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.
Serving Size: 1
Amount Per Serving: Calories: 893Total Fat: 57gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 191mgSodium: 1211mgCarbohydrates: 45gFiber: 4gSugar: 0gProtein: 49g
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