Grilled Shrimp and Sweetbreads with Sweet-and-Sour Bacon Dressing
Ingredients
- 1/4 cup coconut vinegar or apple cider vinegar
- 1 bay leaf
- 1 pound veal sweetbreads
- 1 pound large shrimp raw
- Celtic sea salt and freshly cracked black pepper to taste
- 1/2 cup MCT oil or macadamia nut oil
- 1 pound cabbage shredded
- 4 slices bacon diced small
- 1 teaspoon Natural Sweetener
- 3 tablespoons balsamic vinegar
Instructions
- Preheat grill.
- In a large saucepan, bring the vinegar, bay leaf, and enough water to cover the sweetbreads to a boil over high heat.
- Add the sweetbreads and salt and pepper, lower the heat so that the water barely simmers, and poach gently for 10 minutes; drain and place the sweetbreads in a bowl of ice water to cool.
- When the sweetbreads are completely cooled, drain them, dry them with paper towels, and remove as much of the membrane as possible.
- Separate the sweetbread into nuggets.
- Toss the sweetbread nuggets and the raw shrimp gently with ¼ cup of the oil, and sprinkle generously with salt and pepper. Thread the sweetbreads and raw shrimp onto six skewers (one per serving) and refrigerate.
- Place the cabbage in a large bowl.
- In a large sauté pan, cook the bacon slowly over medium heat until it is crisp and golden brown, 8 to 10 minutes.
- Drain off and discard all but 3 tablespoons of the fat, leaving the bacon in the pan. Add the natural sweetener, the remaining ¼ cup oil, and the balsamic vinegar to the pan and bring to a boil. Pour the hot dressing over the cabbage, tossing to wilt the cabbage and coat it with the dressing.
- Season with salt and pepper and set aside.
- When the fire has died down and the coals are medium-hot (you can hold your hand 5 inches above the surface of the grill for 3 to 4 seconds), place the skewers on the grill and cook until well seared and crisp on the outside, 4 to 5 minutes per side.
- To check for doneness, nick, peek, and cheat: Make a ¼-inch cut in the thickest part of one of the sweetbread nuggets; it should be warm throughout with no red, only the faintest trace of pink.
- When the sweetbreads are fully cooked, remove them from the heat and let them rest for 5 minutes.
- To serve, place some cabbage on each plate and top with a sweetbread skewer.
Nutrition
Calories: 529.7 | Fat: 39.9g | Protein: 43.7g | Carbohydrates: 4.7g | Fiber: 1g | P:E Ratio: 1