BACON-WRAPPED SHRIMP
I tweaked this bacon-wrapped shrimp recipe to please my family, and boy were they glad! For less heat, skip the jalapenos. -Debbie Cheek, State Road, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 113mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
SPAGHETTI DIABLO WITH SHRIMP
The sauce was tangy and sharp, mellow by my standards for spice, but just right for Nancy and Quinn. Topped with the shrimp, Pecorino cheese and some parsley, it was very satisfying.
Provided by Scott Koeneman
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 2h25m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper.
- Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain.
- Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 62 g, Cholesterol 163.8 mg, Fat 3.5 g, Fiber 11.5 g, Protein 29.2 g, SaturatedFat 0.7 g, Sodium 223.3 mg, Sugar 11.2 g
SHRIMP DIABLO
Shrimp diablo sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce.
Provided by Jessica Gavin
Categories Main Course
Time 15m
Number Of Ingredients 15
Steps:
- Combine shrimp with ½ teaspoon salt, pepper, and red pepper flakes.
- Heat a large skillet over medium-low heat, add 2 tablespoons olive oil.
- Add garlic, jalapeno, yellow onion, oregano, and thyme. Stir and cook until onions are tender and garlic is fragrant but not browned, 2 minutes.
- Add the shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.
- Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean bowl.
- Add bell peppers and saute for 1 minute
- Turn heat up to medium-high, add in tequila, vegetable stock, diced tomatoes, tomato juice, and ¼ teaspoon salt. Bring to a simmer and allow tomato mixture to reduce until slightly thickened and most of the liquid has evaporated about 8 to 10 minutes.
- Turn heat down to low and add in the cooked shrimp. Stir and cook until shrimp is warmed through, 1 to 2 minutes.
- Garnish shrimp diablo with parsley.
BACON-WRAPPED SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
DIABLO SHRIMP
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain.
- Melt butter in a large skillet over medium-low heat. Stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in. Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes. Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 642 calories, Carbohydrate 50.1 g, Cholesterol 134 mg, Fat 37.4 g, Fiber 4.6 g, Protein 20.8 g, SaturatedFat 12.9 g, Sodium 1267.5 mg, Sugar 2.4 g
BACON SHRIMP PASTA
Looking for the best shrimp recipe? This Bacon Shrimp Pasta from Delish.com is amazing.
Categories bacon pasta pasta recipes shrimp pasta spring pasta shrimp recipes tuscan shrimp shrimp primavera bacon shrimp recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain, reserving 1 tablespoon fat, and transfer to a paper towel-lined plate.
- Add shrimp to skillet and season with salt, pepper, and red pepper flakes. Cook until pink, 2 minutes per side. Add tomatoes and baby spinach and toss until wilted, 1 minute, then add heavy cream, mozzarella, and Parmesan and let simmer 2 minutes. Add cooked angel hair and bacon and toss until completely combined.
- Garnish with basil and Parm and serve.
BACON WRAPPED SHRIMP RECIPE
These shrimp are a super easy appetizer recipe which are a party favourite and can be made in no time. Crispy bacon wrapped over juicy shrimps makes these a crowd pleaser. Here is how to make grilled shrimp wrapped in bacon.
Provided by Neha Mathur
Categories Appetizer
Time 35m
Number Of Ingredients 6
Steps:
- Pre heat the oven to 400 Degrees F (200 Degrees C).
- Arrange the bacon slices on the sheet in a single layer and bake for 10 minutes.
- Remove the baking sheet from the oven and let the bacon cool down a bit.
- Mix the glaze ingredients in a bowl.
- Season the shrimps with salt and pepper and wrap half of the par cooked bacon slices over each shrimp.
- Secure the bacon over the shrimp using a toothpick.
- Arrange the prepared shrimps of the baking sheet and brush with some of the glaze.
- Bake the shrimps for 5 minutes.
- Then brush them again with the remaining glaze and bake for another 5-6 minutes until the bacon is crispy.
- Remove the shrimps from the oven and serve hot.
