BACON-WRAPPED BLUE CHEESE SHRIMP
Blue cheese, bacon and basil pack big flavor into a couple of bites. To save time, you can assemble the skewers the night before and then serve them hot from the broiler on the day. -Vivi Taylor, Middleburg, Florida
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Preheat broiler. Combine butter, garlic and pepper sauce. Cut a slit in each shrimp along the inside curve; flatten slightly. Sprinkle shrimp with salt and pepper. Press a cheese cube into slit. Wrap a basil leaf and bacon piece around each shrimp; secure with a toothpick., Place shrimp on a greased rack of a broiler pan. Broil 6-8 in. from heat until shrimp turn pink and bacon is crisp, 5-6 minutes on each side, basting occasionally with butter mixture., Arrange shrimp on a serving platter; sprinkle with celery, crumbled blue cheese and basil.
Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 230mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
SHRIMP ON A STICK
Provided by Michael Symon : Food Network
Number Of Ingredients 7
Steps:
- In a large pot heat canola oil to 350 degrees. Slice shrimp 3/4 of the way through the back and fill with jerk paste. Mix the water, baking powder, and 3/4 of the flour to create batter. Dip the shrimp in the remaining flour and then into the batter. Fry the shrimp until golden brown. Drain on paper towels, skewer, drizzle with lemon oil and serve.;
BACON, SHRIMP AND BASIL SKEWERS
Provided by Food Network
Time 8m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Hold a shrimp into a straight position in your left hand (or right hand, if you're left handed). Starting at the tail end, insert a skewer running the length of the shrimp. Place a basil leaf on the "back" (the formerly rounded part) of the shrimp. Wrap the shrimp in bacon, tucking in the ends. Skewer and wrap the remaining shrimp the same way.
- Set up the grill for direct grilling and preheat to high.
- Arrange the shrimp on a grate, placing an aluminum foil protector under the exposed portion of the skewers to keep them from burning. Grill the kebabs until the bacon is nicely browned and the shrimp are cooked through, 1 to 2 minutes per side, 4 to 6 minutes in all, turning the kebabs to insure even cooking.
BACON WRAPPED CRAB STUFFED SHRIMP WITH LEMON BASIL CREAM
Steps:
- Preheat the oven for 350 degrees F.
- To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.
- Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
- To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.
- To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.
- Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.
- Meanwhile, make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.
- Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.
WALLEYE ON A STICK
Provided by Food Network Kitchen
Categories main-dish
Time 1h6m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Whisk the flour, lemon-pepper seasoning, granulated garlic, baking powder and 1/2 teaspoon salt in a bowl. Whisk in 1 tablespoon vegetable oil, then 1/2 to 3/4 cup ice water to make a smooth batter. Refrigerate for at least 20 minutes.
- Meanwhile, make the tartar sauce: Whisk the mayonnaise, pickle relish, lemon juice, and salt and pepper to taste in a bowl.
- Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 375 degrees.
- Cut the fish into 8 pieces, about 1 1/2 by 4 1/2 inches. Thread each piece of fish onto a long wooden skewer. Season generously with salt and pepper.
- Dip the fish into the batter, turning to coat; let the excess drip off. Carefully place the fish (skewers and all) in the hot oil. Fry, turning as needed with tongs, until golden and cooked through, about 6 minutes. Remove and drain on paper towels; season with salt. Serve with the tartar sauce and lemon wedges.
BARBECUE BACON-WRAPPED SHRIMP WITH BASIL STUFFING
I was first given the opportunity to cook at the James Beard Foundation in 2003\. It was exciting, because it is a huge honor to be invited to cook at the home of James Beard. My wife, Amy, and I, along with her parents, Don and Carolyn McLemore, came up with a simple plan: We would pull our cooker to New York, set up in front of the Foundation, and cook for a party of eighty to a hundred people. Big Bob Gibson's regularly caters for six thousand to eight thousand people, so this seemed like a slam dunk! In the South it is not uncommon to drive down a city street and see smoke billowing from a portable cooker. Under a pop-up tent with a handwritten sign reading BBQ PLATE $5.00, you can find the most delicious barbecue you have ever tasted. New York City is a different cut of beef. In order to cook on the street you must first make the police department aware of your intentions and obtain a single-day or multiple-day "festival permit," depending on how long your cooker will stay curbside. This is a tricky process for a bunch of folks from Alabama trying to navigate the system. While waiting for approval we found that the fire department needed to be included in all outdoor cooking discussions. And we couldn't forget to hire a fire marshal to sit with the cooker overnight: safety first. Although logistics were tedious, the result was flawless. The New York City Police Department met us at the Lincoln Tunnel and gave us an escort to the Foundation. They also blocked off the one-way street in front of the event until we could parallel park at James Beard's front door. Soon after, we were greeted by the fire department, who were not only concerned with fire safety but also with making our stay in the city pleasant. It was then that we realized we needed to cook more food. For Beard events, it is customary to offer your guests appetizers during the social period prior to dinner service. This is what we served. As always, our logic was, "You can't mess anything up if you wrap it in bacon."
