Bacon Wrapped Shrimp With Quick Bearnaise Sauce Recipes

BACON-WRAPPED SHRIMP WITH QUICK BEARNAISE SAUCE

Steps:

• For the béarnaise sauce: Combine the mayonnaise, shallots, tarragon, vinegar and pepper in a small bowl.
• Cover and let stand at room temperature to blend the flavors, at least 1 hour.
• Wrap a bacon strip around each shrimp, securing the bacon with a toothpick.
• Broil: 5 minutes until bacon starts to crisp.
• Turn shrimp and broil another few minutes until bacon is crisp all the way, remove and drain on paper towels.
• Keep shrimp warm.
• Or For Barbeque: Prepare barbecue (medium-high heat).
• Brush grill rack lightly with oil.
• Grill, covered, turning once, until the bacon is crisp and the shrimp is firm, about 8 minute.
• Remove toothpicks and serve immediately with the sauce.

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.

BACON-WRAPPED BARBECUED SHRIMP

Steps:

• Cut slices of bacon in half. Cook bacon half way (should not be crisp). Combine Jack Daniel's® Barbeque Sauce, lemon juice and garlic powder (pour half of mixture into separate bowl for use later).
• Dip shrimp into half of sauce to thoroughly coat. Wrap each piece of shrimp with ½ piece of bacon. Place on skewer (leave small space between pieces). Place on greased hot grill, basting with remaining sauce mixture. Grill for approximately 4 to 6 minutes (depending on size of shrimp).

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 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.

SHRIMP WRAPPED IN BACON

Steps:

• Cut each bacon strip in half widthwise; set aside. Wrap a basil leaf around each shrimp. Wrap a piece of bacon around each; secure with wooden toothpicks. , Place in a foil-lined 15x10x1-in. baking pan. Bake at 375° for 14-16 minutes or until bacon is crisp., Brush with barbecue sauce; sprinkle with cheese. Bake 2-4 minutes longer or until heated through.

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.