Deep Fried Shrimp With Bacon Ii Recipes

BACON WRAPPED SHRIMP RECIPE

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.

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.

AIR-FRIED BACON-WRAPPED SHRIMP

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.

PAN-FRIED BACON-WRAPPED BUTTERFLY SHRIMP II

Steps:

• 1. Shell, devein and butterfly shrimp, leaving the tail segments intact. Cut bacon strips in 1/2-inch sections. Slice onion thin. Crush garlic. 2. Beat eggs. Then add flour and beat with a wire whisk until batter thickens. (It should not be runny: if it is, add more flour.) Dip bacon in batter, 1 section at a time, and place on the flattened surface of each shrimp. 3. In one cup, combine catsup, Worcestershire Sauce, sugar, pepper and water. In another cup, blend cornstarch and remaining cold water to a paste. 4. Heat oil. Add shrimp, bacon-side down, and pan-fry 2 minutes over medium heat. Cover and cook another 1/2 minute. Turn shrimp over and pan-fry 2 minutes more. Remove and drain shrimp on paper toweling.5. Add onion slices and stir-fry until softened and translucent then drain. Arrange on a serving dish with shrimp on top. Keep warm. 6. Heat remaining oil. Add salt and crushed garlic stir-fry to brown lightly. Add catsup mixture and bring to a boil, stirring. 7. Then stir in cornstarch paste to thicken. Spoon sauce over shrimp and serve at once. VARIATIONS: * In step 2, substitute for the batter, a mixture of 2 egg whites, 4 tablespoons flour and 1/2 teaspoon salt. * In step 2, top each shrimp with a strip of smoked ham. (Slice ham thin, cut in 1- by 2-inch strips, and dip in batter to make it adhere.) Then top with a bacon section as above. * In step 4, for the catsup mixture, substitute 1/2 cup catsup and 1 cup stock. * In step 4, add to the cornstarch paste 1 teaspoon soy sauce and a dash of pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED SHRIMP WITH BACON II

Steps:

• 1. Shell, devein and butterfly shrimp, leaving the tail segments intact. 2. Cut bacon strips in 1-inch sections. Place one section on each shrimp then re-close shrimp, pressing its edges to seal in bacon. 3. Beat egg then stir in salt and soy sauce. Holding each shrimp by the tail, dip first in egg mixture, then in cornstarch to dredge lightly. 4. Transfer shrimp to a covered dish and refrigerate 30 minutes to 1 hour. 5. Meanwhile heat oil. Then add shrimp, and deep-fry until golden. Drain on paper toweling and serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

BACON-FAT-FRIED SHRIMP RECIPE - (1/5)

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.

DEEP-FRIED SHRIMP WITH BACON I

Steps:

• 1. Shell, devein and butterfly shrimp, leaving the tail segments intact. 2. Cut bacon strips in two and wrap each half around a shrimp. Sprinkle lightly with pepper. 3. Meanwhile heat oil. Add shrimp and deep-fry until golden. Drain on paper toweling. Serve hot, accompanied by lemon wedges. VARIATION: * Omit the pepper in step 2, and before deep-frying, coat the baconwrapped shrimp in the following batter: Blend 2 eggs, beaten, with 1/4 cup flour and 1/4 cup water-chestnut flour. Then blend in 1/4 cup mixed nutmeats, toasted and crushed to a powder, and 1/2 teaspoon salt. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SHRIMP SAUTEED WITH BACON AND HERBS

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.

DEEP-FRIED SHRIMP WITH VEGETABLES II

Steps:

• 1. Shell, devein and butterfly shrimp. Marinate as in the second or third variation (from the Edit Tap, click to open recipe and follow instructions), then deep-fry. (Reserve the marinade.) 2. Slice bamboo shoots thin also Chinese cabbage stems, celery, water chestnuts, onion and mushrooms. 3. Cut snow peas in 2 or 3 pieces. Split scallions in half lengthwise then cut crosswise in 1-inch sections. Crush garlic. 4. Blend cornstarch, soy sauce, sugar and pepper to a paste. 5. Heat remaining oil along with sesame oil. Add salt and garlic stir-fry to brown lightly. Add all vegetables except scallions and stir-fry 2 to 3 minutes to heat through. 6. Add reserved shrimp marinade and stir-fry 2 minutes more. 7. Add scallions stir-fry a few times. Then add stock and heat quickly. Cook, covered, over medium heat, until vegetables are nearly done (about 3 minutes). 8. Stir in deep-fried shrimp to reheat. Then stir in cornstarch paste to thicken and serve at once.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.