Bacon-Wrapped Shrimp with Rosemary and Stilton

Name: Bacon-Wrapped Shrimp with Rosemary and Stilton
Ingredients: Port reduction; 2 cups Ruby Port (500 ml); 1/2 cup superfine granulated sugar; 1 1/2 teaspoons whole black peppercorns; 2 fresh Rosemary Sprigs; Stilton Butter; 1 lb. unsalted sweet cream butter; 1 cup Stilton Blue cheese, crumbled; ½ cup crisp bacon, chopped fine; 1 sprig Rosemary, chopped fine; Shrimp; 4 thin crosswise slices Applewood-smoked bacon (1/4 lb), cut into thirds; 16 Wild Caught 10/15 Count Louisiana Shrimp; 1 tablespoon extra-virgin olive oil; 6 oz Stilton Butter (recipe above); 1 recipe Port Reduction (recipe above)

Bacon-Wrapped Shrimp with Rosemary and Stilton was pinched from <a href="http://www.louisianaseafood.com/recipes/bacon-wrapped-shrimp-rosemary-and-stilton" target="_blank">www.louisianaseafood.com.</a>

INGREDIENTS

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Port reduction

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2 cups Ruby Port (500 ml)

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1/2 cup superfine granulated sugar

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1 1/2 teaspoons whole black peppercorns

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2 fresh Rosemary Sprigs

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Stilton Butter

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1 lb. unsalted sweet cream butter

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1 cup Stilton Blue cheese, crumbled

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½ cup crisp bacon, chopped fine

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1 sprig Rosemary, chopped fine

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Shrimp

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4 thin crosswise slices Applewood-smoked bacon (1/4 lb), cut into thirds

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16 Wild Caught 10/15 Count Louisiana Shrimp

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1 tablespoon extra-virgin olive oil

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6 oz Stilton Butter (recipe above)

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1 recipe Port Reduction (recipe above)

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