Shrimp Angels On Horseback Recipes

ANGELS ON HORSEBACK

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Set a wire rack into a small baking dish.
• Wrap each oyster with a slice of bacon, and secure with a toothpick. Sprinkle with salt, pepper, paprika, and parsley; set onto wire rack.
• Bake in the preheated oven until the bacon is crispy, 10 to 12 minutes. Serve immediately. They aren't as good once they get cold.

ANGELS ON HORSEBACK

Steps:

• Pre-cook the bacon slices: Working in batches if necessary, cook the bacon slices on medium low heat in a large frying pan, until only about halfway cooked, but not crispy. You need to pre-cook the bacon a bit or else when you cook them with the oysters the oysters will be overcooked by the time the bacon is crispy. Set the bacon aside to cool.
• Heat the grill: Get a grill or broiler good and hot while you wrap the oysters.
• Wrap bacon around oysters: To make an angel on horseback, you wrap 1/2 a piece of bacon around the small oyster and secure it with the toothpick. Overlap the edges of the bacon by about an inch if you can.
• Grill or broil: Grill or broil over high heat to cook the oyster and crisp the bacon, about 5 to 6 minutes on the first side Turn them over and grill another 2 to 4 minutes. You will need to turn them once or twice to get a good crispiness on all sides.
• Sprinkle with lemon or lime juice: As soon as they come off the heat, squirt with the lemon or lime juice and serve hot.

ANGELS ON HORSEBACK

Steps:

• Drain oysters. Place an oyster and a slice of water chestnut on each piece of bacon. Sprinkle with parsley and garlic salt. Wrap bacon around oyster and secure with wooden pick.
• Place angels on a broiler rack, approximately 4 inches from heat source, and broil 3 to 4 minutes. Turn carefully and broil on other side if desired. Cook only until bacon is done, being careful not to overcook oysters.
• Serve with a mixture of mayonnaise, mustard and horseradish.

ANGELS ON HORSEBACK

Steps:

• Mix the white wine, garlic, salt and pepper together.
• Add the oysters and marinate 10 to 20 minutes.
• Preheat the broiler.
• Cut each bacon slice in half, and wrap each oyster with a piece of bacon and secure with a toothpick.
• Broil on both sides until the bacon is crisp.
• Keep warm on a heating tray.

DEVILS ON HORSEBACK OR BACON-WRAPPED SHRIMP WITH A CHILI-GARLIC REMOULADE RECIPE - (4.3/5)

Steps:

• Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish. Marinate for 15 minutes.Remove shrimp and drain on paper towels; discard marinade. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon). Preheat broiler. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total). For Remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time.If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers. Serve shrimp with sauce.