Ingredients
1 pound Heirloom Tomatoes
16-20 pieces Fresh shrimp
1 cup Mozzarella cheese
1/2 pound Nitrate-free bacon
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Outer covering of nutmeg — more delicate, sausages, béchamel, pies
Concentrated yeast umami — toast, stews, gravy enhancement
Stainless corn holders — elegant summer table, firm grip
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Outer covering of nutmeg — more delicate, sausages, béchamel, pies
Concentrated yeast umami — toast, stews, gravy enhancement
Stainless corn holders — elegant summer table, firm grip
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Puree the tomatoes in a food processor. The consistency should be smooth and free of bits of tomatoes. Peel and devein shrimp. Cut the slices of bacon in half and wrap them around the shrimp. Place the shrimp in a 9x9 baking dish and pour the pureed tomatoes over the shrimp. Shred 1/2 cup of the cheese and sprinkle over the shrimp. Bake for 15-20 minutes or until the shrimp and bacon are thoroughly cooked. During the last 5 minutes of baking, use pot holders to carefully remove the baking dish from the oven. Cut the remaining cheese into small pieces and place around the baking dish. Use the pot holders to place it on the top rack. Set the oven to low broil and let the cheese partially melt. Carefully remove the baking dish from the oven using pot holders. Serve on a dinner plate and garnish with fresh parsley. Enjoy!