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Test #2 Bacon-wrapped shrimp

EGGARY
EGGARY Posts: 1,222
edited November -0001 in EggHead Forum
Made these last Saturday. They were delicious. Surprisingly, there are those who don't like bacon. I guess more for those who do.

IMG_3169.jpg

Gary
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Comments

  • WWSis
    WWSis Posts: 1,448
    mmmmm.... Everything is better with bacon! :lol:
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Looking good I love bacon. Tim
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  • Scotty's Inferno
    Scotty's Inferno Posts: 624
    Here's a tip for shrimp and scallops and other things that cook fast. Try using the pre-cooked bacon found near the bacon or meat counters. Most of the fat and grease is gone, and it's crisp in 10 minutes, ie when your shrimp is ready. I did this with sea scallops last night.
    Also, try prosciutto for the same reasons and a different taste twist. Scott
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    I par-bake the bacon first, so it's about half-done. That way the bacon crisps without turning the shrimp to rubber.

    We like to butterfly the shrimp, and stuff them with monterrey jack and strips of jalapeno before wrapping with bacon. Sprinkle with a little cajun seasoning. Tasty. It's my wife's favorite dish at Pappadeaux, but doing it on the egg, we don't have to drive a half hour out of our way, and spend 20 bucks per entree!
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  • Scotty's Inferno
    Scotty's Inferno Posts: 624
    THAT sounds awesome
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  • Mark0525
    Mark0525 Posts: 1,235
    That sure does sound good, can you tell us more about that way :)
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    I thought bacon made anything better. :)

    Mike
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    Not a whole lot more to tell, Mark. Cook the bacon (can be done in a variety of ways: bake, fry, boil, nuke) until some of the fat starts to render out...you just want to get a head start on cooking the bacon.

    Butterfly the shrimp, stuff it with a little melting cheese and some julienned jalapeno (or other chile). Sprinkle with a cajun seasoning mix. Wrap in bacon and skewer. Sprinkle with a little more seasoning. Grill. I don't recall the exact grilling setup and temps I've used...maybe raised direct at 400? I think Pappadeaux also gives them a little brushing of butter, just in case the bacon doesn't provide enough cholesterol, I suppose.

    It goes really well served over dirty rice.
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  • Mark0525
    Mark0525 Posts: 1,235
    Thanks, I think I'll give it a try this weekend
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