It was a beautiful fall day. Mr J and I decided to sit outside and relax after our long week. A busy weekend lay ahead. If you look closely in the background you can see that quite a few leaves have fallen already. They are beautiful and make our home look picturesque. Uh..but the work to get them up. Mr. J and I will have to move our happy hour indoors soon. But for now, we will simply enjoy the crisp air and the beauty of fall. We enjoyed our tasty shrimp lejon and toasted goodbye to Gourmet magazine with our mangotinis. Champagne was probably in order but I didn’t have any on hand. I have had a subscription off and on (but mostly on) for several years. One of my favorite monthly articles was the look back to past years and recipes. What are you going to miss about our beloved Gourmet magazine?
Shrimp Lejon
Makes 2 servings
Ingredients:
6 shrimp ( 12-15 count)
3 oz horse radish
6 slices of low sodium bacon
Dipping sauce
Method:
Preheat the oven to 375 degrees F. Peel and devein the shrimp leaving tails in tact. Run a sharp knife down the back of the shrimp. Fill the shrimp with 1/6th of the horseradish. Wrap each shrimp tightly with bacon and secure with a wooden pick if needed. These shrimp wre huge so I didn’t need the wooden pick. Place shrimp on a baking sheet. Cook for about 10 minutes or until bacon is just about done. Turn on the broiler. Broil at 500 degrees F for an additional minute.
To make the dipping sauce, combine 1/2 cup of mayonaise, 2tablespoons of ketchup, 1/2 teaspoon of garlic powder, 1/2 teaspoon of cayenne pepper and the juice of 1/2 a lemon. Mr. J prefers cocktail sauce.
Mangotini
Makes 2 cocktails
Ingredients:
3 oz vodka
1 oz orange liqueur
3/4 C mango nectar
Method:
Fill a cocktail shaker half way with ice. Put all ingredients in and shake until chilled. Pour into two martini glasses.
Goodbye Gourmet magazine. You will be missed…….
Cheers!
5 Comments
I agree that your Shrimp Lejon and Mangotinis looks wonderful, and I am quite certain that it is, based upon the simplicity of the method.
But I vehemently disagree that “Gourmet” will be missed, or at least that Ruth Reichl will be missed.
That woman always gave me an upset stomach, which is why I cancelled my subscription well before the magazine went underwater.
Wow, I love shrimp and who doesn’t love bacon? Horseradish is my favorite condiment so this is the perfect recipe for me and my family. Will make this one for Christmas Eve appetizer fest. Thanks so much for this one.
Sounds yummy, and I plan on making these for a New Years potluck. But inquiring minds want to know: Did you use fresh or prepared horseradish?
I have to admit that for the dish pictured i used……………prepared horseradish BUT I do prefer making my own. It’s spicier.
I am so curious. What does Lejon mean? It’s Swedish for LION!! So my first thought was fierce lion shrimps… they are sort of fierce, maybe?