Simple Bacon Wrapped Shrimp Food

BACON WRAPPED SHRIMP

Steps:

• Preheat grill for medium heat.
• Wrap shrimp in bacon, and secure with toothpicks.
• Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The shrimp will be done when the bacon is fully cooked.

BACON WRAPPED SHRIMP

Steps:

• Shrimp Prep:.
• Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.
• Grits Prep:.
• Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.
• For the Chipotle-Tomato Butter Sauce:.
• In a saucepot, sauté onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.
• To Plate:.
• Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.

SIMPLE BACON-WRAPPED SHRIMP

Steps:

• Enjoy!

SHRIMPIN' PIMPIN' BACON-WRAPPED SHRIMP

Steps:

• In a large bowl, combine the BBQ sauce, chipotles, mandarin orange syrup, mustard, Worcestershire sauce and lemon juice. Sprinkle the shrimp with salt and pepper and add to the marinade. Toss the shrimp to coat and let sit 5 minutes.
• Heat a grill or grill pan over medium-high heat.
• Remove the shrimp from the marinade and wrap each with a slice of bacon. Grill the shrimp until the bacon and shrimp are cooked, 2 to 3 minutes on each 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.

GRILLED BACON WRAPPED SHRIMP

Steps:

• Combine butter and spices, add shrimp, stirring to coat the shrimp. Let shrimp marinate for 1 to 2 hours.
• Slice bacon in half and cook over medium high heat to render out some fat, keeping bacon flexible. Drain the bacon and pat grease out with a paper towel.
• Wrap each piece of shrimp with a piece of bacon. Slide on to skewers. If you use wooden skewers, the skewers need to be soaked in water for about 15 minute in water or use metal ones.
• Grill on a hot grill until shrimp are opaque. Use remainder of marinade when turning the shrimp.

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!

AIR FRYER BACON-WRAPPED SHRIMP

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place shrimp in a bowl, add steak seasoning, and toss to coat.
• Starting just above the tail, wrap half a piece of bacon around each shrimp. Place in the basket of the air fryer seam-side down.
• Cook for 5 minutes. Flip and cook for 5 minutes more.

BACON WRAPPED SHRIMP

Steps:

• Place bacon on plate; cover with paper towel. Microwave on High 1 minutes; pat dry with additional paper towel.
• Wrap one shirmp and one pepper strip in each piece of bacon; secure with wooden pick.
• Place in a 11 x 7 inch baking dish. Repeat with remaining bacon, shrimp, and bell pepper.
• In a small bowl, combine the teriyaki, chili and hoisin sauces with 2 Tablespoons water; pour over shrimp.
• Cover and refrigerate 2 hours, turning once. Uncover and microwave on High 3 - 4 minutes, until shrimp are cooked through. Let stand 5 minutes before serving.

BACON WRAPPED BARBEQUE SHRIMP

Steps:

• Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
• Preheat the oven to 450 degrees F (230 degrees C).
• Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
• Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.

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.