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    You are in: Home / Recipes / Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa and Tomato Vina Recipe
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    Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa and Tomato Vina

    Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa and Tomato Vina. Photo by FolkDiva

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    45 mins

    10 mins

    LifeIsGood's Note:

    Here is a Southwestern inspired dish from Tyler Florence. Bacon-wrapped shrimp is a delicious combination as it is, but pairing it with the salsa and vinaigrette puts this recipe over-the-top! This shrimp recipe also works well on the grill. Serving it with margaritas and/or beer wouldn't be a bad idea! Note: You can make the salsa and vinaigrette ahead of time and keep refrigerated. You could also prep the shrimp and wrap with bacon ahead of time. That way, it will be a breeze when it comes time for dinner.

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    Ingredients:

    Servings:

    Units: US | Metric

    Tomatilla Salsa

    • 6 tomatillos, husked, rinsed and cut in chunks
    • 2 avocados, peeled and cut in chunks
    • 2 jalapenos, cut in circles (remove seeds & ribs if you want it milder)
    • 1/2 bunch fresh cilantro, coarsely chopped
    • 1/2 red onion, diced
    • 3 limes, juice of
    • 2 tablespoons canola oil
    • kosher salt & freshly ground black pepper, to taste

    Tomato Vinaigrette

    Shrimp

    Directions:

    1. 1
      Tomatillo Salsa:.
    2. 2
      For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.
    3. 3
      Add the lime juice and canola oil, and turn to coat; season with salt and black pepper.
    4. 4
      Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.
    5. 5
      Cover and refrigerate while you prepare everything else.
    6. 6
      Tomato Vinaigrette:.
    7. 7
      Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.
    8. 8
      Pour in the oil and puree again until emulsified and slightly thickened.
    9. 9
      Refrigerate.
    10. 10
      Shrimp:.
    11. 11
      Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.
    12. 12
      Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.
    13. 13
      Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.
    14. 14
      To Serve:.
    15. 15
      Spoon a mound of the tomatillo salsa on each plate.
    16. 16
      Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).
    17. 17
      Garnish with the green onion and cilantro leaves.

    Ratings & Reviews:

    • on November 13, 2011

      55

      First of all I did cut the ingredient amounts in half for the 2 of us, but then I also used only a little more than half of an avocado & about half of one jalapeno, but that was about it, & I was happy enough with the resulting salsa! Very satisfying & enjoyable shrimp dish! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2009

      45

      I enjoyed these shrimp for dinner tonight. I made as directed but added the step of blanching and peeling the tomato prior to de-seeding. I found the salsa to be very tangy and different (mine was also extremely spicy due to leaving the seeds in the jalapenos) and the chipotle in adobo sauce added a smoky spice to the tomato vinaigrette. Presentation was lovely. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa and Tomato Vina

    Serving Size: 1 (330 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 459.9
     
    Calories from Fat 350
    76%
    Total Fat 38.9 g
    59%
    Saturated Fat 6.3 g
    31%
    Cholesterol 71.6 mg
    23%
    Sodium 731.6 mg
    30%
    Total Carbohydrate 21.5 g
    7%
    Dietary Fiber 9.4 g
    37%
    Sugars 6.4 g
    25%
    Protein 12.0 g
    24%

    The following items or measurements are not included:

    chipotle chiles in adobo

    sherry wine vinegar

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