We did it...we survived a record breaking blizzard and Thanksgiving all in one week! How was your holiday? During the past two weeks, I accomplished baking 47 loaves of mini pumpkin breads and sent to various states, and I can say that I am officially done with fall...
We hit up a couple stores and did some pre-Christmas shopping to take advantage of some amazing deals out there. We also went to a Thanksgiving matinee movie, which I thought was a great idea and no one would be there...turns out many others had the same idea. Nonetheless, we had a fun day together. I enjoyed my annual "movie theater buffet" with one of my daughters. It's the only time of year we completely gorge on everything that is bad...(but so good at the same time).
Since I have done my fair share of cooking these past few days, I needed a quick and easy dinner this weekend. This was inspired by a Sur la Table menu and I absolutely love it. The pairing combination is the perfect way to end the fall season. The Maple BBQ Shrimp can be done as an appetizer, but I decided to serve as dinner with the risotto. Truth be told though, I did take many shortcuts for the risotto, but only you and I will know that. Enjoy!
Maple BBQ Glazed Bacon Wrapped Shrimp
Courtesy of JoCooks.com
1 lb. jumbo shrimp (about 18)
1/4 cup maple syrup
1/4 cup BBQ sauce, store bought
1/2 tsp salt
1/4 tsp pepper
9 slices bacon thin cut, cut in half
1 Tbl chives, chopped
Preheat oven to 375 degrees. Cover a baking sheet with aluminum foil. Place a cookie cooling rack on top of the baking sheet. This will help the bacon crisp up all around the shrimp.
Remove the shells from the shrimp, but keep the tail on. - I removed the tails for dinner, but if you're serving as appetizer, you can leave the tails on. Devein the shrimp using a pairing knife, if you didn't already buy the shrimp deveined.
In a small bowl whisk together the maple syrup and BBQ sauce. Season the shrimp generously with salt and pepper.
Wrap each shrimp with a piece of bacon. Lay the bacon wrapped shrimp on the prepared sheet with the seam side down. Repeat with remaining shrimp.
Brush each bacon wrapped shrimp generously with the maple syrup and BBQ sauce mixture.
Bake the shrimp for 15 minutes. Then turn the broiler on and broil for 2 to 3 minutes. more. You basically want to make sure the bacon is crisped up enough.
If preferred, once the shrimp is cooked, brush with additional maple syrup and BBQ sauce mixture if you have any leftovers. Garnish with chopped chives and serve.
For The Risotto:
1 lb. butternut squash, outer skin and seeds removed, then cut in cubes
1 box Lundberg Creamy Parmesan Risotto
Preheat oven to 400 degrees. Line a baking sheet with foil.
Toss butternut squash in a large bowl with 2 tablespoons olive oil and season with salt and pepper.
Spread evenly on baking sheet and roast for 25-30 minutes until tender and lightly browned.
While the butternut squash is roasting, prepare the Risotto, according to package directions.
When risotto is done and butternut squash is ready, combine the two.
Serve with Maple BBQ Glazed Bacon Wrapped Shrimp
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