Seafood Essentials Simple Bacon Wrapped Shrimp Recipes

Steps:

• PREP/PREPARE
• If you have a rimmed baking sheet and a fitted wire rack, you are good to go.
• Gather your ingredients (mise en place).
• Add the shrimp, olive oil, tamari sauce, salt and pepper to a bowl, then toss to combine.
• Place a rack in the lower position and preheat the oven to 400f (205c).
• Add the bacon to a parchment-lined baking sheet fitted with a wire rack and precook in the oven until the bacon has rendered its fat, but is still pliable, 7 - 9 minutes. Do not let it crisp.
• Once the bacon has cooled, wrap each shrimp with a slice of bacon, and place back onto the baking sheet.
• Some similar recipes call for using toothpicks to hold the bacon in place; however, I found by tucking the ends under the shrimp solves that natty little problem.
• Place into the oven and bake until the bacon crisps, about 12 - 14 minutes.
• PLATE/PRESENT
• Serve by themselves or with your favorite dipping sauce. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Position an oven rack in the top of the oven and preheat the broiler to high.
• Add the crab, breadcrumbs, mayonnaise, parsley, lemon zest and juice, garlic, 2 tablespoons of the steak sauce and 1/2 teaspoon salt to a large bowl and stir until well combined.
• Cut a deep slit down the ridged back of each shrimp and open it up like a book. Put the shrimp on a baking sheet and press the tails down firmly so they lay flat. Top evenly with the crab mixture, then lay a piece of bacon across the crab mixture on each shrimp, tucking the ends under the shrimp and making sure they do not overlap.
• Broil until the bacon starts to crisp, about 10 minutes. Remove from the oven, brush with the remaining 1 tablespoon steak sauce and continue to broil until the bacon is dark golden and slightly charred in a few spots, about 2 minutes more depending on your broiler. Serve with lemon wedges.

Steps:

• In a large resealable plastic bag, combine the lemon juice, cayenne and garlic powder; add shrimp and scallops. Seal bag and turn to coat; let stand for 10 minutes. , Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap one bacon piece around each shrimp and scallop half. , On six metal or soaked wooden skewers, alternately thread the shrimp, scallops and lemon wedges. Grill, covered, over medium heat for 8-12 minutes or until shrimp turn pink and scallops are opaque, turning occasionally. Remove from skewers; squeeze lemon wedges over seafood.