Spicy Shrimp And Bacon Food

SPICY BACON-WRAPPED SHRIMP

Steps:

• In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting., In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill bacon-wrapped shrimp, covered, over medium heat or broil 4 in. from the heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade.

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.

BACON-WRAPPED CHILI SHRIMP

Steps:

• Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
• Melt the butter with the chili powder in a small pan, stirring to combine. Divide the chili butter between 2 separate bowls.
• Wrap each shrimp in a half piece of bacon and skewer with a small skewer or large toothpick. Arrange the shrimp on the wire rack and brush with half of the chili butter (1 of the bowls).
• Bake until the bacon is cooked, 5 to 10 minutes. With a clean brush, brush on more chili butter from the second bowl. Serve on a big platter and sprinkle with sliced green onions.

SPICY SHRIMP AND BACON

Steps:

• In a medium saucepan, stir the grits and salt into the boiling milk/water mixture.
• Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally.
• Add white cheddar, grated and thin with a little cream, if too thick.
• Fry the bacon in a large heavy skillet over medium heat.
• With slotted spoon, remove the bacon and drain on paper towels, reserving the fat in the pan.
• Combine the salt, pepper, cumin, paprika, and cayenne and flour in a bowl.
• Add the shrimp and toss to coat evenly.
• Heat the bacon fat over high heat.
• Saute the shrimp and garlic, 1 to 2 minutes.
• Toss in green onions and reserved bacon and cook 1 minute longer.
• Remove from heat and stir in the lime juice.
• Spoon over pool of grits on oversized dinner plate.
• Garnish perimeter of plate with cooked corn and pimento.