Prawn and Bacon Brochettes
The Spanish love bacon, this combination of prawns and bacon can be found at most Tapas bars. It’s a delicious treat for guests or backyard BBQ. Makes 12 units.
- 5 oz jamón or thinly sliced bacon
- 24 medium to large uncooked, headless prawns, peeled
- freshly ground black pepper
- 1 tablespoon olive oil
- 2 lemons, quartered
- cherry tomatoes / bamboo tooth picks (optional serving)
Cut the bacon (or jamón, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed. Season generously and drizzle with the oil.
- On a high heat griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up. Alternatively, roast in a hot oven at 425°F on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately. Optional serving on bamboo toothpicks on top of cherry tomatoes. © Recipe courtesy of Spain Recipes
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Consider native to Rioja, Tempranillo is the wine region’s most typical grape occupying 75% of the vineyards. The name comes from the Spanish word “temprano” (early) because of its short ripening cycle. Rioja is the origin of the Tempranillo’s identity and one of the great grape varieties in the world. Dating back to Roman times, numerous archaeological remains of wine presses and wineries were found in Rioja lands two thousand years ago. The centuries-old economic importance of viticulture for the region started when it became a marketable good during the Middle Ages to the French Revolution.
The grapes for this wine were hand-harvested at the “Ventas Blancas” vineyards, 510 meters above sea level. “It’s a relaxing wine, perfect as a first step into the world of wine. Easy to notice the floral notes and fruity young wine. It’s a palatable wine for your mouth and nose. A wine that will leave an imprint, a wine to remember.” – Juan Bautista García, winemaker
Intense purple color with cherry red rim. On the nose, wild berries, predominately blackberry and raspberry. Balanced palate with a strong underlying taste. Leaves a long and pleasant aftertaste. Pairs well with potatoes, cheese, salad, pasta, pizza and white meat.
Appellation: Rioja Alta, Spain
Varietal: 100% Tempranillo
Analysis: 13.58% alcohol / volume
TA: 5.29 g/l
Residual Sugar: 1.9 g/l
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.
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