Bacon Wrapped Shrimp With Creamy Horseradish Food

BACON WRAPPED SHRIMP AND SCALLOPS

Steps:

• Preheat oven to 425 degrees F.
• Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
• Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
• Arrange cooked seafood on platter and sprinkle with chopped scallions.

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.

HORSERADISH SHRIMP

Steps:

• Shell the shrimp, but leave the tail section on.
• Butterfly each one and devein if needed.
• Put 2 or 3 three teaspoons of horseradish (or to taste) in the butterflied section of each shrimp.
• Wrap each shrimp entirely with a strip of bacon and secure with toothpicks.
• Place stuffed, wrapped shrimp on plate and refrigerate for two hours.
• In a small bowl, combine vinegar, olive oil, lemon juice and Old Bay; mix well.
• After shrimp have chilled and flavors have blended, set grill on low heat.
• Place wrapped, stuffed shrimp on grill, turning often to let the bacon cook at the same rate as the shrimp do (about 10-15 minutes total).
• Each time you turn the shrimp, baste them with the Old Bay mixture.

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.

BACON WRAPPED SHRIMP

Steps:

• Preheat the broiler. In a bowl, stir together the chopped orange, chile, scallions, cilantro, olive oil, and salt and pepper.
• Wrap each shrimp in a section of bacon and secure with a toothpick. Put the shrimp on a baking sheet and broil, turning once, until the bacon is crisp and the shrimp is cooked through, 2 to 3 minutes each side. To serve, lay a lettuce leaf on the cutting board. Remove the toothpick from 1 of the cooked shrimp and center the shrimp on the lettuce leaf. Spoon a little of the citrus sauce on top, wrap it all up in the lettuce like a burrito, and put it seam-side down on a plate. Keep going in the same way to wrap all of the shrimp. Serve hot.

EASY BACON WRAPPED PRAWNS

Steps:

• Preheat oven to 350 degrees.
• Wrap a slice of bacon around each large prawn.
• Secure bacon by skewering each shrimp and bacon slice through with a toothpick.
• Place in baking dish or on baking tray.
• Add cayenne or horseradish (or both) to taste to the BBQ sauce (you can substitute Tabasco, if you like - the point is for the sauce to have a little kick), then brush each shrimp/bacon with BBQ sauce. (Or you can dip each one in the sauce before putting it on the tray.)
• Bake in oven for about 20-25 minutes or until bacon is thoroughly cooked through - if the bacon isn't crisping as much as you'd like, try broiling it for the last 5 minutes, being careful to check that the sauce isn't burning and so on.