Yield serves 6 to 8
Number Of Ingredients 9
Steps:
- Mix together the basil, cheese, and garlic. Cut deep down the back of each shrimp and remove the vein. Fill the cut with 1/2 teaspoon of the basil stuffing. Wrap each shrimp with 1/2 slice of bacon and tuck the loose end or secure the bacon with a toothpick, leaving only the shrimp tail exposed.
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the grill temperature reaches 400°F, place the shrimp on the grill away from the coals and with the tails pointing up. Close the lid and cook the shrimp for 14 minutes. Drain the shrimp on a paper-towel-lined platter.
- Stir the sauce ingredients together in a small bowl. Holding the shrimp by the tail, dip each into the sauce, and return it to the grill away from the coals. Close the cooker lid and allow the sauce to caramelize (about 3 minutes). Serve hot.
- Indirect heat
- Hickory, Apple, Oak, Maple
More about "bacon basil shrimp on a stick recipes"
BACON-WRAPPED SHRIMP WITH BASIL-GARLIC STUFFING RECIPE
Web Oct 17, 2006 Directions Step 1 Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing...
From myrecipes.com
5/5 (16)Servings 16
From myrecipes.com
5/5 (16)Servings 16
- Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing open.
- Combine basil, Parmesan, and garlic in a small bowl. Place basil mixture evenly in shrimp openings; press shrimp closed.
- Wrap each shrimp with 1 slice bacon, and place on greased baking sheet. Brush barbecue sauce over shrimp, and bake at 400° for 8 to 9 minutes.
BACON BASIL-WRAPPED SHRIMP RECIPE - FOOD REPUBLIC
Web Oct 11, 2013 Preheat the oven to 375°F. Combine the barbecue sauce with the horseradish in a small bowl. Wrap each shrimp with a basil leaf …
From foodrepublic.com
Servings 16-20Estimated Reading Time 2 mins
From foodrepublic.com
Servings 16-20Estimated Reading Time 2 mins
BACON WRAPPED SHRIMP - PAULA DEEN
Web Remove the bacon to a paper towel-lined-sheet tray to cool completely and drain. Whisk together the olive oil, garlic and lemon zest in a large bowl. Sprinkle the shrimp with salt and pepper and toss into the olive oil …
From pauladeen.com
From pauladeen.com
BACON SHRIMP PASTA - SPRINKLES AND SPROUTS
Web Dec 16, 2019 All the things that are going to make this taste incredible. A little lemon zest and some optional red pepper flakes and then the sauce just simmers gently before the …
From sprinklesandsprouts.com
From sprinklesandsprouts.com
BBQ'D BACON WRAPPED BASIL SHRIMP | DJ FOODIE
Web Wrap each slice of bacon around the shrimp and use a thin pre-moistened skewer to hold the bacon in place. You can also put up to 3 per skewer, for a different look. Brush the …
From djfoodie.com
From djfoodie.com
SHRIMP AND BASIL STIR-FRY RECIPE | BON APPéTIT
Web Aug 1, 2018 Preparation. Step 1. Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss …
From bonappetit.com
From bonappetit.com
BARBECUE BACON-WRAPPED SHRIMP WITH BASIL STUFFING RECIPE
Web Directions Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails. Butterfly each shrimp by cutting a slit along its... For stuffing, combine basil, Parmesan cheese, and …
From yummly.com
From yummly.com
RECIPE FOR BACON BASIL SHRIMP ON A STICK - MARLI AVE RECIPES
Web Oct 2, 2022 Making the perfect Bacon Basil Shrimp on a Stick should only take approximately 26 min . Below are the ingredients and directions for you to easily follow.
From marliave.com
From marliave.com
BACON BASIL SHRIMP ON A STICK – RECIPES NETWORK
Web Nov 12, 2012 Place a basil leaf on the "back" (the formerly rounded part) of the shrimp. Wrap the shrimp in bacon, tucking in the ends. Skewer and wrap the remaining shrimp …
From recipenet.org
From recipenet.org
GRILLED SHRIMP COUSCOUS - PESTO COUSCOUS RECIPE
Web Jun 7, 2023 Place the shrimp skewers directly on the grill. Grill for 2 to 3 minutes then gently flip over. Grill for another 1 to 2 minutes, or until the shrimp is opaque and pink. …
From howsweeteats.com
From howsweeteats.com
BACON-WRAPPED SHRIMP RECIPE - SIMPLY RECIPES
Web Feb 10, 2022 To make the brine, just whisk together kosher salt, sugar, and water in a bowl until the salt and sugar dissolve. Add ice and the shrimp, and let it sit for 30 …
From simplyrecipes.com
From simplyrecipes.com
BACON-BASIL SHRIMP ON A STICK RECIPE | EAT YOUR BOOKS
Web Bacon-basil shrimp on a stick from How To Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue! Bible Cookbook by Steven Raichlen
From eatyourbooks.com
From eatyourbooks.com
BACON BASIL SHRIMP ON A STICK RECIPE - COOKEATSHARE
Web Rinse the shrimp under cool running water and then drain and blot dry with paper towels. Skewer the shrimp. Place a basil leaf on the back (the formerly rounded part) of each …
From cookeatshare.com
From cookeatshare.com
BACON, SHRIMP AND BASIL SKEWERS RECIPE | FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
BACON BASIL SHRIMP ON A STICK RECIPE | FOOD NETWORK
You'll also love