Nutrition Facts : Calories 250 kcal, Protein 10 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 92 mg, Sodium 485 mg, ServingSize 1 serving
DIABLO SHRIMP & BACON WRAP
Make and share this Diablo Shrimp & Bacon Wrap recipe from Food.com.
Provided by KatyMomma
Categories Pork
Time 3h
Yield 12 shrimp, 12 serving(s)
Number Of Ingredients 5
Steps:
- 1. Marinate shrimp in spices of your choice. Recommended is Tony Chacere's, italian dressing, salt, pepper, & garlic.
- 2. Wrap shrimp in half slice of bacon with cream cheese (amount unspecified) & a jalepeno or sliver of bell pepper.
- 3. Cook over the grill on a kabob skewer until cooked through (we like the bacon to be crispy).
- 4. ENJOY!
SHRIMP DIABLO W/ FETTUCCINE
Make and share this Shrimp Diablo W/ Fettuccine recipe from Food.com.
Provided by Sue Freeman
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 4 quarts water to a boil in large Dutch oven or stockpot.
- While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes.
- Meanwhile, toss shrimp with half of red pepper flakes, 2 tablespoons olive oil, and ¾ teaspoon salt.
- Add shrimp to hot skillet and quickly arrange in single layer; sear until bottom of shrimp forms small spot of crust, about 30 seconds.
- Remove skillet from heat, turn shrimp over, and add cognac; pause until cognac has warmed slightly, about 5 seconds, and return to high heat.
- Wave lit match over pan until cognac ignites, shaking pan.
- When flames subside, 15 to 30 seconds later, remove shrimp to medium bowl and set aside.
- Allow empty skillet to cool, off heat, for 2 minutes; return to burner over low heat; add 3 tablespoons olive oil and 3 tablespoons garlic and cook, stirring constantly, until garlic foams and becomes sticky and straw colored, 7 to 10 minutes.
- Add remaining red pepper flakes and 3/4 teaspoon salt, sugar, tomatoes, and wine, increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes longer.
- Stir in reserved shrimp (with accumulated juices), remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer.
- Off heat, stir in remaining 1 tablespoon olive oil.
- Meanwhile, add pasta and 1 tablespoon salt to boiling water, stir to separate pasta, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
- Transfer drained pasta back to now empty Dutch oven or stockpot; add about 1/2 cup sauce (sauce only, no shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat.
- Divide pasta among warm serving plates, top with a portion of sauce and shrimp, and serve immediately.
DAIRY-FREE BACON SHRIMP PASTA
This dairy-free pasta is light yet creamy and packed with yummy bacon and shrimp!
Provided by Marlynn Schotland
Categories 30-minute meal dinner
Number Of Ingredients 14
Steps:
- In a large skillet, cook bacon over medium-high heat. Once cooked to your preference, remove with a slotted spoon to a plate and set aside. If there is excess bacon grease left in the pan, drain until there's 1 tablespoon left.
- Add garlic, mustard, herbs and wine (or chicken broth) to the pan. Simmer on low-medium for 1-2 minutes, just until the garlic is softened.
- Add coconut milk and nutritional yeast, stir together until the nutritional yeast flakes have combined with the sauce.
- Increase the heat to medium-high, add pasta to the pan. Slowly pour in 1 cup of broth or water, and cook for about 6-8 minutes, stirring regularly to move the pasta around in the liquid to ensure even cooking. *NOTE: if you find your liquid is cooking down faster than your pasta is cooking, add more broth or water in 1/4 cup increments, up to 2 cups total
- Add shrimp and cook until pink on both sides, about 3-4 minutes.
- Once cooked, squeeze lemon juice over the pasta and toss to combine. Season with salt and pepper, then sprinkle with fresh parsley and serve immediately.
