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re: need a Bacon wrapped Shrimp
Posted on 9/22/09 at 11:59 pm to Impotent Waffle
Posted on 9/22/09 at 11:59 pm to Impotent Waffle
-Large Gulf Shrimp
-Same amount of very thin sliced bacon
-Creole seasoning (I prefer Emeril's)
Clean shells off shrimp and let them dry. Lightly cover with Creole seasoning & wrap, covering the shrimp fully with thin bacon. You might have to secure the bacon with a toothpick. I have had some success with wrapping and tucking the bacon end to secure it.
Cook the shrimp at a high temp 500 degrees oven, broil or hot grill. I have had success with a toaster oven at 475. When the bacon is cooked the shrimp will be too. If you cook the bacon too slow the shrimp will overcook; this is why a high temp is good.
(If thick bacon is used you will have chewy undercooked bacon on the underside and overcooked shrimp, unless you deep fry this version.)
Good variations: Slip a raw jalapeno slice for a bang, or use peppered bacon.
-Same amount of very thin sliced bacon
-Creole seasoning (I prefer Emeril's)
Clean shells off shrimp and let them dry. Lightly cover with Creole seasoning & wrap, covering the shrimp fully with thin bacon. You might have to secure the bacon with a toothpick. I have had some success with wrapping and tucking the bacon end to secure it.
Cook the shrimp at a high temp 500 degrees oven, broil or hot grill. I have had success with a toaster oven at 475. When the bacon is cooked the shrimp will be too. If you cook the bacon too slow the shrimp will overcook; this is why a high temp is good.
(If thick bacon is used you will have chewy undercooked bacon on the underside and overcooked shrimp, unless you deep fry this version.)
Good variations: Slip a raw jalapeno slice for a bang, or use peppered bacon.
Posted on 9/23/09 at 8:12 am to maxeaux
quote:
BTW, try stuffing them with cream cheese/jalepenos and marinating them in eye-talian dressing.
How do you keep the cheese mixture from oozing out?
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