O, Bacon, how I love your warm, salty goodness.
To hear the sizzle and crackle of you while you fry in the pan is O so heavenly.
And you taste so good with coffee!
--- "Ode to Bacon"
Okay, maybe I'm not much of a poet. But who doesn't love Bacon??? Here at kitchen Psycho, we work a lot with chicken. Occasionally, we use fish and beef. But we rarely work with shrimp, and bacon goes perfectly with shrimp, so WHY THE HECK NOT?
Ordinarily, I make a spinach dip with these ingredients... but instead of artichokes and spinach, I used bacon and shrimp. And rather than treat it as a simple chip-n-dip kind of thing, I buttered and baked some flake pastry in a mini-muffin tin and spooned a little of the dip into the cup. The flaky crunch went perfectly with the cheesy mix! Have fun with this one guys!
CHEESY BACON SHRIMP CUPS
6 pieces of bacon (I used Applewood Smoked Bacon)
1/2 lb small-medium shrimp
1/2 small onion, diced
1 jalapeno, diced
1 clove garlic
1/2 cup cream cheese
1/2 cup fresh, grated mozzarella cheese
1/4 cup sour cream
a few dashes of hot sauce (I used Louisiana Hot Sauce)
a few sheets of flaky pastry dough
Fry bacon. In a few tablespoons of the drippings, cook shrimp over medium-high heat. Set aside shrimp and bacon. Saute onion and jalapeno, adding the garlic about a minute before finishing the saute. In a saucepan, combine cheeses and sour cream. Cook until well blended. Add crumbled bacon, shrimp, and onion mixture. Add hot sauce and stir well.
Brush melted butter across a sheet of pastry dough and tear in 2-3" strips. Fold the pastry over itself a couple times stuff into mini-muffin tin cups and bake at 350 for 5-10 minutes, until browned. Carefully take cups out and fill with dip and garnish as desired.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg