Bacon-Wrapped Shrimp with Rosemary and Stilton

Chef Anthony Spizale

This is a recipe sure to impress, make sure you find some large Louisiana shrimp!
Cook/Prep Time: 30 MinutesServings: 16 hors d’oeuvres or 4 entree servings


Port Reduction

2 cups Ruby Port (500 ml)
1/2 cup superfine granulated sugar
1 1/2 teaspoons whole black peppercorns
2 fresh Rosemary Sprigs

Stilton Butter

1 lb. unsalted sweet cream butter
1 cup Stilton Blue cheese, crumbled
½ cup crisp bacon, chopped fine
1 sprig Rosemary, chopped fine


4 thin crosswise slices
Applewood-smoked bacon (1/4 lb), cut into thirds
16 Wild Caught 10/15 Count Louisiana Shrimp
1 tablespoon extra-virgin olive oil


Port Reduction

For the Port Reduction, bring Port, superfine sugar, peppercorns, and Rosemary to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved.
Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes).
Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 15 minutes.
Transfer to a bowl and cool. Set aside.

Stilton Butter
For the stilton Butter whip butter to light and fluffy consistency. Add remaining ingredients 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.

For Shrimp: 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.
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.
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, take skillet of the heat add the stilton butter and agitate the skillet to coat shrimp with the butter.
Transfer to a plate and serve with Port reduction for dipping.

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