Chef Sean McGillvray Inferno ’ s Stuffing bacon-wrapped prawns with chorizo amps up this sweet-and-salty signature with a kick of spice . The herbal , savoury dressing can be made creamier by adding a dollop of sour cream . To avoid overcooking the shrimp , Chef Sean recommends roasting the bacon strips in the oven for a few minutes and then cooling before wrapping .
Bacon-Wrapped Jumbo Prawns
INGREDIENTS Prawns 12 pieces jumbo prawns 12 slices thick-cut bacon
Stuffing 1 cup chorizo 1 / 2 cup goat cheese 1 / 2 tsp oregano 1 Tbsp chopped green onions
Dressing 1 / 4 cup pumpkin seeds 1 Tbsp Dijon mustard 1 / 4 cup finely chopped cilantro 1 cup olive oil 2 Tbsp vinegar salt and pepper to taste
METHOD Stuffing 1 . Remove chorizo from casing and crumble into small pieces . 2 . In a pan , cook chorizo over medium heat until the oils separate from the meat , stirring often . 3 . Let the chorizo cool then add goat cheese , oregano and green onions .
Dressing 1 . Toast pumpkin seeds in the oven at 350 ° for 8 minutes . 2 . In a food processor , rough chop pumpkin seeds . Add mustard and cilantro . 3 . With the food processor on high speed , slowly pour olive oil into the mixture .
4 . Finish with vinegar , salt and pepper . Texture should be creamy but not too thick .
Assembly 1 . Clean and devein prawns . 2 . Using a paring knife , butterfly flesh , keeping the meat intact . 3 . Spread 1 Tbsp of stuffing into each prawn and press back together . 4 . Wrap each prawn with bacon from tail to head , covering all open areas . 5 . In a pan , sear bacon-wrapped prawns on both sides until bacon fat is rendered . 6 . Finish in the oven at 350 ° for 6 minutes . 7 . Spoon dressing into shallow dish . Add prawns on top .
Yield 4 servings
Photography by Rosalie Berger
18 ciao ! / oct / nov / two thousand twenty-one