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Need bacon wrap shrimp recipe help

marinade? heat? tricks?


  • stikestike Posts: 15,597
    par-cook the bacon til it's partially done, but not at all crispy. [p]we do prosciutto (no need for par-cooking the bacon), but i'd still add EVOO and coarse salt and pepper. [p]toss them on a 350-400 degree grate, and maybe toss in a little maple or hickory.[p]let them go 3 minutes or so, depending on size. you'll know when they are done. they'll be white/translucent, and you'll want to eat them.[p]flip, don't flip, doesn't matter much, just don't cook any more than necessary

    ed egli avea del cul fatto trombetta -Dante
  • Eggular,
    Stike is right. Try to find proscuitto. I like to marinate in Robust Italian Dressing with a bit of pure maple syrup and cayene pepper to taste before wrapping. [p]Scallops work well also.[p]Mike

  • J AppledogJ Appledog Posts: 1,046
    stike, I like to marinate in jerk (house brand, of course!) with a bit of OJ (fresh or just concentrate will work) and maybe some dark rum. J Appledog
    [ul][li]Mrs. Dog's Jamaican Jerk marinade[/ul]
  • stikestike Posts: 15,597
    J Appledog,
    hey that's a great idea.
    one question. does the acid in the OJ 'cook' the shrimp at all? kinda like a cerviche?[p]i bet you could marinate for a long while and just barely cook them on the grill for a little color and sear.

    ed egli avea del cul fatto trombetta -Dante
  • My wife's favorite is now a large shrimp with a slice of water chestnut and hot pepper (you choose the heat, we like Habenero) and wrap with proscuitto. Secure with toothpick. Grill until done and dunk in melted butter with a little Swamp Venom from Dizzy Pig.

    That made me hungry just from typing it....
  • Eggular,[p]I dusted them once with Tsunami, placed a basil leaf on each, skewered and then wrapped in bacon.[p]I keep getting the 'when-are-you-going-to-make-those-again' question all the time - so I guess they were good![p]RE
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