Nutrition Facts : Calories 605 kcal, Carbohydrate 49 g, Protein 28 g, Fat 33 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 115 mg, Sodium 502 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
BACON SHRIMP PASTA RECIPE
This Easy Bacon Shrimp Pasta Recipe is absolutely delicious! It is perfect for a simple dinner with friends but quick enough for a busy weeknight meal! This pasta is a crowd-pleaser! It tastes like something you would get in a family run Italian restaurant, but you can make it at home in under 25 minutes! With just a handful of ingredients that most people have in the fridge and freezer, you can quickly and easily whip up this shrimp pasta for dinner!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 25m
Number Of Ingredients 12
Steps:
- Place a large pan of water on to boil. (it will boil faster with a lid on, or use the electric kettle to make this dish even quicker)
- Once the water is at a boil, add the salt and put in the pasta, set your timer for one minute less than the packet instructions.1 tablespoon salt8oz/225g dried pasta
- Reserve 2 cups of the pasta cooking water and then drain the pasta.
- Add the olive oil to a frying pan or skillet and cook the bacon over medium-high for 4-5 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the drippings. (see note 4)1 tablespoon olive oil6 chopped slices of bacon
- Reduce the heat under the bacon drippings very low heat. Add the butter, and once melted, add the sliced garlic and some of the lemon zest. Cook for 2-3 minutes, but don't let the garlic color.2 tablespoons butter2 sliced garlic cloves1 teaspoon lemon zest
- Add the wine to the skillet along with some of the lemon juice. Bring to a boil. Scoop ½ cup of the water from the pasta pan and add it to the sauce. Season with salt and pepper.½ cup white wine1 tablespoon lemon juice½ cup pasta cooking water½ teaspoon salt¼ teaspoon black pepper
- Add the shrimp to sauce and cook for 3 minutes, stirring regularly.1 pound/450g raw shrimp
- Remove the pan from the heat and scrape the cooked bacon (and any collected juices) into your sauce.
- Transfer the pasta to the sauce along with ¼ cup of the reserved cooking water.
- Use tongs to lift and toss the pasta with the sauce over low heat. The pasta should soak up the sauce. Add pasta cooking water if needed until pasta is cooked to your liking. Taste your pasta and add more salt, pepper and lemon juice to taste.
- Serve with parsley and extra lemon zest.chopped fresh parsley1 teaspoon lemon zest
Nutrition Facts : Calories 628 kcal, Carbohydrate 47 g, Protein 35 g, Fat 30 g, SaturatedFat 12 g, Cholesterol 338 mg, Fiber 3 g, Sugar 3 g, Sodium 841 mg, ServingSize 1 serving
BACON WRAPPED SHRIMP
Partially cooking the bacon is a key step to these perfectly succulent shrimp wrapped in bacon! A crowd pleasing appetizer recipe that's also great for keto and low carb diets. Note that you'll need toothpicks to secure the bacon strips around the shrimp.
Provided by Marissa Stevens
Categories Appetizer
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 425˚F.
- Arrange bacon slices, leaving space around each, on oven safe rack placed inside a baking sheet. Bake 5 to 10 minutes depending on the thickness of your bacon. It should still be pliable when you remove it from the oven.
- Meanwhile, place shrimp in a medium bowl. Add olive oil, salt and pepper; toss to coat.
- When partially cooked bacon slices are cool enough to handle (about 5 minutes after you remove from oven), wrap each slice of bacon around one raw shrimp, securing with a toothpick; return to oven safe rack. Repeat with remaining shrimp.
- Bake 10 minutes more until shrimp are pink and bacon is cooked through. Serve.
Nutrition Facts : Calories 238 kcal, Protein 10 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 89 mg, Sodium 623 mg, ServingSize 1 serving
BACON WRAPPED SHRIMP
Bacon wrapped shrimp appetizer that's guaranteed to impress. Bacon is by par-cooked first before wrapping around marinated shrimp with a maple glaze.
Provided by Jessica Gavin
Categories Appetizer
Time 45m
Number Of Ingredients 11
Steps:
- Set the oven rack to the center position. Preheat to 400ºF (20ºC).
