Food Network star Guy Fieri knows diners, drive-ins and dives. He's visited more than most foodies. He's now out with a new cookbook and shared some of his favorite recipes including bacon wrapped shrimp in the Good Day Cafe.
All recipes courtesy Guy Fieri
BACON WRAPPED SHRIMP WITH CHIPOTLE BBQ SAUCE
Yield: 4 servings
Time: 45 minutes
12 bacon slices, sliced in half crosswise, lightly cooked off
24 jumbo shrimp (16/20 count), peeled (leave tail on) and deveined
1 fresh pineapple, peeled and slice into 1-inch wedges
Rice Pilaf (recipe follows)
Vegetable Kebabs (recipe follows)
Bourbon BBQ Sauce (recipe below)
Soak 16 bamboo skewers in water for about 20 minutes to keep them from burning on the grill. Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels.
Wrap each shrimp with one piece of bacon. Insert one skewer into each end of the shrimp to create two parallel skewers. (Make sure the bacon is skewered as well so it doesn't unravel during grilling.)
Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red chili flakes, cayenne pepper, and black pepper. Set aside half for dipping.
Preheat a grill to medium high heat, brushing with oil to create a nonstick surface. Grill shrimp for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again, and grill until just cooked through, about 4 minutes. Meanwhile, grill wedges of pineapple, 2-3 minutes on each side.
To assemble: Place two skewers (6 shrimp) over rice pilaf, accompanied by a vegetable kebab. Garnish with a pineapple wedge and serve with extra sauce.
Yield: 4-5 servings
Time: 30 minutes
3/4 cup basmati rice
3/4 cup orzo
1/2 tablespoon olive oil
1/2 tablespoon unsalted butter
2 tablespoons minced shallots
3 tablespoons diced red bell pepper
1-1/2 cups low sodium chicken stock
In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and orzo pasta. Sauté for 4-5 minutes, then add the shallots and red peppers and sauté for 2 more minutes. Add chicken stock and bring the mixture to a boil. Cover, lower to a simmer, and cook for 14-16 minutes. Season with salt and pepper.
Yield: 4 servings
Time: 10-12 minutes
1 red pepper, cut into 1-1/2-inch chunks
1 zucchini, cut into 1-1/2-inch chunks
1 large yellow onion, cut into 1-1/2-inch chunks
4 large cremini mushrooms, cut in half (alternatively, any type of mushroom will work)
Soak 4 bamboo skewers in water for about 20 minutes to keep them from burning on the grill. Once soaked, arrange the prepared vegetables onto the skewers. Drizzle with olive oil and season with salt and pepper.
Preheat a grill medium heat. Grill the skewers on all sides, about 6 minutes total.
BOURBON BBQ SAUCE
Time: 35-40 minutes
1 dried ancho chile
1 dried chipotle chile
1 dried New Mexico or California chile
1 tablespoon canola oil
1/2 cup diced white onion
2 cloves garlic, chopped
Kosher salt and freshly cracked black pepper
1/2 cup bourbon
1-1/2 cups ketchup
3 tablespoons apricot preserves
2 tablespoons dark brown sugar
2 tablespoons molasses
Take the dried chiles, tear them up, discard the stems and seeds and place in a small bowl. Pour boiling water over them and let sit for 5 to 10 minutes to re-hydrate. Drain and discard the water.
In a medium saucepan, add the canola oil, onions and garlic. Sweat over medium heat until the onions are very soft and fragrant, about 8 minutes. Season with salt and pepper. Add the chiles and bourbon and simmer for 1 minute to let some of the alcohol burn off. Add the ketchup, preserves, brown sugar and molasses and simmer for 10 minutes to let the flavors come together. Puree and set aside.
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