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Toasted Bread with Nordic Shrimp and Smoked Bacon Jam
2015-11-17
https://www.metro.ca/userfiles/image/recipes/pain-grille-aux-crevettes-nordiques-confiture-bacon-fume-10371.jpg
PT20M
PT2H00M
PT2H20M
Cut bacon slices into square pieces of approximately 1/3” (1 cm).Cook over very low heat in stainless-steel pan until fat is melted and bacon squares are crispy, about 20 minutes.Set bacon aside.Add diced red onion to pan and cook slowly until translucent.Add vinegars and maple syrup, bring to a boil and then reduce over low heat.Add cooked bacon and simmer over low heat until mixture is syrupy, about 2 hours.For a more uniform texture, blend jam with handheld mixer during few seconds.Avoid smooth texture.Mix together shrimp, chives and crème fraîche and set aside.Lightly toast bread, remove crusts and cut each slice in half to form two longs rectangles.Spread a little bacon jam on each slice. (Any remaining jam can be kept in the fridge for up to 2 weeks.)Top bread slices with shrimp mixture.Mix lettuce with a bit of olive oil, salt and pepper.Serve 2 slices per person on a bed of lettuce.
8
Metro
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8 slices of smoked bacon
1 1/3 cup (330 mL) red onion, diced
2 Tbsp. (30 mL) cider vinegar
2 Tbsp. (30 mL) balsamic vinegar
1/2 cup (125 ml) maple syrup
10 1/2 oz (340 g) nordic shrimps, thawed
3 Tbsp. (45 mL) fresh chives, finely chopped
2 Tbsp. (30 mL) crème fraîche
8 slices of loaf bread
6 cups (1 1/2 L) mesclun -type lettuce
1/4 cup (60 mL) olive oil
1 pinch salt
1 tsp. (5 mL) pepper
Toasted Bread with Nordic Shrimp and Smoked Bacon Jam
8
servings
0:20
Preparation
2:00
COOKING
2:20
TOTAL TIME
Ingredients
-
8
slices of smoked bacon
-
1 1/3 cup
(330 mL)red onion, diced
-
2 Tbsp.
(30 mL)cider vinegar
-
2 Tbsp.
(30 mL)balsamic vinegar
-
1/2 cup
(125 ml)maple syrup
-
10 1/2 oz
(340 g)nordic shrimps, thawed
-
3 Tbsp.
(45 mL)fresh chives, finely chopped
-
2 Tbsp.
(30 mL)crème fraîche
-
8
slices of loaf bread
-
6 cups
(1 1/2 L)mesclun -type lettuce
-
1/4 cup
(60 mL)olive oil
-
1
pinch salt
-
1 tsp.
(5 mL)pepper
Preparation
Cut bacon slices into square pieces of approximately 1/3” (1 cm).
Cook over very low heat in stainless-steel pan until fat is melted and bacon squares are crispy, about 20 minutes.
Set bacon aside.
Add diced red onion to pan and cook slowly until translucent.
Add vinegars and maple syrup, bring to a boil and then reduce over low heat.
Add cooked bacon and simmer over low heat until mixture is syrupy, about 2 hours.
For a more uniform texture, blend jam with handheld mixer during few seconds.
Avoid smooth texture.
Mix together shrimp, chives and crème fraîche and set aside.
Lightly toast bread, remove crusts and cut each slice in half to form two longs rectangles.
Spread a little bacon jam on each slice. (Any remaining jam can be kept in the fridge for up to 2 weeks.)
Top bread slices with shrimp mixture.
Mix lettuce with a bit of olive oil, salt and pepper.
Serve 2 slices per person on a bed of lettuce.
Source :
Metro
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