- Whisk olive oil, lemon juice, salt, paprika, garlic powder, black pepper, and chili powder in a medium-sized bowl.
- Add shrimp and stir to combine. Allow it to marinate for at least 15 minutes. Meanwhile, prepare the bacon.
- Cut bacon strips in half, about 4 to 5 inches in length.
- Line a baking sheet with foil and place a wire rack on top. Place the cut strips of bacon on the rack.
- Roast until the bacon just begins to shrink and turn slight red in color, about 8 minutes. The bacon should be flexible and not completely cooked or crispy.
- Allow the bacon to cool until it's easy to handle with fingertips, 5 to 10 minutes.
- Wrap each piece of shrimp with the par-cooked bacon strips, insert a toothpick to secure the wrap.
- Arrange the shrimp in a single layer on the same pan used to cook the bacon. Roast for 5 minutes.
- Remove the tray from the oven. Carefully flip the shrimp over and then brush each piece with half of the maple syrup. Roast the shrimp for 5 minutes.
- Remove the tray from the oven, flip one last time and brush the shrimp with the remaining maple syrup.
- Change the oven to the high broil setting. Broil until the bacon is deep red in color and crisp, 3 to 5 minutes. Carefully remove the toothpicks.
- Transfer bacon wrapped shrimp to a serving plate. Garnish with freshly cracked black pepper and parsley.
Nutrition Facts : Calories 117 kcal, Carbohydrate 3 g, Protein 6 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 347 mg, Sugar 2 g, ServingSize 1 serving
BACON WRAPPED SHRIMP
Delicious marinated shrimp wrapped in delicious bacon!
Provided by Elaine Benoit
Categories Appetizer
Time 28m
Number Of Ingredients 4
Steps:
- Add shrimp to a glass container and add maple syrup and soy sauce. Toss together, seal container and put in refrigerator for 1/2 hour.
- Preheat oven to 375 and line jelly roll pan with foil. Place bacon on foil and bake for 8 minutes. Remove bacon from pan and pat with paper towel to remove grease. Cut bacon in half.
- Reline jelly roll pan with clean foil.
- Wrap each shrimp in bacon, secure it with a toothpick, place on jelly roll pan and bake for 5 minutes, flip shrimp and bake for another 5 minutes. Shrimp should be pink and bacon will be slightly crispy.
- Plate
- Eat
- Enjoy
Nutrition Facts : ServingSize 4 shrimp, Calories 90 kcal, Carbohydrate 1 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 382 mg, Sugar 1 g
DIABLO PASTA WITH BACON WRAPPED SHRIMP
Steps:
- In a large food processor, blend the chipotles, garlic, Worcestershire, tomatoes, beer and cilantro.
- Add the puree to a nonstick skillet and heat until the sauce bubbles.
- Making 2 servings at a time, heat 1 stick butter with 2 teaspoons habanero in a large skillet. When the butter is melted, add one-third of the pasta and one-third of the Diablo sauce. Mix together for 20 seconds, remove from the heat and reserve. Repeat 2 more times.
- Top with 1 bacon wrapped shrimp per serving.
- Preheat the oven to 350 degrees F. Place the bacon on a baking sheet and bake until half cooked, 8 to 10 minutes. Let the bacon cool to room temperature.
- Wrap each shrimp with 1 slice of bacon and secure with a toothpick. Grill until the shrimp is fully cooked and the bacon is crispy, 2 to 3 minutes.
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- In a mixing bowl combine 12 oz. of finely chopped shrimp, 1/2 teaspoon celery salt, 1/2 teaspoon hot sauce like Tabasco, 2 tablespoons of bread crumbs, salt and pepper to taste. Mix well.
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- Preheat the oven to 400 degrees. Lay the bacon on a sheet pan in a single layer and cook for 7-8 minutes. Remove the bacon from the oven and lay out on paper towels to drain.
- When the bacon is cool enough to handle, cut each strip in half and wrap a piece around each shrimp. Place the shrimp on a clean baking sheet with the seam side of the bacon down.
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