Prawn and Bacon Brochettes
Brochetas de Gambas y Bacon
The Spanish love bacon, which we cure and air-dry in the same way as our famous jamon. This combination of prawns and bacon is inspired and very popular, and can be found at most Tapas bar, as well as in many banquets and receptions. It is an ideal treat for your guests when having a party at home!
- Makes 12 units
- 5 oz jamón or thinly sliced bacon
- 24 medium to large uncooked, headless prawns, peeled
- Freshly ground black pepper
- 1 tablespoon olive oil
- 2 lemons, quartered
Cut the bacon (or jamon, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed. Season generously and drizzle with the oil.
On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up. Alternatively , roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately.
90 Points - "Light yellow. Intense, mineral-accented aromas and flavors of candied citrus fruits, white pepper and honeysuckle, with a hint of ginger adding vivacity. Sappy and penetrating, with very good finishing clarity and lingering spiciness. This is an extremely reliable producer, with a long track record for producing some of the region's best wines." -Josh Raynolds, Stephen Tanzer's International Wine Cellar, September 2012.
COMPOSITION: 100% Albariño
This beautiful tapas tray comes out every time I have guests. Sliced chorizo, Marcona almonds and wedges of Manchego cheese find their perfect background on this skillfully painted tray.
Our bright and joyful pieces have been hand crafted in Puente de Arzobispo for generations. Each tapas dish is painted and signed individually. High quality glazing and food safe, lead free materials make this dish the perfect way to enjoy Spain every day. Food safe, lead free, hand wash.