Rhubarb Bacon shrimp
enter Rhubarb is a wonderfully tangy and tart treat. Most know to use it in pies such as strawberry and rhubarb pie. Yummy! Everything I have seen involves it in a dessert. But, as I was staring at some raw shrimp on sale my brain clicked. Shrimp has always been tasty with a level of sweet and tangy. so this came together and turned out really well…well I think so anyways!
I have to say that I like that I figured out how to use my tablet to blog…because I am blogging…lol “blogging”… from my hot tub! That’s night peeps…I’m typing away on my tablet while my poor knees soak! What can I say, I have been pushing myself just a bit…
went strawberry picking with my bestie and her son… Then
Went on a hike with my pup, Ellie! Then… I went and walked around at Art on the Square with my bestie again, and my knees are just plain sore. I am finally about 7 weeks out from surgery, but I am still having the darnedest time straightening my leg. I can bend and walk now, balance is still an issue, but the straightening…that is where I am really having to work on it. I am getting there though. I will be back climbing in no time.
I really want to work more with rhubarb as it is associated with summer, but more with meals and not just with desserts. I think it pairs well with meats and plan to make several more meals with rhubarb. I think though, I’ll keep the meats to chicken, pork, and seafood. I had neighbors coming over and ask is what I was grilling… apparently it smelt really good. My taste testers didn’t get to actually test it till much later, but they said it was still very good. So I will consider it a win!
I’m going to start adding in the uses, medical and other, of some of the ingredients. So of course this would be about rhubarb, lol.
Rhubarb (Rheum palmatum) is a leafy perennial herb with large elephant like leaves and thick fleshy stalks known for their red coloring. The plant originated from Northeastern China and Tibet. The fleshy stalks are used in foods and add a tangy to sour taste to the food. The rhizomes and stalks are also known to help with constipation as it lies in the therapeutic category of stimulant laxative. However, in small doses it is a useful astringent and antimicrobial poultice and to aid in preventing diarrhea and liver complaints. Used as a powder, from the rhizomes, you would use 1-2 g made into a tea for a laxative. As a stomachic you would only use 0.1-0.2 g of powder into a tea or made into a chew with other herbs or better tasting ingredients. Who knew that a favorite ingredient in Strawberry-Rhubarb pies could have you running to the bathroom all through the night… At least in this recipe there isn’t enough of the plant to give you the urge, lol.
- 16 raw gulf shrimp (shelled and deveined)
- 1-2 red, firm rhubarb stalks
- 8 strips bacon (halfed)
- 1/4 c raw honey
- 3 tbsp butter or ghee
- 1/2 c fresh cilantro (finely chopped)
- salt and pepper
- 1. Wash and pat dry shrimp
- 2. Use a peeler to make long thin strips of the rhubarb stalk.
- 3. Wrap the strips of rhubarb around the shrimp and then the bacon over both the shrimp and rhubarb.
- 4. Screwer the shrimp so that the rhubarb and bacon are secure on the shrimp and the shrimp have enough room to cook evenly. Salt and pepper to taste.
- 5. In a sauce pan bring the honey, butter, and cilantro to a very gentle boil stirring constantly. Simmer till you can smell the cilantro.
- 6. Grill shrimp 1-2 min on each side till the shrimp starts to turn red. Then baste the shrimp with the honey sauce on each side, flipping and basting every minute or so to get a good caramelization of the honey onto the shrimp.
- 7. serve and enjoy!