Bacon Wrapped Shrimp Nachos With A Balsamic Tomato... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Since this is an Amuse Bouche it should only be one bite and then done. That's is why the serving size is so high. If you truly want to impress your guests pull out this eye tantalizing and tastebud celebrating appetizer. Ingredients:
corn tortillas, cut into quarters and deep fried - or just buy some triagular tortilla chips, but the homemade are soooo good. |
10 shrimp, peeled and deveined |
5 bacon strips, cut in half |
3 plum tomatoes |
1/4 cup onion, diced |
2 t. balsamic vinegar |
2 red bell peppers |
cheap cooking oil |
3 cloves garlic |
1/3 c. sour cream |
salt and pepper |
Directions:
1. Deep fry the corn tortilla quarters in 350 degrees until crisp. Be careful to leave in triagle form.
2. Peel and devein your shrimp
3. wrap each half strip of bacon around each shrimp and put in refrigerator.
4. Cut up your tomatoes, without the seeds, into a fine dice
5. cut up your onions into a fine dice and add to the tomatoes
6. Add the balsamic vinegar to the tomato/onions and mix.
7. Throw into the refrigerator
8. Dab each bell pepper with oil and rub your hands around it making sure there is oil on every part of the pepper, but not too much
9. Turn on your stovetop burners and throw your bell peppers directly on the flame.
10. (If you have an electric stove top put the peppers on a cookie sheet at a high temperature into the oven to reach same effect)
11. Turn the peppers until black has almost completely engulfed the skin.
12. Throw the peppers into a tupperware and cover for a half hour. (The steam created will help loosen the skin)
13. Scrape off the skin with your hands (DO NOT RUN UNDER WATER)
14. Put the roasted peppers into a blender with the garlic and the sour cream.
15. Blend until smooth.
16. Sautee your bacon wrapped shrimp until crispy on each side
17. Put the shrimp on the tortilla triangle, add some of the balsamic tomato, then top with the roasted red pepper sauce.
18. Enjoy!
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