Courtesy of Anthony Spizale, The Rib Room, New Orleans .
- Port Reduction
- 2 cups Ruby Port (500 ml)
- 1/2 cup superfine granulated sugar
- 1 1/2 tsp. whole black peppercorns
- 2 fresh Rosemary Sprigs
- Stilton Butter
- 1 lb. unsalted sweet cream butter
- 1 cup Stilton Blue cheese, crumbled
- 4 thin crosswise slices applewood-smoked bacon (1/4 lb), cut into thirds
- 16 wild caught Louisiana shrimp
- 1 Tbsp. extra virgin olive oil
- 3/4 cup Stilton butter
- 1/2 cup crisp bacon, chopped fine
- 1 sprig rosemary, chopped fine
- Salt and pepper, to taste
1.) Bring Port, superfine sugar, peppercorns, and rosemary to a simmer in a 2 qt. saucepan over moderately low heat, stirring until sugar is dissolved.
2.) Remove from heat, then carefully ignite port with a kitchen match, letting flames die down (this will take a few minutes).
3.) Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 15 minutes.
4.) Transfer to a bowl and cool. Set aside.
1.) Whip butter to light and fluffy consistency. Add Stilton blue cheese and mix thoroughly. Set aside.
Note: The butter can be used immediately, or you may create various shapes by using parchment paper or a pastry bag with your favorite "frosting" tips. Rolling butter in parchment paper allows you to store it for up to 1 month in the freezer. To Roll in Parchment Paper: Lay one 10" x 14" piece of parchment on the counter. Use rubber spatula to scrape butter from bowl onto the lower third of the paper. Lift bottom of paper, and then fold over to cover butter completely; use hands to shape into a cylindrical form. Once it’s shaped, roll butter in paper to the opposite edge (like a Tootsie Roll); twist edges to seal.
1.) Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain.
2.) Pat shrimp dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each shrimp and pierce shrimp with a wooden pick to secure.
3.) Heat olive oil in cleaned skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until bacon is browned and shrimp are opaque, about 5 minutes total. Remove from heat and add the Stilton butter, stirring to coat shrimp with the butter.
4.) Transfer to a plate, garnish with chopped bacon and rosemary and serve with port reduction for dipping.