What do you do with a few pounds of leftover brisket? That depends. If you’re cooking for several people there alre a lot of things you could do with it, from noodle toppings to sammiches. When you’re cooking for one grumpy foodie with a sinus infection coming on… Well, you do whatever makes him happy, and that’s exactly what I did.
To be honest, I didn’t know I was ill at the time. I knew that I had a craving for surf and turf, but that I had a slight headache and not much of an appetite. I did a quick search for shrimp recipes, came across a whole bunch for bacon wrapped shrimp and since I didn’t happen to have any bacon on hand, the inspiration for this dish was born.
My reasoning? Well, bacon is smoked, salted and cured. The brisket I had made two days before was smoked and well spiced, it was refrigerated and so could be cut paper thin if desired and it had the basic shape I was after… It all sounded right somehow.
And it was… Oh, It Was!
I’m not saying that this requires a barbecued brisket. I think this recipe would work just as well with a marinated flank steak, a skirt steak or even a New York strip. Because this is a sauteed shrimp, just be sure that whatever beef you choose has already been cooked, and preferably refrigerated well before you get started or you’ll risk rubbery shrimp… Not something I look forward to.
- 5 large (41-50 count) shrimp, peeled and deveined, tail on.
- Approximately 5 oz. cooked brisket(or your choice of other beef), cut roughly 1/16 inch thick and just long enough to wrap shrimp comfortably.
- 2 cloves garlic, minced
- 1 tbsp. butter
- 1 tbsp. extra virgin olive oil
- Salt, pepper and chili powder to taste
- Defrost shrimp if necessary. Peel and devein (leave tail on) shrimp and set aside. Cut beef into thin pieces approximately 6 inches in length, trimming any very large pieces of fat or gristle.
- Sprinkle shrimp with salt, pepper and chili powder. Wrap beef slices around shrimp and secure with a toothpick driven as closely as possivle to the center, down the length of each shrimp, with the remainder sticking out the top/front. (This will allow the toothpick to rest above the pan’s surface while cooking and will aid removal.)
- Heat oil in skillet over medium heat. Add shrimp and cook for approximately 1 1/2 minutes per side, or until the shrimp’s tail is pink and the thickest part of the shrimp is just opaque. Remove shrimp from pan immediately and rest on a paper towel.
- Add butter to pan and allow to melt. Add garlic, a pinch of salt and a few grinds black pepper. Cook garlic for approximately 2 minutes or until golden brown. Remove from heat.
- Arrange shrimp on a saucer or small plate. Spoon a bit of the butter/garlic mixture over each shrimp. Garnish with parsley, celery leaves or scallion stems if desired.
Links to other recipes like this:
- Chipotle Lime Bacon-Wrapped Shrimp, From Simply Recipes
- Rolling Into Spring with Mango Wrapped Thai Shrimp, from Jumbo Empanadas
- Grilled Procuitto Wrapped Shrimp and Pneaple Skewers, from urban Drivel