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The Undercover Cook
Full-time mom & marketing manager in search of interesting food choices, smarter eating and the latest food trends even when time is in precious short supply.
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Monthly Archives: November 2011
BBQ Bacon Shrimp
It is that time of year when we are hosting more parties and bringing more cover dishes to events. One of the buffet dishes I look forward to every year is bacon wrapped BBQ shrimp. However they are sometimes a disappointment with under-cooked bacon or over cooked shrimp. See the two don’t really have the same cook time so it is hard to get bacon wrapped shrimp just right. However I have come up with a solution – a faster, easier, fool-proof BBQ Bacon Shrimp.
My secret is not to wrap the shrimp in bacon. I chop the bacon and cook it first. Then saute the shrimp in the same pan before adding the BBQ sauce. The results is flavorful perfectly cooked BBQ Bacon Shrimp. After the taste, the best part of this recipe is you can make the whole thing from start to finish in about 12 minutes.
This recipe works great as an easy entree or spectacular hors d’oeuvre (just add toothpicks!). Hope you enjoy it!
BBQ Bacon Shrimp
Prep: 2 minutes - Cook time: 12 minutes - Makes: 4 entrees or roughly 15 appetizer servings
- 4 pieces bacon
- 1 ¼ lbs peeled and deveined shrimp
- 1 ¼ cup BBQ sauce
Chop bacon into pieces. Place in a large skillet. Cook on medium-high heat until cooked (about 7 minutes). Scoop cooked bacon out with slotted spoon and set aside. Return skillet to the stove.
Add peeled deveined shrimp to skillet and cook until shrimp are fully cooked and opaque (about 4 minutes). Add BBQ sauce and bacon to shrimp and cook for 1 more minute. Serve and enjoy!
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Posted in appetizers, comfort foods, entertaining, entree, seafood, shrimp
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Mini Cuban Sliders
Wanted to make an appropriate entree to go with my Chipotle Smashed Cauliflower. I found a recipe for Mini Cuban Burgers by Ingrid Hoffmann and thought they would make a great match.
I was a little skeptical of this recipe at first because these burgers are cooked in a pan instead of on a grill. I gave it and try and found the burger to be very taste. They reminded me a little of the burgers you get in diner and would be perfect for anyone who doesn’t have access to a grill.
I made 2 changes to the original recipe. I sauteed the onions and garlic before adding them to the burger mixture because I prefer onions to be very well cooked. I also back on the salt because the original version was very salty to me. You can always add more salt after cooking, but it is hard to un-salt a dish after it is done.
I topped my sliders with avocados and Smoky Cilantro Lime dressing. However if you want them to be a little more authentically cuban try topping with ketchup, yellow mustard or pickles.
Mini Cuban Sliders
Prep time: 5 minutes - Cook time: 25 minutes - Makes: 8 mini burgers
3 tablespoon olive oil, divided- 1/2 large yellow onion, shredded/grated on a box grater
- 2 cloves garlic, finally minced
- 2 slices whole grain bread
- 1 ¼ lb. lean ground beef
- 1 egg, beaten
- 1 tablespoon lime juice
- 2 tablespoon ketchup
- 1 teaspoon salt
- 1/2 tsp paprika
- 1/2 freshly ground pepper
- 2 tablespoon olive oil
- 8 mini hamburger rolls
Optional burger garnishes:
- lettuce
- avocado
- pickles
- Smoky Lime Cilantro Dressing
- ketchup
- yellow mustard
Place a skillet on medium high heat. Add 2 tablespoons olive oil. Add shredded onion and saute for 4 minutes. Add minced garlic and saute for 2 minutes. Place cooked garlic and onion into a large bowl and set aside.
Place bread in a food processor and pulse until you have bread crumbs. Add bread crumbs to the large bowl with onion and garlic. Add ground beef, beaten egg, lime juice, ketchup, salt and paprika and fresh ground pepper. Use you hand to mix ingredients. Form 8 mini burgers.
Place skillet (from sauteing the onions) on medium high heat. Add 1 tablespoon olive oil. Cook the burgers in 2 batches (about 4 burgers at a time) Place 1st batch of burgers in the skillet and brown on each side (about 3-4 minutes per side). Cook the second batch of burgers.
Place the Mini Cuban Sliders on rolls. Add garnish as desired. Serve and enjoy!
Other Recipes You Might Enjoy!
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Chipotle Smashed Cauliflower
I had bag of frozen cauliflower in the freezer and was looking for something new to do with it. Mashed cauliflower came to mind, but it can be a bit bland. So I came up with some ideas to really kick up the flavor.
I started this dish by roasting the cauliflower in the oven instead of boiling or steaming. I love roasting vegetables because it makes the flavor richer. Next I added cheese and chipotles for an unexpected flavor boost. The results was Chipotle Smashed Cauliflower, a rich subtly spicy side dish.
Chipotle Smashed Cauliflower
Prep Time: 6 minutes - Cook time: 30 minutes - Makes: 4 servings
1 (1 lb) bag frozen cauliflower- 2 tablespoons olive oil
- 1 cup shredded mozzarella
- 1/2 cup milk
- 3 tablespoons sour cream
- 1 tablespoon lime juice
- 2 teaspoons finely chopped chipotle pepper in adobo sauce (add more or less to adjust the heat level)
- salt and pepper
- cilantro (optional garnish)
Preheat oven to 400º F.
Pour frozen cauliflower into a baking dish. Drizzle the cauliflower with olive oil and toss until coated. Arrange cauliflower in a single layer. Bake for 20-25 minutes or until cauliflower is hot and very soft.
Transfer cauliflower to a blender or food processor. Add mozzarella, milk, sour cream, lime juice, chipotle. Process until pureed. (Be careful and hold the top down while blending. When blending or processing hot foods the heat build up can pop the lid off.) Season with salt and pepper.
Return smashed cauliflower to the baking dish. Put back in the oven for 10 minutes or until hot.
Place smashed cauliflower on serving dish and garnish with chopped cilantro if desired.
Other Dishes You Might Enjoy!
Black Bean Tacos
Zucchini Fries
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