Bacon Wrapped Shrimp With Jalapeno Food

BACON-WRAPPED SHRIMP

Steps:

• Preheat broiler. In a large bowl, toss shrimp with 4 tablespoons dressing; let stand 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Remove shrimp from marinade; discard marinade. Top each shrimp with a jalapeno slice and wrap with a bacon strip; secure with a toothpick. Place on a greased rack of a broiler pan., Broil 4 in. from heat 2-3 minutes on each side or until shrimp turn pink, basting frequently with remaining dressing after turning., Discard toothpicks before serving.

JALAPENO-STUFFED BACON-WRAPPED SHRIMP WITH CHERRY COLA BARBECUE SAUCE

Steps:

• For the barbecue sauce: Heat the bacon grease in a saucepan over medium heat. Add the red onions, and sweat until translucent. Add the garlic; cook an additional minute. Add the garlic powder, smoked paprika, salt, mustard powder and black pepper, and toast the spices until fragrant and deep maroon in color, 1 minute. Whisk in the cherry cola, red wine vinegar and ketchup until combined. Bring to a boil and cook until the sauce has reduced to 2 cups and coats the back of a spoon, about 10 minutes. Remove from the heat, let cool slightly, and then puree in a blender until smooth. (Extra sauce can be kept refrigerated up to 1 week.)
• For the shrimp: Preheat a cast-iron skillet or griddle over medium heat.
• Sprinkle the shrimp with salt and pepper. Insert a jalapeno slice into the "spine" of each shrimp (where it's been deveined) and then wrap tightly with a half piece of bacon to keep the jalapeno in place. Secure with toothpicks.
• Place the shrimp, seam-side-down, in the skillet and cook, turning occasionally, until the bacon is crisp and the shrimp are just cooked through, 5 to 6 minutes.
• Serve the shrimp with the barbecue sauce for dipping.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

BACON-WRAPPED SHRIMP

Steps:

• Preheat your oven to 350 degrees.
• If your shrimp are not deveined when you buy them, use kitchen shears to cut down the back of the shrimp (the top or longer side) and remove the shell. You can leave the tail on or off, your preference (I remove it). With a pairing knife, slice into the shrimp along the backside and remove the vein if you see one.
• Also do not forget to remove the second vein along the bottom of the shrimp! You won't have to make a very deep cut there, just a slight score and you can scrape that smaller vein out. Note that if your shrimp did come deveined from the market, it will still have this smaller vein everytime so do remove it. Then rinse the shrimp under cold running water and pat dry with a paper towel.
• Lay a slice of bacon out on your cutting board and start wrapping the tail end of the shrimp at the small end of the bacon. As you tightly wrap, overlap each layer of the bacon until you get to the end. If you get to the end of the shrimp when you're halfway through the bacon, you're wrapping it too wide, try again.
• I like to sprinkle a tiny bit of kosher salt on each side, but that is my preference.
• Heat a heavy bottomed skillet over medium-high heat. If you use a cast iron skillet, you won't need any oil as the shrimp will not stick, otherwise add just enough to coat the bottom. Sear the shrimp on each side for maybe 30 seconds and then finish them in the oven for about 6-8 minutes.
• Eat them with a knife and fork and enjoy!

AMAZING BACON-WRAPPED JALAPENO SHRIMP

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cut the shrimp along the back, nearly through to the front. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with the remaining ingredients.
• Cook the shrimp in batches in the hot oil until the bacon is crispy and golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate before serving.

CHUCK'S FAVORITE SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Spread out 1 shrimp and place 2 or 3 jalapeno strips in the center. Bring up the sides of the shrimp and wrap half a slice of bacon around it somewhat tightly. Secure with a toothpick (soaked in water) and place on a broiler drip pan. Repeat with the remaining shrimp, jalapenos and bacon.
• Melt the butter in a small pan and combine with the garlic and some salt, pepper and hot sauce. Brush the mixture all over the shrimp. Roast the shrimp until the bacon is cooked and crisp, 25 to 30 minutes.

GUEST CONTRIBUTOR

Steps:

• 1 Heat the bacon drippings in a small saucepan over medium-high. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. 2 Add the chopped garlic, and cook, stirring often, for 1 minute. Stir in the salt, garlic powder, and dry mustard, and cook, stirring often, until the spices are toasted and fragrant and the onions are a deep maroon color, about 2 minutes. 3 Whisk in the cherry cola and vinegar, and cook, stirring often, about 2 minutes. Stir in the ketchup. 4 Bring the sauce to a boil, and cook until reduced to about 2 cups and the mixture coats the back of a spoon, 12 to 15 minutes.
• 1 Heat a cast-iron skillet or grill pan over medium. Cut a long 1/4-inch-deep slit in the inner curve of each shrimp; insert 1 jalapeño strip. 2 Sprinkle with the salt and pepper. Wrap each shrimp tightly with 1 bacon piece. Set on a plate, seam sides down. 3 Place the bacon-wrapped shrimp, seam sides down, in the hot skillet, and cook, turning occasionally, until the bacon is crisp and the shrimp are just cooked through, 5 to 6 minutes. 4 Serve the shrimp with the BBQ sauce.
• 1 The BBQ sauce will hold up to 2 weeks in the fridge. If you're prepping for a party, the shrimp can be wrapped ahead of time and cooked later.
• 1 If you're someone who loves their bacon in the morning, start saving the drippings in a jar for uses like this one!

