Bacon Basil Shrimp On A Stick Food

BACON-WRAPPED BLUE CHEESE SHRIMP

Steps:

• Preheat broiler. Combine butter, garlic and pepper sauce. Cut a slit in each shrimp along the inside curve; flatten slightly. Sprinkle shrimp with salt and pepper. Press a cheese cube into slit. Wrap a basil leaf and bacon piece around each shrimp; secure with a toothpick., Place shrimp on a greased rack of a broiler pan. Broil 6-8 in. from heat until shrimp turn pink and bacon is crisp, 5-6 minutes on each side, basting occasionally with butter mixture., Arrange shrimp on a serving platter; sprinkle with celery, crumbled blue cheese and basil.

BACON, SHRIMP AND BASIL SKEWERS

Steps:

• Hold a shrimp into a straight position in your left hand (or right hand, if you're left handed). Starting at the tail end, insert a skewer running the length of the shrimp. Place a basil leaf on the "back" (the formerly rounded part) of the shrimp. Wrap the shrimp in bacon, tucking in the ends. Skewer and wrap the remaining shrimp the same way.
• Set up the grill for direct grilling and preheat to high.
• Arrange the shrimp on a grate, placing an aluminum foil protector under the exposed portion of the skewers to keep them from burning. Grill the kebabs until the bacon is nicely browned and the shrimp are cooked through, 1 to 2 minutes per side, 4 to 6 minutes in all, turning the kebabs to insure even cooking.

BACON-WRAPPED SHRIMP

Steps:

• Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
• Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

BACON WRAPPED CRAB STUFFED SHRIMP WITH LEMON BASIL CREAM

Steps:

• Preheat the oven for 350 degrees F.
• To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.
• Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
• To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.
• To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.
• Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.
• Meanwhile, make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.
• Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.

SHRIMP ON A STICK

Steps:

• In a large pot heat canola oil to 350 degrees. Slice shrimp 3/4 of the way through the back and fill with jerk paste. Mix the water, baking powder, and 3/4 of the flour to create batter. Dip the shrimp in the remaining flour and then into the batter. Fry the shrimp until golden brown. Drain on paper towels, skewer, drizzle with lemon oil and serve.;