Pancetta Wrapped Barbecue Prawns with Cornbread Stuffing

25 amazing restaurants, countless delicious bites. At the Seattle Food & Wine Experience, remember this one?

Not only did I rave about sous chef John Jadamec's dish, there was some shameless recipe begging going on here!



He quietly reached in his pocket and offered this list of ingredients.

"No, man, I need a recipe!"

We ended the night with a handshake...and a promise.



True to his word, on Friday, this coveted recipe landed in my e-mail. John notes, "The original recipe was for 1,000 pieces and I scaled it down to about 1 dozen for you." I've got big love for this guy!

If you're on the hunt for a showstopper that's packed with flavor...look no further.



Pancetta Wrapped Barbecue Prawns with Cornbread Stuffing
Courtesy of John Jadamec, sous chef, Eagles Buffet at the Tulalip Resort Casino & Spa

Poppy notes: This recipe involves multiple parts but the work is easily divided, and most of it is done in advance. Day 1: Make the sauce, cornbread for the dressing, and marinate prawns in the spice blend. Day 2: Make the cornbread dressing, wrap the marinated prawns in pancetta and quickly cook them. Serve prawns with a drizzle of sauce and top with the cornbread stuffing. In the final moments, this dish comes together in a flash! It's the perfect party dish.


White BBQ sauce:

2 c	mayo
1c	apple cider vinegar
2 Tbl	lemon juice
3 Tbl	black pepper
1 tea	salt
1/2 tea	cayenne
1/2 c	garlic
Mix everything together and chill overnight.
Shrimp Seasoning:
1 TBL	chili powder
1 tea	blackened seasoning
1/2 tea	cayenne pepper
1 tea	salt
2 tea	black pepper
1 TBL	paprika
3 TBL	olive oil
1. Mix all dry spices together.
2. Pour olive oil over shrimp and mix in
3. Mix the shrimp with the dry spices and chill overnight in the fridge. Cornbread: 1 pound unsalted butter 11 oz or about 1 2/3 cup sugar 8 each eggs 26 oz. creamed corn 1/2 lb. cheddar cheese 1/2 cup heavy cream 11 oz. or 1 2/3 cup bread flour 14 oz. or 1 3/4 cup corn meal 2 oz. or 1/4 cup baking powder 2 tsp. Kosher salt 1. Cream butter and sugar 2. Mix in eggs one at a time 3. Mix in the everything else 4. Line a baking pan with parchment paper or lightly oil, pour mix in to pan until about 1/2 deep. 5. Bake at 350F for about 30 minutes or until it turns golden brown and poke with a tooth pick; it should come out clean.
Corn bread dressing:
3 cups	corn bread crumbles
1/4 cup	fine dice onion
1/4 cup	fine dice celery
1/4 cup	fine dice red bell pepper
3/4 cup	diced raw bacon, smoked bacon is best. I used apple wood smoked
1/4 cup	green onion sliced in thin rings
2 TBL	butter, no salt
to taste	kosher salt
1. cook bacon until crispy in a large sauté pan. Remove bacon from pan and drain the grease out. Don't clean the pan, just drain most of the grease out. 2. melt the butter in the bacon pan then add the onions, celery and bell peppers and sauté for about 1 minute, I like to keep the veg bright and crisp not over cooked. 3. turn heat off and add the corn bread and bacon then mix in. 4. mix in the green onions.
Pancetta:
This needs to be sliced really thin, about as thick as 3-4 sheets of paper. You need as many slices as shrimp you want to make. If you can have them slice it at the store on a slicer. It sliced best when it's frozen, on a slicer.
Kaiware sprouts, for garnish
1 lb 13/15 shrimp, peeled and deveined
To make the dish:
1. unroll the pancetta the best you can and wrap them around the seasoned shrimp.
2. heat a sauté pan and sauté the shrimp in a pan with just a little oil. Cook the shrimp on one side until the pancetta turns brown then flip it over and cook the other side until it turns brown. Cook for about 2-3 minutes or until the shrimp is cooked through.
3. put the cooked shrimp on a plate, drizzle the white BBQ sauce across, top with warm corn bread dressing.
4. garnish with 2 or 3 Kaiware sprouts