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.
GARLIC SHRIMP BACON ALFREDO RECIPE BY TASTY
Here's what you need: bacon, shrimp, salt, black pepper, medium yellow onion, medium tomato, garlic, heavy cream, fettuccine, grated parmesan cheese, fresh parlsey
Provided by Alvin Zhou
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pot, cook the bacon over medium heat until crispy.
- Add the shrimp, salt, and pepper and cook until the shrimp is pink and opaque. Remove the shrimp and bacon from the pot, leaving any fat from cooking the bacon behind.
- Add the onions, tomatoes, and garlic to the pot and cook until the garlic is starting to brown.
- Add the cream and bring to a boil.
- Once the cream is boiling, add the fettuccine. Return the shrimp and bacon to the pan, along with the Parmesan cheese and parsley. Stir until the cheese melts and the sauce coats the shrimp and pasta nicely.
- Nutrition Calories: 2185 Fat: 125 grams Carbs: 192 grams Fiber: 9 grams Sugars: 20 grams Protein: 103 grams
- Enjoy!
Nutrition Facts : Calories 1086 calories, Carbohydrate 94 grams, Fat 62 grams, Fiber 4 grams, Protein 51 grams, Sugar 9 grams
BACON WRAPPED BARBEQUE SHRIMP
These are spicy and wonderful! As close as I can get to a restaurant version that I am addicted to. Serves 2 as an entree and 4 as an appetizer.
Provided by Jan
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 45m
Yield 3
Number Of Ingredients 3
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.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 0.3 g, Cholesterol 83.3 mg, Fat 10.5 g, Protein 15.1 g, SaturatedFat 3.4 g, Sodium 627.1 mg
BACON, EGG AND SHRIMP FRIED RICE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a wok over high heat. Add 1 tablespoon peanut oil. Add the eggs, reduce the heat a bit and stir-fry for 1 to 2 minutes to scramble. Remove and set aside. Reheat the wok and add the remaining 1/2 tablespoon peanut oil. When the oil is hot, add the pancetta, garlic and ginger, then stir quickly. Once the pancetta begins to turn brown, 1 to 2 minutes, add in the shrimp and peas and stir-fry for 1 to 2 minutes more. Add the cooked rice and stir well to break it up in the wok. Add the scrambled eggs back in, season with the light soy and toss to coat the rice. Add in the toasted sesame oil and season with salt and pepper. Serve immediately garnished with chopped scallions.
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.
BACON-FAT-FRIED SHRIMP RECIPE - (1/5)
Provided by dmscott52
Number Of Ingredients 5
Steps:
- Cook bacon in a skillet until crisp, 8 minutes. Transfer bacon to a paper towel, leaving fat in the skillet. Add shallots, cook until starting to soften, about 3 minutes. Stir in red bell pepper,chopped, cool until tender-crisp,3 minutes Add the shrimp season with salt. Cook turning once, until just cooked through, 5 minutes. Pour 1/2 cup dry white wine into skillet, lower heat to a simmer. Crumble the bacon;stir into the skillet. Cook until just heated through. Serve the shrimp and vegetables over steamed brown rice.
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
SHRIMP SAUTEED WITH BACON AND HERBS
Enjoy the robust flavor of shrimp seasoned with bacon and herbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- In a medium bowl, toss shrimp, garlic, rosemary, thyme, and oil. Set aside to marinate at room temperature for 30 minutes.
- Place bacon in a large skillet, and place over medium-high heat. Cook bacon, stirring occasionally, until almost all the fat is rendered, 6 to 7 minutes. Pour off and discard all but about 2 tablespoons of the bacon fat. Add the shrimp, marinade ingredients, and salt and freshly ground pepper to taste; saute, turning frequently, until the shrimp are opaque and just cooked through, about 5 minutes.
- Remove shrimp and bacon, and transfer to serving dish. Add lemon juice and stock to skillet; cook, stirring up cooked-on brown bits. Cook until liquid is reduced by half, about 2 minutes. Swirl in butter; cook, swirling skillet until butter has melted. Pour the sauce over shrimp, and serve with Lentils with Scallions and Peppers.
AIR-FRIED BACON-WRAPPED SHRIMP
Simple to put together with only 4 ingredients, but big on flavor! I like to use "extra jumbo" size shrimp, which are 16-20 per pound. Cutting the bacon lengthwise into narrow strips makes it easier to wrap. Refrigerating the shrimp, as well as using thin-cut bacon, will prevent the shrimp from overcooking in the time it takes to crisp the bacon.
Provided by France C
Time 42m
Yield 4
Number Of Ingredients 5
Steps:
- Place shrimp on a plate and sprinkle both sides with Cajun seasoning. Wrap each shrimp with 1 narrow strip of bacon and fasten with a toothpick. Refrigerate for 25 to 30 minutes.
- Preheat the air fryer to 400 degrees F (200 degrees C).
- Air-fry shrimp for 3 minutes. Flip and continue cooking until bacon is lightly crispy, 4 to 5 minutes more. You may have to do 2 batches depending on the size of your air fryer.
- Remove shrimp to a plate and drizzle with hot honey. Serve immediately, being watchful of any toothpicks.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 9.1 g, Cholesterol 233.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 29.8 g, SaturatedFat 2.9 g, Sodium 761.4 mg, Sugar 8.6 g
CRISPY RICE WITH SHRIMP, BACON AND CORN
This one-pan recipe is a great use of leftover rice, though you can also use freshly cooked rice as long as it's no longer hot. The starch in sticky short-grain rice, together with the corn's starch, caramelize into a nice crust that you can remove in big pieces. Long-grain rice will brown as well, but stay loose when served. Try to get a little of everything in each bite: crisp yet tender rice and corn, savory shrimp, crunchy bacon, juicy tomatoes. This recipe was developed with 16/20-count shrimp in mind, but you can use whatever shrimp you find aside from fancy super-jumbo ones. Serve with hot sauce if you'd like.
Provided by Genevieve Ko
Categories dinner, quick, weekday, weeknight, grains and rice, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.
- Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.
- While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 1/2 cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you're finished slicing, remove the pan from the heat for a moment.)
- Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.
- Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
- Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 12 grams, Carbohydrate 64 grams, Fat 18 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 1027 milligrams, Sugar 7 grams, TransFat 0 grams
AIR FRYER BACON-WRAPPED SHRIMP
Lightly seasoned shrimp wrapped in bacon for bold flavor with only three ingredients. Both regular bacon and maple bacon work good in this.
Provided by Soup Loving Nicole
Time 20m
Yield 2
Number Of Ingredients 3
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.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 0.5 g, Cholesterol 232.9 mg, Fat 8.9 g, Protein 29.7 g, SaturatedFat 2.9 g, Sodium 900.9 mg
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