Chasing the perfect ABT

I've tried shrimp ABT once, and did not care for the results. The shrimp were way overdone.

If I were to try them again I would parcook the bacon before wrapping.

I find that if you keep the peppers whole (remove the top, seeds, etc - but otherwise in tact) that the shrimp is perfectly done when the bacon crisps up. I think the jalep protects the shrimp..

Fidel wrote:

I've tried shrimp ABT once, and did not care for the results. The shrimp were way overdone.

If I were to try them again I would parcook the bacon before wrapping.

Just an idea for you since you found the cheese a bit overwhelming. Instead of cutting the cheese in chunks like you did I let it soften to room temp and then place whatever meat in the "boat" first. Then using a knife I fill the boat around the meat with the cheese thus sealing it in. Furthermore if you want some sweetness add a smear of Jalapeno Jelly on the cheese top before wrapping with bacon. And lastly I always hit the raw ABT's with a light dusting of a favorite Dizzy Pig rub. Also I prefer a light smoke - either pecan or cherry.

I agree. Ive done them with smoked salmon and they are great!
Molly

You're talkin dirty

I think you are a food genius. That sounds great.

No rub recommendation?

I like that idea. Shrimp AND bacon make everything better. I even put shrimp in a Philly cheese stake sandwitch. Was great! Think your closing in on the perfict ABT!

I like that idea. I can see how it would protect the shrimp doing it that way. What do you use to get the cream cheese into the jalapeno? It seems like you couldn't put much in and have room for the shrimp.

Sweet!
A grinder for your kitchenaid, or a special propietary unit? That's exciting. Lots of possibilities.

BTW, one of my favorite dishes is a Vietnamese dish. Basically pulverized shrimp with garlic and other goodies mixed in. Then the resulting "paste" is wrapped around a piece of sugar cane, lightly breaded and fried. Dang. You dip the whole thing in fish sauce, eat the shrimp and then suck the sweet juice out of the sugar cane. The shrimp (even though ground up) cooks up to the same texture as a whole shrimp, but with all the flavors of the garlic and other goodies inside. It's amazing, so I got thinking about a shrimp paste with fat mixed in for the ABTs.

Cheers, and keep me posted on the pork fat/shrimp mixture if you actually try it!

Chris

You mentioned that you want to accent the flavor of the shrimp.

I suggest thinking Asian.

Blend your cream cheese with some shrimp paste purchased at your local Asian market.

(Thanks, Nature Boy, for showing me at Waldorf that blending herbs, spices and whatever into cream cheese and piping it into jalapeno shells is the way to go in life!)

As I like the flavor you are heading toward, I would add a few drops of Thai fish sauce as well. And just for fun, I'd add some finely chopped cilantro and green onion to the cheese mix.

Going really crazy, I would also blend in some fresh galangal (which can be purchased at HMart) grated with a microplane. Failing that, use fresh ginger.

And to reduce the emphasis imparted by bacon, I'd wrap with serrano ham. I'd prefer serrano to prosciutto in this dish for it's a mild flavor.

That's what I'd do. Yep. That could be on my Egg tomorrow.

Those pics are killing me! My egg is snowed in with ice and snow and I can't get to it. I think I'm just torturing myself on the forum tonite. Those really look good.

Thanks Anne. Shucks. I was just thinkin. Sometimes it looks good on paper, but would be cool if it actually works!

One time I tried to come up with a rub that used the flavors of orange and tea. Like something that would be good on duck. I wrote this recipe out, and it looked like it would be amazing. When I mixed it up and tasted it, I couldn't believe how far away the flavor was from my vision. So far away that there was no hope.

Cheers Anne, and happy holidays!
Chris

I forgot to mention that I like to freeze my Little Smokies. Since they are already cooked and only need to be heated, they will keep the cream cheese cold while the bacon cooks. About the time the bacon is finished cooking the Little Smokies are warmed up.

It keeps the cream cheese from boiling out.

Spring "Freezing Warm Down Here" Chicken

That's a great tip! Thanks!

Ocala has proved to be elusive. I keep saying "next year". Soon I won't be able to keep saying that. I really want to go. OKC??? What's that?

Will be in Waldorf for sure, and you and Del are always welcome to stop by here if you are swingin through the DC area. Had a blast hangin with yall as well!

Holiday cheers!
Chris