892. BACON-WRAPPED STUFFED MEXICAN-WASABI PRAWNS

serves 4


12 large prawns (16-20 per pound), peeled
6 slice(s) bacon, cut in half
1 tablespoon pre-mixed wasabi paste
4 oz. red enchilada sauce (Las Palmas works well)
2 tablespoons molasses
2 tablespoons soy sauce
1 teaspoon worcestershire sauce
1 tablespoon brown sugar
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon crushed dried oregano
1/4 teaspoon white sesame seeds
2 cups corn salsa (see recipe)
1/4 cup baby spinach leaves, washed
1 tablespoon crumbled goat cheese

Preheat oven to 350°F. Butterfly prawns by splitting each down the middle of the back, taking care to only cut 3/4 the way through each prawn. Open prawns at cut, stuff each with a small dab of wasabi, close, and wrap in a piece of bacon; secure with toothpick. Place each completed unit on foil covered cookie sheet so that they do not touch one another.

In a bowl, combine enchilada sauce, molasses, soy sauce, worcestershire sauce, sugar, garlic, onion, oregano, and sesame seeds. Mix well. Carefully brush glaze mixture over each shrimp. Bake for 10-12 minutes, or until bacon is lightly crisp.

To serve, carefully place prawns on large platter. Present corn salsa on a bed of baby spinach leaves and generously garnish salsa with crumbled goat cheese.


Corn Salsa

2 cups fresh sweet corn kernels
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1-2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt

Combine corn, onion, pepper, cilantro, lime juice, and jalepeno in a bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Makes about 3 cups.


courtesy of: Chef Deborah Scott, Kemo Sabe, 3958 5th Avenue, San Diego, California 92103