimp.
- Wrap each shrimp tightly with one piece of bacon. This will help hold the filling in. Precook the bacon slightly, if you wish, to make it more palatable upon serving...we didn't serve it with the shrimp, it was just munched on separately. ;)
- Place all shrimp in a lightly oiled baking dish or pan(I used cast iron just lightly drizzled with bacon grease)
- Sprinkle with juice from 1/2 lemon
- Bake at 450 for about 10 minutes, just until shrimp is pink and slightly curling. Filling should be cooked to no more than medium rare.
For Chipotle Cream Sauce
- Combine chipotles and adobo and half and half in small sauce pan.
- Heat to simmer.
- Add lime juice and cilantro.
- Using an immersion blender or stand blender, blend just until large portions of peppers are no longer visible.
To Plate
- After shrimp has rested for a couple of minutes, spoon a small amount of sauce onto serving plate.
- Remove bacon from shrimp, if desired, and arrange over sauce. The stuffing will not be firmly in place inside the shrimp, so just do this carefully for presentation...as I mentioned in the description, this is a fork and knife dish, not a finger appetizer...it gets messy, but it's worth it!
- Serve with lemon or lime wedges, if desired.
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