COPYCAT RED LOBSTER'S PEACH BOURBON BBQ SHRIMP & BACON WRAP
I just LOVE Red Lobster,s scallops cooked this way. I was so glad to find the recipe online since I bought scallops for dinner tonight. Putting here for safe keeping.
Provided by Luvs 2 Cook
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place shrimp next to each other on a bamboo skewer, leaving room on either end. Make sure to cover the end of the skewer with foil so it doesn't burn.
- Wrap one piece of bacon around each scallop and place scallops on a two-pronged skewer so they don't turn.
- Brush both sides of the shrimp and scallops with olive oil and season with salt and pepper.
- Place the shrimp and scallops on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to burn them.
- Grill shrimp and scallops for approximately 2-3 minutes per side. Take them off the grill when they are about 80 percent done.
- Add the Peach Bourbon BBQ sauce during the last moments of cooking or when the cooking is complete for added flavor.
- Peach Bourbon BBQ Sauce Instructions.
- Combine all ingredients in a small sauce pan.
- Bring to a simmer while stirring for 8-10 minutes, allowing the alcohol to cook down.
- Cool and blend in a food processor or blender until smooth.
Nutrition Facts : Calories 380.8, Fat 5.9, SaturatedFat 1, Cholesterol 285.1, Sodium 1412.4, Carbohydrate 20.7, Fiber 1.7, Sugar 5.8, Protein 51.6
PEACH BOURBON BBQ SHRIMP & BACON WRAPPED SCALLOPS
These incredible little morsels (made at Red Lobster) are the very best thing on the menu. They absolutely melt in your mouth and can easily be made in your own backyard. I found the recipe on the Internet and really wanted to share it with you, my friends on "Zaar". Feel free to adjust the amount of Bourbon to your own liking. We found this just perfect. These can be served as an appetizer or main course.
Provided by Judikins
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place 6 shrimp on each bamboo skewer, leaving room on either end. Make certain to cover the end of the skewer with foil so it doesn't burn.
- Wrap one piece of bacon around each scallop and place six scallops on each two-pronged skewer so they don't turn.
- Brush both sldes of the shrimp and scallops with olive oil and season with salt and pepper.
- Place the shrimp and scallop skewers on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to allow burning.
- Grill for approximately 2-3 minutes per side. Take them off when they are ~80 percent done.
- Brush on the Peach Bourbon BBQ sauce during the last moments of cooking or when cooking is complete for added flavor.
- Peach Bourbon BBQ Sauce Preparation:.
- Combine all ingredients in a small sauce pan.
- Bring to a simmer while stirring for 8-10 minutes.
- Cool and place in blender or food processor until smooth.
Nutrition Facts : Calories 987.1, Fat 66, SaturatedFat 21.3, Cholesterol 427.4, Sodium 2665.7, Carbohydrate 19.4, Fiber 1.5, Sugar 4.9, Protein 67.8
SCALLOPS WRAPPED IN BACON
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
- Preheat a grill to medium-high heat.
- Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.
- When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
- Combine all ingredients thoroughly.
BACON WRAPPED SHRIMP AND SCALLOPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 26m
Yield 24 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
- Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
- Arrange cooked seafood on platter and sprinkle with chopped scallions.
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
BUZZARD'S BAY BOURBON SCALLOPS
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of wilted greens like Swiss or rainbow chard.
Provided by Doug Matthews
Categories Seafood Shellfish Scallops
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Melt 1/4 cup butter, 2 ounces bourbon, and olive oil together in a large skillet over medium-high heat. Cook sea scallops in hot butter-bourbon mixture until browned and just about cooked through, 2 to 3 minutes per side. Transfer scallops to a plate and drain any excess liquid from the skillet.
- Whisk remaining butter, remaining bourbon, brown sugar, cayenne pepper, salt, and black pepper together in the same skillet over medium-high heat until sauce reduces and alcohol evaporates, 1 to 3 minutes. Drizzle sauce over scallops.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 13.4 g, Cholesterol 103.4 mg, Fat 23.4 g, Fiber 0.4 g, Protein 15.8 g, SaturatedFat 9.6 g, Sodium 272 mg, Sugar 2.4 g
BBQ BACON-WRAPPED SCALLOPS
Grab some bacon-wrapped scallops if you think anything is better with bacon! Sprinkled with pepper, BBQ Bacon-Wrapped Scallops are a delicious bacon dish.
Provided by My Food and Family
Categories Father's Day Recipes
Time 18m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 2-1/2 min. or just until bacon starts to cook but is not crisp. Cool slightly.
- Wrap 1 bacon slice around each scallop. Thread 2 scallops onto each of 4 skewers.
- Grill 7 to 8 min. or until scallops are done and bacon is crisp, turning frequently and brushing with barbecue sauce. Transfer to platter; sprinkle with pepper.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1030 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 10 g, Protein 31 g
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