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Bacon-Wrapped Shrimp w/ Corn & Pepper Relish

Monday, 26 May 2008


Scott BeBell, chef and owner of Guppy's On The Beach Seafood Grill & Bar, contributes a recipe representative of his restaurant's style. His menu combines a variety ethnic styles, using the freshest local produce and seafood.


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  • 1-2 ounces wood, such as hickory or mesquite, for smoke-cooking

  • 6 ears of corn

  • 12 poblano peppers, roasted, peeled, seeded, and julienned

  • 1/4 cup roasted garlic cloves

  • 1 cup roasted shallots

  • 1 tablespoon chipotles en adobo

  • 2 cups diced tomatoes

  • 1 medium red onion, diced

  • 1 tablespoon New Mexican mild red chile powder

  • 1 tablespoon salt

  • 1 teaspoon fresh ground black pepper

  • 1 tablespoon sugar

  • 4 whole poblanos, or other peppers, deseeded and cut in half

  • 16 bacon-wrapped large shrimp

Garnish: Chile oil, scallion oil*, and fresh cilantro


Prepare a grill with the wood, and smoke the corn with half of the husk removed for 30-40 minutes. Let the corn cool slightly.

Meanwhile in a food processor, puree half of the garlic, and all of the shallots, and chipotles, then place in a mixing bowl. Add remaining garlic, tomatoes, red onion, chile, and spices. Shave the kernels off of the corn and fold them into the mixture. Adjust seasoning if necessary. Let this relish set overnight in the refrigerator to blend the flavors.

Reheat the relish at the time of service. Grill the poblano chiles slightly. Grill the shrimp until it is done. Place pepper halves on a plate, portion equal amounts of relish on them, then place the shrimp on top. Garnish the plate with chili oil, scallion oil, and cilantro.

*Specialty oils can be bought prepared, or can be made by blending either finely chopped chile or scallions with oil.


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