Bacon Wrapped Shrimp in Tamarind Sauce
Created by Chef Carlos Gaytan of Mexique
- 18 large shrimp, peeled and deveined
- 18 fresh epazote leaves*
- 9 slices of Farmland Hickory Smoked Classic Cut Bacon
- 1 cup tamarind glaze
- 1 chile morita**
- 1⁄4 cup orange juice
- 2 lemons, juiced
- Salt to taste
- Sesame seeds
Rinse shrimp and wrap each piece individually with epazote leaves.
Cut each bacon slice in half, and then wrap a slice of bacon around each piece of shrimp.
Insert toothpick in the center of shrimp to ensure bacon is secured. Grill for 5 minutes on each side or until bacon is crispy and fully cooked.
Combine tamarind glaze, chile morita, orange juice and lemon juice in a sauce pan. Let sauce cook for 20 minutes on low fire or until sauce starts thickening.
Mix sauce in a blender until smooth.
Pour sauce in the middle of a flat and place shrimp over sauce. Garnish with sesame seeds.
*Use cilantro as a substitute for epazote leaves if unavailable
** Use chipotle chile as a substitute for chile morita if unavailable
About Carlos Gaytan
Chef Carlos Gaytan is the first Mexican to earn a Michelin star and to come in third place onTop Chef. He arrived in Chicago in early 1991 and quickly worked his way to earning a position as Chef Garde Manger at the Union League Blub of Chicago in 1996. In April of 2004, Carlos became the Chef de Cuisine at Bistrot Margot where he worked with renowned French Chef Dominique Tougne. In May of 2008, Carlos opened his own restaurant – Mexique in Chicago. He passionately applies his knowledge of French cooking techniques with ingredients that are at the root of Mexican cuisine to create unique Mexican dishes. Mexique received its first star in the Michelin Guide in 2013.