New Year’s is one of the oldest holidays still celebrated. It’s date and the nature of the festivities has changed over time. It started thousands of years ago in ancient Babylon, celebrating the first day of spring with an eleven day festival. When Julius Caesar implemented the Julian calendar, January 1st became the common day for the New Year celebration.
The earliest celebrations were nature inspired, celebrating the Earth’s cycles. In time, the festivities turned religious, with Christians celebrating Christ and Roman Catholics celebrating Mary. In the twentieth century, the holiday grew into its own celebration and separated from it’s association with religion. It has become a holiday associated with nationality, relationships, and introspection. We celebrate it as a time of reflection and renewal with an emphasis on family & friends and a look forward to new adventures. Celebrate it with some good food!
Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce (created by Chef Lauren Kiino for foodandwine.com)
Total time: 1 Hour Serves 8-12
Barbecue Sauce
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, halved and thinly sliced
- 1 teaspoon chopped rosemary leaves
- 1 teaspoon chopped garlic
- 2 tablespoons bourbon
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup prepared barbecue sauce, preferably a less sweet brand
- Dash of Worcestershire sauce
- Dash of hot sauce
- Salt
- Freshly ground black pepper
Shrimp
24 extra-large shrimp, shelled and deveined- 1 tablespoon extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 12 slices of prosciutto, halved lengthwise
- 2 tablespoons chopped flat-leaf parsley
- Lime wedges, for serving
Barbecue Sauce: In a medium skillet, heat the olive oil. Add the onion and rosemary and cook over moderate heat, stirring occasionally, until the onion begins to brown, about 6 minutes.
Thinly slice then rainbow the onion and saute it with the rosemary.
Add the garlic and cook until softened and fragrant, about 5 minutes. Stir in all of the remaining barbecue sauce ingredients and season with salt and pepper. In a food processor, puree the barbecue sauce until smooth. Transfer the sauce to a bowl.
Puree the bbq sauce in a food processor for uniformity.
Prepare the shrimp: Preheat the oven to 400°. In a medium bowl, toss the shrimp with the olive oil and season with salt and pepper. Wrap each shrimp in a half slice of prosciutto and transfer to a rimmed baking sheet.
Wrap the slices of prosciutto around the shrimp.
Brush the shrimp with some of the barbecue sauce and arrange them 1 inch apart. Roast the shrimp for 5 minutes. Turn the shrimp over, brush with more barbecue sauce and roast for about 5 minutes longer, until the shrimp are firm and white throughout and the barbecue sauce is shiny.
Baste the shrimp on both sides with the barbecue sauce.
Transfer the shrimp to a platter and sprinkle with the chopped parsley. Serve with lime wedges and any remaining barbecue sauce for dipping. The barbecue sauce can be refrigerated for 3 days. The prosciutto-wrapped shrimp can be refrigerated for 8 hours before roasting.
Happy New Year!
Here’s to poignant memories, family, friends and a wonderful new year full of adventures! Happy New Year! ~Linda
Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce (created by Chef Lauren Kiino for foodandwine.com)
Total time: 1 Hour Serves 8-12
Barbecue Sauce
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, halved and thinly sliced
- 1 teaspoon chopped rosemary leaves
- 1 teaspoon chopped garlic
- 2 tablespoons bourbon
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup prepared barbecue sauce, preferably a less sweet brand
- Dash of Worcestershire sauce
- Dash of hot sauce
- Salt
- Freshly ground black pepper
Shrimp
- 24 extra-large shrimp, shelled and deveined
- 1 tablespoon extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 12 slices of prosciutto, halved lengthwise
- 2 tablespoons chopped flat-leaf parsley
- Lime wedges, for serving
Barbecue Sauce: In a medium skillet, heat the olive oil. Add the onion and rosemary and cook over moderate heat, stirring occasionally, until the onion begins to brown, about 6 minutes. Add the garlic and cook until softened and fragrant, about 5 minutes. Stir in all of the remaining barbecue sauce ingredients and season with salt and pepper. In a food processor, puree the barbecue sauce until smooth. Transfer the sauce to a bowl.
Prepare the shrimp: Preheat the oven to 400°. In a medium bowl, toss the shrimp with the olive oil and season with salt and pepper. Wrap each shrimp in a half slice of prosciutto and transfer to a rimmed baking sheet. Brush the shrimp with some of the barbecue sauce and arrange them 1 inch apart. Roast the shrimp for 5 minutes. Turn the shrimp over, brush with more barbecue sauce and roast for about 5 minutes longer, until the shrimp are firm and white throughout and the barbecue sauce is shiny. Transfer the shrimp to a platter and sprinkle with the chopped parsley. Serve with lime wedges and any remaining barbecue sauce for dipping.
The barbecue sauce can be refrigerated for 3 days. The prosciutto-wrapped shrimp can be refrigerated for 8 hours before roasting.