Bacon-Wrapped Shrimp with Maple and Mustard Glaze, Butternut Squash, and Red Onion MAKES 4 SERVINGS
Fenugreek might seem like a foreign ingredient for this recipe as it typically is found in curries and Middle Eastern cooking. But its highly aromatic flavor increases the more subtle aspects of the maple syrup. If you can’t find good fenugreek, leave it out. Bacon and shrimp are a great combination, but don’t scrimp on the bacon. Buy the best you can, such as applewood smoked bacon. Glaze Kebabs 4 tablespoons butter 15 to 20 12-inch bamboo skewers, 3 tablespoons Dijon mustard soaked in water 1 tablespoon lemon juice 1½ pounds large shrimp, peeled with tails intact 1 teaspoon Worcestershire sauce 1⁄2 pound applewood smoked bacon, 1⁄4 cup maple syrup halved crosswise 1⁄4 teaspoon ground fenugreek (optional) 1 pound butternut squash, peeled and 1⁄2 teaspoon freshly ground black pepper cut in 1-inch cubes Tabasco to taste 1 medium red onion, cut in 1-inch chunks 1. For the glaze: In a small saucepan, melt butter over low heat. Whisk in mustard until fully blended and whisk in remaining ingredients. Keep warm. 2. For the kebabs: Wrap bacon around shrimp and thread lengthwise onto skewer. Each skewer should hold 3 to 4 shrimp. Alternate squash and onion on separate skewers. 3. Build a medium-hot charcoal or gas fire. Brush shrimp skewers generously with glaze and grill 2 to 3 minutes per side, until firm and light pink. Remove from skewers to a warm platter and brush with glaze. 4. Brush vegetable skewers with glaze and cook 10 to 12 minutes, turning every 2 to 3 minutes, until squash just begins to soften. Remove from skewers to a warm platter and brush with glaze. Top with shrimp and serve.
summer 2015 real food 29