TRUFFLED BACON-WRAPED PRAWNS with Honey Whisky Glaze & Spicy Siracha
This recipe was provided by Chef James Walker from one of Calaveras County’s most popular restaurants, located on historic Main Street in Murphys: Grounds.
4 large black tiger prawns
4 strips hardwood smoked bacon
1 cup Calaveras Merlot
2 tbsp white truffle oil
1/2 cup honey
1/2 shot whisky
2 oz Siracha sauce
Place wine in saucepan and add shrimp. Cook over medium heat until prawns are cooked.
Heat truffle oil in skilled. Quick-sear prawns in oil and remove. Pre-cook bacon until crisp but still able to bend without breaking.
In a small saucepan, bring whisky to a simmer, add honey. Let cook until reduced. Wrap shrimp with bacon and secure with small skewer.
Dredge wrapped shrimp in honey whisky and place on a arnish of greens. Finish with a drizzle of Siracha.
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