Shrimp Kebabs

Such kebabs can also be prepared from the "sea cocktail" mixture by stringing mussels, small octopuses, squid pieces and the same shrimp on a skewer.

Ingredients

• 1 kg fresh medium-sized shrimp
• 200 ml cream, 33% fat
• garlic - 4 cloves
• vegetable oil - 2 tablespoons
• 200 g thinly sliced ​​dry-cured bacon
• onions - 1 medium-sized onion
• salt
• 3 sweet peppers: red, yellow and green
• dry white wine

Directions

1. Peel the shrimps, remove the heads. Make a shallow cut along the back of each shrimp and remove the intestines. Wash peppers, remove seeds and stalks. Cut half of each pepper into small cubes (or triangles). Wrap each shrimp with a strip of bacon. String the shrimp on wooden skewers, 4 pieces each, alternating with pieces of pepper.
2. Preheat the oven to 200 ° C. Heat a pan of suitable size well, pour vegetable oil into it, heat it up. Fry the kebabs for 3 minutes. on each side, and then bring them to readiness in the oven for 2 minutes. Keep warm until serving.
3. Bake the remaining halves of the peppers in the oven (15 min.), Put in a plastic bag, allow to cool, remove from the bag and peel off. Peel the onion and garlic, chop finely. Heat vegetable oil in a saucepan, put onion and garlic, fry over medium heat for 1-2 minutes. Then pour in white dry wine, let it evaporate by two-thirds. Reduce heat to low. While stirring constantly, add hot cream. Cook over very low heat until thickened. Season with salt and pepper to taste.
4. Divide the resulting sauce base into three equal parts. Place each part in a blender along with one of the baked bell pepper halves and grind. Then rub the sauce through a fine sieve - to give it a more delicate consistency. Serve with kebabs.