These make excellent appetizers for a spring or summer party.
Stuffed Jumbo Prawns With Goat Cheese Wrapped In Bacon
Maple Rum Glaze:
1/2 cup maple syrup
1/2 cup dark rum
1/4 cup unsalted butter
Grilled Jumbo Prawns
6 to 8 jumbo shrimp, peeled, de-veined
1/4 cup goat cheese
2 tbsp sour cream
2 tbsp fresh chives, chopped
To taste: black pepper
6 slices bacon
The Rainford Method:
Maple Rum Glaze
Add maple syrup, rum and butter to a saucepan over medium high heat. Reduce until a glaze consistency or until coats the back of a spoon. Set the glaze aside until ready to grill shrimp.
Grilled Jumbo Prawns
Butterfly the shrimp by cutting down the center back of the shrimp but don’t cut all the way through – then open and flatten the two halves so that it resembles a butterfly. This will allow you to get more filling in the shrimp.
Cream the goat cheese and sour cream together. Stir in chives and pepper. Chill in the refrigerator to firm up and set.
Place butterflied shrimp cut side up. Using a pallet knife or small spatula evenly spread the shrimp with the goat cheese mixture.
Place a slice of bacon on a piece of plastic wrap. Put a shrimp on top of the bacon width wise. Roll tightly but not so tight that the goat cheese squeezes out.
Preheat grill to medium-high (350ºF.).
Once grill is warming, oil grids well with canola oil.
Grill shrimp for 3 to 3 1/2 minutes per side, brushing with some of the Maple Rum Glaze.
Serves 6 to 8
Courtesy of Chef Rob Rainford