Ham Basil Wrapped Shrimp Appetizers Recipes

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.

CLOVER'S SHRIMP AND BASIL

Steps:

• Heat the olive oil and sesame oil in a skillet over medium heat. Mix in the ginger, garlic, and red pepper flakes. Cook and stir 5 minutes.
• Stir the shrimp, red bell pepper, and yellow bell pepper into the skillet. Over high heat, cook 3 to 4 minutes, until opaque. Turn off heat, and mix in the basil leaves.

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.

HAM & BASIL-WRAPPED SHRIMP APPETIZERS

Steps:

• Combine shrimp and dressing in shallow dish. Refrigerate 20 min. to marinate.
• Heat broiler. Drain shrimp; discard marinade. Wrap each shrimp with 1 basil leaf, then 1 ham piece. Place on rack of broiler pan.
• Broil, 6 inches from heat, 5 min. or until shrimp turn pink, turning once.

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.

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE

Steps:

• Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.)
• Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
• Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.

BARBECUE BACON-WRAPPED SHRIMP WITH BASIL STUFFING

Steps:

• Mix together the basil, cheese, and garlic. Cut deep down the back of each shrimp and remove the vein. Fill the cut with 1/2 teaspoon of the basil stuffing. Wrap each shrimp with 1/2 slice of bacon and tuck the loose end or secure the bacon with a toothpick, leaving only the shrimp tail exposed.
• Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the grill temperature reaches 400°F, place the shrimp on the grill away from the coals and with the tails pointing up. Close the lid and cook the shrimp for 14 minutes. Drain the shrimp on a paper-towel-lined platter.
• Stir the sauce ingredients together in a small bowl. Holding the shrimp by the tail, dip each into the sauce, and return it to the grill away from the coals. Close the cooker lid and allow the sauce to caramelize (about 3 minutes). Serve hot.
• Indirect heat
• Hickory, Apple, Oak, Maple

SHRIMP WRAPPED IN HAM

Steps:

• Dressing: Finely chop the prepared tomato flesh and put it, the onion, parsley, capers and lemon rind in a bowl.
• Mix gently.
• Combine the oil and vinegar and add the other ingredients.
• Set aside until required.
• Shrimp: Wrap a slice of ham around each shrimp and rub with a little of the extra oil.
• Place the shrimp in a heatproof dish large enough to hold them in a single layer.
• Bake in a preheated oven 325f/160f for 10 minutes.
• Transfer the shrimp to a serving platter and spoon the dressing over.
• Serve at once, or let cool to room temperature.
• To peel the tomatoes, remove the core and cut a small cross in the top of each one.
• Put them in a heatproof bowl and cover with boiling water, allow to stand for 30 seconds.
• Remove with a slotted spoon to a bowl of ice water.
• Peel the skin off, then cut in half and scoop out the seeds with a teaspoon.