Recipe: Pan Roasted Shrimp with Wisconsin Aged Parmesan

One of the first signature dishes at Chef Michael Symon's restaurant, Lola, this meal can be enjoyed as an entrée or as a salad. Featuring buttery Wisconsin Aged Parmesan that crackles on the tongue, shrimp, white beans, and grape tomatoes, this original dish boasts rich and creamy flavors with a full-bodied taste.

NUMBER OF SERVINGS: 4-6

• 2 shallots, minced (about 2 tablespoons)
• 1 clove garlic, minced
• Kosher salt and ground black pepper
• Juice of 2 lemons
• 1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp
• 1/2 cup grape tomatoes, halved
• 1 cup freshly cooked or canned white beans, such as cannellini
• 1 cup (about 4 ounces) Wisconsin Parmesan cheese, cut in small dice
• 1/4 cup fresh dill, chopped
• 1 pound large shrimp, peeled and deveined

Place shallots and garlic in mixing bowl. Add pinch of salt; mix. Add lemon juice, stir and slowly whisk in olive oil. Add tomatoes, beans, Parmesan cheese and dill. Mix well and set aside.

Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add shrimp and cook, turning until pink and cooked through, about 3 minutes. Do not overcook. Season to taste with salt and coarsely ground black pepper.

Add warm shrimp to prepared mixture and toss. Serve immediately.

Recipe and image from the Wisconsin Cheese site -- visit the site to watch a video of Chef Symon making the salad.

Recipe: Barbecued Bacon and Shrimp

Yield: Makes 8 appetizer servings

You Will Need:
1 pound (32 to 36 per lb.) peeled, deveined shrimp, rinsed
16 to 18 slices bacon (16 to 18 oz.), cut in half crosswise
Cooking oil spray or salad oil

Your favorite BBQ sauce

Preparation
1. Count shrimp; for each, you need 1/2 slice bacon and 1 soaked wood toothpick.

2. Arrange bacon slices in single layers in 2 pans, each 10 by 15 inches.

3. Bake in a 450° oven until bacon begins to brown on the bottom (lift to check), 4 to 8 minutes. As bacon is browned, transfer to towels to drain. Discard fat in pans.

4. Wrap 1 bacon strip around each shrimp; secure with a toothpick. Spritz the inside of an 11- or 12-inch square hinged grill basket with cooking spray (or lightly brush with oil). Arrange wrapped shrimp in a single layer in basket; close basket. Cook in batches, if needed.

5. Prepare barbecue for direct heat (see below). When it is medium-hot (you can hold your hand at grill level only 3 to 4 seconds), lay basket on grill and turn as needed to brown bacon lightly, 2 to 3 minutes total. Remove basket from heat, open, and baste bacon-wrapped shrimp with about 1/4 of barbecue sauce (proportionately less if cooking in batches). Close basket, flip over, open basket, and baste shrimp with another 1/4 of the sauce (less if cooking in batches). Close basket, return to grill, and cook, turning once, until shrimp is opaque but still moist-looking in center of thickest part (cut to test) and bacon is well browned, 2 to 3 minutes longer.

6. Transfer bacon-wrapped shrimp to a platter. Pour remaining sauce into a bowl. Dip shrimp into sauce to eat.

To prepare grill for direct heat:
If using charcoal briquettes, mound and ignite enough briquettes to cover the fire grate in a single, solid layer (you'll need about 75). When the briquets are dotted with gray ash, after 15 to 20 minutes, spread them over the fire grate in a single layer. Let them burn down to the desired heat. Set grill in place.

If using a gas barbecue, turn all the burners to high and close the lid for 10 minutes. Adjust the burners to the desired heat.

Notes: Hinged grill baskets are sold at barbecue supply stores; choose one with handles that will fit in your barbecue. You can also use a cooking grate (sold at barbecue supply stores as well) with small holes; watch closely and turn shrimp often to brown evenly. Soak wood toothpicks in water for at least 30 minutes before using to keep them from burning. Buy regular--not thick-sliced--bacon.

FOUND HERE.