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.
Nutrition Facts : Calories 493 calories, Carbohydrate 24.8 g, Cholesterol 708.9 mg, Fat 15 g, Fiber 0.9 g, Protein 61.1 g, SaturatedFat 3.5 g, Sodium 1092.3 mg, Sugar 0.6 g
BACON WRAPPED SHRIMP RECIPE
These shrimp are a super easy appetizer recipe which are a party favourite and can be made in no time. Crispy bacon wrapped over juicy shrimps makes these a crowd pleaser. Here is how to make grilled shrimp wrapped in bacon.
Provided by Neha Mathur
Categories Appetizer
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 250 kcal, Protein 10 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 92 mg, Sodium 485 mg, ServingSize 1 serving
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.
DEEP-FRIED SHRIMP
Treat your family to these deep fried shrimps that are ready in 40 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
- In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
- Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 300, Carbohydrate 27 g, Cholesterol 215 mg, Fat 1, Fiber 0 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 2 g, TransFat 0 g
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.
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
BACON WRAPPED SHRIMP
Large shrimp tend to get rubbery when cooked. Grilling them is an excellent alternative. The bacon keeps them from drying out.
Provided by stacy candlish
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 24m
Yield 2
Number Of Ingredients 2
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.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 1.6 g, Cholesterol 201.6 mg, Fat 64.3 g, Protein 30.5 g, SaturatedFat 21.2 g, Sodium 1269.8 mg
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
DEEP-FRIED SHRIMP WITH VEGETABLES II
Number Of Ingredients 18
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.
Nutrition Facts : Nutritional Facts Serves
DEEP-FRIED SHRIMP WITH BACON II
Number Of Ingredients 7
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.
Nutrition Facts : Nutritional Facts Serves
JAPANESE-STYLE DEEP-FRIED SHRIMP
Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!
Provided by ait0shi
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
- Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 53.7 g, Cholesterol 249.6 mg, Fat 36.6 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 5.7 g, Sodium 763.1 mg, Sugar 0.4 g
DEEP-FRIED SHRIMP WITH BACON I
Number Of Ingredients 5
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.
Nutrition Facts : Nutritional Facts Serves
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
PAN-FRIED BACON-WRAPPED BUTTERFLY SHRIMP II
Number Of Ingredients 16
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.
Nutrition Facts : Nutritional Facts Serves
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