Tocino Asado a la Parrilla con Gambas (Barbecued Shrimp Wrapped in Bacon)

With Labor Day fast approaching, one more BBQ is in order for millions as a finale to summer's end. Summer cookouts are popular in Spain too. However, rather than a “do your own,” residents and visitors head to the chiringuitos. These can be beach bars that serve food or open air picnic style areas with large pits preparing and serving BBQ style fish, shellfish, grilled meats and an occasional paella.

Along and near many beach fronts these al fresco restaurants are open seasonally, usually from March through October.

Years ago, chiringuitos were make shift  and contained wooden planks thrown upon the sand for a floor, a few poles with an awning to protect their guests from the sun, a few tables and chairs and viola dining was at its finest.  They offer beach goers a great meal for lunch and many chiringuitos will transform into a partying beach bar after the sun sets.

Today, the mood is getting more trendy and permanent thatch roofs and laid down terracotta flooring and attractive furnishing has been added. The food has gone from basic to trendy. And at night they are perfect to hear live music, eat a few tapas, while enjoying a good summer cocktail and mingling with others.

The Spanish adore the combo of bacon and shrimp (prawns). Bacon is cure and air-dry in the same as their famous Serrano jamon. The shrimp wrapped in bacon can be found at most Tapas bars, and of course serve at chiringuitos.

This recipe, “Tocino asado a la parrilla con gambas” (barbecued shrimp wrapped in bacon) is served several different ways and works well as the final hurrah to the summertime celebrations. It will serve 8 as an appetizer or 4 as an entrée.

Ingredients:

24 large/jumbo shrimp (shelled, clean and deveined)

12 slices of bacon cut in half

2 tablespoons olive oil

1/2 cup chopped onions

4 crushed garlic cloves

½ cup tomato sauce

1 tablespoon tomato paste

1/4 cup water

3 tablespoons brown sugar

1 tablespoon balsamic vinegar

1/2 teaspoon mustard (dry or dijon)

Dash of cayenne pepper

A pinch of saffron

Salt and pepper to taste

Wedges from 4 lemons

Marinating sauce:

1 cup of dry sherry for marinating

1 whole clove of garlic

Ground pepper

Chopped parsley

Directions:

1. Soak the shrimp for a few hours or overnight in sherry, clove of garlic, chopped parsley and ground pepper.
2. Add olive oil to a skillet and when warm add onions and garlic. Sauté until soft and transparent.
3. Blend in tomato sauce and water, followed by brown sugar, vinegar, mustard, saffron, cayenne pepper and tomato paste.
4. Stir continuously, simmer uncovered for 15 minutes.
5. Remove from heat and stir in the shrimp and let stand for 15 minutes-
6. Wrap each shrimp with a piece of bacon and secure with a toothpick.
7. On a well grease and high heat griddle, grill or barbecue, place on the shrimp and wrapped bacon and cook for 3 to 4 minutes. Turnover and cook the remaining side until the bacon is crisp.
8. Squeeze over the juice of the lemon wedges and serve immediately.
9. By reheating the sauce used to marinate the shrimp, serve it as a dipping sauce.

Other posts by Veronica:
Swordfish Alicante Style
Torta de Nueces y Zanahorias (Carrot and Nut Cake)
Canelones Rellenos con Gambas
Pinchos de Gambas (Shrimp Skewers)
Sopa de Crema de Ajo (Cream of Garlic Soup)
Tortilla Española (Spanish Omelet)
Albóndigas de Arroz y Espinaca (Rice and Spinach Meatballs)
Crema Catalana (Catalonian Custard)

Searching for more good eats?