And On This Evening's Menu We Have...

I must preface this story and recipe with an updated insert.

The hubby was a genuine bonafied sweetheart for going to the big bad grocery store for me today. He gets up early and likes to hit the stores when almost no one else is there. I understand that, because I like to shop @ 2:00 in the morning when I can't sleep. Yes, we are, indeed polar opposites but it has always seemed to work for us.

Anyway, the darling man went to the store for me @ the ass crack of dawn and when he came home he was so excited about these huge shrimps he'd found and I sort of patted him on the head and said "That's nice dear. Thanks so much for going for me" without ever looking at any of the items he brought home.

So, I've been sitting here writing this piece, awaiting the moment I can begin the assembling & cooking, when in walks the husband unit with a bowl of huge, boiled shrimp, with this totally stricken look on his face. "I didn't see where it said they were cooked". No shit, ya think? "Maybe that's why they were so expensive. $19.99 per pound." I think at this point we can chalk this up to a *Brain Fart* or merely a *Senior Moment*. He continues. "They were just so much bigger than anything else, so I bought them" said he. There's a surprise. Another man is blinded by the sheer size of something, hmmmmm...

First of all, the fact that he bought something (anything really) that cost $19.99 per pound is just completely jaw dropping. Second, maybe I'm wrong, but I'd say it's probably time for both of us to get our eyeglasses tweaked again. I'm just saying... Anyway, here is the recipe. Just try to picture raw shrimp instead of the cooked shrimp I'm using. Just a suggestion.

The husband unit and I have tried for the longest time to duplicate a sauce that is served with jalapeno stuffed bacon wrapped shrimp at one of our favorite local eateries. Every attempt we've made at making this incredible sauce has come up short. All the trial runs were good, but just not quite right.

Well, I went to lunch with a friend at this particular restaurant yesterday. Boy, did I ever hit the jackpot of all jackpots. Thanks to our wonderful waitress, I now have the ingredients, so the only thing left is adjusting the measurements.

Now, mind you, this girl would probably get fired if the boss knew what she'd done. Scott, the owner of this restaurant, is a friend of our's, but he still would never let me have the recipe, no matter how much ass-kissing & blatant grovelling I was willing to do. Obviously (to me anyway) this waitress was new and didn't know. Thank God I was there before someone told her, LOL! She revealed to me that she had been in the kitchen when the chef was making it for us, making a mental note of all the ingredients. Needless to say, she got an outstanding tip! Hehehehehe.....

So, you, my lucky readers, are about to experience one of the best dishes ever.

Grilled Bacon-Wrapped Jalapeno Stuffed Shrimp with a Chipotle Cream Sauce:

Ingredients you will need for the shrimp:

8 to 10 large shrimp or prawns, cleaned & deveined

2-3 large jalapenos, seeded & cut into strips

4-5 pieces of bacon, cut in half

8-10 skewers or extra long toothpicks (soak in water for about 30 to 45 min. before using)

Ingredients For Sauce:
1 carton of light sour cream

1 can of chopped chipotle chiles in adobo sauce, seeded

2 Tbls. of shallots, minced

1/3 Cup chicken broth

1 Tbls. butter

1/3 Cup Vodka (or white wine can be used, if you prefer)

Dash Cayenne pepper

Salt & Pepper, to taste

Directions:

1. First, make sure the shrimp is thawed, shelled & deveined. Place in refrigerator.

2. Cut the bacon slices in half and cook only about halfway in the microwave. I actually put it on paper plates lined with paper towels and cook it 1 minute at a time, until it looks like undercooked bacon. This way, you've taken a LOT of the grease out and they will have time to cook to the point of crispy once they are on the grill.

3. Once you are ready to begin assembling the skewers, have everything out & ready. Allow one half slice of bacon per shrimp and one slice of jalapeno. Then, you just start rolling the bacon around the shrimp & jalapeno and secure with one skewer (or however many it takes).

4. After you get the shrimps on the barbie, you can make the sauce rather quickly.

Sauce:

1. Process until smooth the chipotle peppers, some adobo sauce, shallots (or greens onions & garlic) then add to melted butter & saute a few minutes.

2. Stir in the chicken broth & vodka with a whisk, cooking and additional 3 minutes.

3. Reduce heat to medium-low and whisk in sour cream, then the pureed chipotle.

4. Simmer for a couple of minutes to heat through and season to taste with salt & pepper.

5. Add the sauce to plate, adding the cooked shrimp next, on top of the sauce.

6. Chopped cilantro or parsley makes a very nice garnish when sprinkled around the sauce.

7. Serve with lime wedges. (but this is flavorful enough that you don't really need to)

He Liked It! He Really Liked It! I SCORED!!!!

Last night I just wanted to thank the Academy but tonight I want to thank the Internet. Today I decided to make something special to go with our Bacon Wrapped Jalapeno Shrimp I had planned for dinner. I perused the Internet until I located just the right recipe (which included the only ingredients I had on hand, because I hate to go to the grocery store). Yup, if you look hard & long enough, you can find just about any recipe you want to match the ingredients you have on hand. For this, I adore the Internet. However, I have a hubby that watches..... food tv. He has become a complete "know it all" since he started watching Alton. I'm not sure which one I'd rather get rid of first... Alton or the hubby, LOL! Anyway, in my constant effort to to "Wow" the hubster, I peruse recipes. But I'm not a total tramp. At least I go with recipes that call for the only items I have on hand, LOL! Frankly, I consider myself a rather resourceful girl, thank you very much!

So.... I made the most divine Spinach Souffle that was absolutely the easiest recipe ever. I've tried to make it in the past but hubby always said it was a nice try or a good effort. Tonight, he was blown away, and actually I was too. Since I basically FLUNKED home economics in school, who woulda thunk I could tackle something as difficult as a souffle with so little effort? Well, my friends, I'm here to tell you that it's all thanks to the Internet. (Oh - and Mrs. Richardson, if you're still alive, I just want to say that I'm not the complete idiot in the kitchen that you said I'd be... WITCH!) I could out-cook, out-broil, and out-grill your sorry ass any day of the week. (so sorry... just shaking loose a bit of baggage there).

The picture of my finished product is above & the recipe lies below. ENJOY....

SPINACH SOUFFLE DELUXE
1 tbsp. butter
2 tsp. all-purpose flour
1/2 c. milk
1/4 tsp. salt
Dash of pepper
2 eggs, separated
1/2 c. cooked, chopped spinach, pressed dry
3 tbsp. Parmesan cheese, grated

Melt butter in a heavy saucepan over low heat; blend in flour, stirring until smooth. Cook 3 to 4 minutes, stirring constantly. Gradually stir in milk, and cook over low heat, stirring constantly 6 to 8 minutes, or until thickened. Stir in salt and pepper.

Beat the egg yolks. Gradually stir about one-fourth of the hot mixture into the beaten yolks, stirring well. Then stir the yolk mixture into the white sauce. Add the spinach and cheese; stir well.

Beat the egg whites (at room temperature) until stiff, and fold into the spinach mixture. Spoon into a lightly greased 1 quart souffle dish.

Bake at 325 degrees for 40 to 50 minutes, or until firm. Serve immediately.
Serves two generously.