Shrimp wrapped in bacon on pumpkin cream
Elevate your autumn gatherings with these succulent shrimp wrapped in bacon, nestled on a luscious pumpkin cream. A refined and tasty appetizer that's surprisingly easy to make! This shrimp wrapped in bacon recipe will become a new fall appetizer favorite; a bacon wrapped shrimp that offers an irresistible blend of flavors and textures that your guests will adore.
Dietary Information
Servings:
- 1
To make the shrimp wrapped in bacon on pumpkin cream, start with the preparation of the pumpkin cream: cut the pumpkin in half, remove the inner seeds 1, then place it on a sheet of aluminum foil 2 and fill the inside with 3 cloves of garlic in their skins 3.
- 2
Season with salt 4, pepper, oil 5 and sage 6.
- 3
Wrap well with the paper and put the pumpkin on a baking sheet 7. Bake in a preheated static oven at 240°C for about 45 minutes, until it is soft. Once cooked, remove from the oven, remove the aromas 8 and remove the pulp 9.
- 4
Put the pumpkin pulp in a carafe, then add oil 10, water 11 and salt. Blend with an immersion blender 12.
- 5
You should get a smooth cream without lumps 13. Set aside and clean the shrimp: detach the head 14 and remove the shell leaving the tail attached 15, then remove the intestine, which is the black filament on the back.
- 6
Now place a slice of bacon on the cutting board 16, place one end of the shrimp on top, leaving a couple of centimeters from the edge 17, then roll 18.
- 7
You have to wrap the shrimp along its entire length 19, leaving only the tail uncovered 20. Arrange the shrimp wrapped in bacon on a baking sheet 21 and bake in a preheated static oven at 180°C for about 10 minutes, or until the bacon is nice and crispy.
- 8
Remove the shrimp from the oven 22 and plate: spread a spoonful of cream on the plate 23, then distribute a few dots of sour cream 24.
- 9
Now place 3 shrimp in the center 25 and garnish with chervil leaves 26. Serve the shrimp wrapped in bacon on pumpkin cream immediately 27!
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