Wednesday, October 21, 2009

Shrimp Lejon and Mangotinis

It was a beautiful fall day.  Mr J and I decided to sit outside and relax after our long week.  A busy weekend lay ahead.  If you look closely in the background you can see that quite a few leaves have fallen already.  They are beautiful and make our home look picturesque.  Uh..but the work to get them up. Mr. J and I will have to move our happy hour indoors soon.  But for now, we will simply enjoy the crisp air and the beauty of fall.  We enjoyed our tasty shrimp lejon and toasted goodbye to Gourmet magazine with our mangotinis.  Champagne was probably in order but I didn't have any on hand.  I have had a subscription off and on (but mostly on) for several years.  One of my favorite monthly articles was the look back to past years and recipes.  What are you going to miss about our beloved Gourmet magazine? 

Shrimp Lejon 

Makes 2 servings

6 shrimp ( 12-15 count)
3 oz horse radish
6 slices of low sodium bacon  
                 Dipping sauce                        

Preheat the oven to 375 degrees F.  Peel and devein the shrimp leaving tails in tact.  Run a sharp knife down the back of the shrimp.  Fill the shrimp with 1/6th of the horseradish.  Wrap each shrimp tightly with bacon and secure with a wooden pick if needed.  These shrimp wre huge so I didn't need the wooden pick. Place shrimp on a baking sheet.  Cook for about 10 minutes or until bacon is just about done.  Turn on the broiler.  Broil at 500 degrees F for an additional minute.

To make the dipping sauce, combine 1/2 cup of mayonaise, 2tablespoons of ketchup, 1/2 teaspoon of garlic powder, 1/2 teaspoon of cayenne pepper and the juice of 1/2 a lemon.  Mr. J prefers cocktail sauce.     


Makes 2 cocktails

3 oz vodka
1 oz orange liqueur
3/4 C mango nectar

Fill a cocktail shaker half way with ice.  Put all ingredients in and shake until chilled.  Pour into two martini glasses.


Goodbye Gourmet magazine.  You will be missed.......


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