GRILLED JALAPENO BACON WRAPPED SHRIMP RECIPE

Steps:

• Preheat oven to 350 degrees.
• Bake bacon on racks in a cookie sheet for 10-12 minutes (if using Whole Foods bacon or thick bacon increase time by 5-10 minutes, checking every 5 minutes) until bacon is partially cooked but still not entirely done.
• Allow bacon to cool enough to touch.
• Meanwhile, cut jalapenos into matchstick pieces the length of the shrimp (be sure to discard seeds and membranes).
• Take shrimp and place jalapeno into the top ridge.
• Wrap bacon around both the shrimp and jalapeno and skewer. (We did 4 to a skewer so they wouldn't touch)
• Season skewers to taste with seasoning blend. You will have a fair amount left afterwards.
• Grill over medium heating until shrimp and bacon are both cooked. If bacon starts to char before shrimp are done, move to indirect heat.
• Serve.

JALAPENO BACON-WRAPPED SHRIMP

Steps:

• Place shrimp and vinaigrette into a large resealable plastic bag; refrigerate for 15 minutes.
• Microwave bacon for 1 minute on high.
• Cut slices in half crosswise (for a total of 24 pieces) and let cool.
• Heat broiler.
• Coat a large broiler pan with nonstick cooking spray.
• Remove shrimp from marinade, reserving marinade.
• Put one piece of bacon on work surface.
• Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp.
• Roll bacon up tightly to enclose filling, securing with toothpick.
• Repeat using all bacon, shrimp and jalapenos.
• Stir together mayonnaise, chili sauce, pickle relish red pepper and 1 T water in small bowl.
• Place shrimp rolls on prepared pan.
• Brush with reserved marinade.
• Broil 3 minutes.
• Turn, brush with marinade and broil 2 minutes more.
• Serve with sauce for dipping.

BACON WRAPPED SHRIMP WITH JALAPENOS "I LIKE IT HOT!"

Steps:

• Preheat oven to 350 degrees F.
• Wash shrimp and set aside in a bowl, starting an assembly line.
• Cut bacon in half vertically, place on a plate.
• Cut and peel onion into wedges and separate, place in a bowl.
• Wash Jalapenos,slice into thirds, lengthwise, removing seeds.place in a bowl.
• Start assembly with a shrimp, a slice of Jalapeno, and a slice of onion. Holding all in your hand, wrap bacon around and secure with a wooded toothpick. Repeat with each shrimp.
• Place on a baking sheet.
• Sprinkle with seasoning.
• Place in the oven and roast until bacon is slightly crisp. Roasting time may be adjusted.

BACON WRAPPED SHRIMP WITH JALAPENO

Steps:

• Place shrimp and vinaigrette into a large resealable plastic bag; refrigerate for 15 mn.
• Microwave bacon for 1 mn on HIGH. Cut slices in half crosswise (for a total of 24 pieces) and let cool.
• Heat broiler. Coat a large broiler pan with nonstick cooking spray.
• Remove shrimp from marinade, reserving marinade.
• Put one piece of bacon on a work surface. Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp. Roll bacon up tightly to enclose filling, securing with toothpick. Repeat using all bacon, shrimp and jalapenos.
• Stir together mayo, chili sauce, pickle relish, red pepper and 1 TBL water in a small bowl.
• Place shrimp rolls on prepared pan. Brush with reserved marinade.
• Broil 3 mn. Turn, brush with marinade and broil 2 mn more.
• Serve with sauce for dipping.

BACON-WRAPPED SHRIMP WITH QUICK BEARNAISE SAUCE

Steps:

• For the béarnaise sauce: Combine the mayonnaise, shallots, tarragon, vinegar and pepper in a small bowl.
• Cover and let stand at room temperature to blend the flavors, at least 1 hour.
• Wrap a bacon strip around each shrimp, securing the bacon with a toothpick.
• Broil: 5 minutes until bacon starts to crisp.
• Turn shrimp and broil another few minutes until bacon is crisp all the way, remove and drain on paper towels.
• Keep shrimp warm.
• Or For Barbeque: Prepare barbecue (medium-high heat).
• Brush grill rack lightly with oil.
• Grill, covered, turning once, until the bacon is crisp and the shrimp is firm, about 8 minute.
• Remove toothpicks and serve immediately with the sauce.

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.

JALAPENO WRAPPED SHRIMP

Steps:

• Cut jalapeno in half and remove seeds. Roughly chop shrimp. Fill the cavity loosely with cream cheese. Add in cooked, chopped shrimp. Wrap peppers with prosciutto. Insert a toothpick to hold together. Grill until done, about 5 minutes.